Karry Hosford
Yield
14 servings (serving size: 1 muffin)

These muffins are beautiful; eat them while they're warm, and they'll melt in your mouth. This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.

Step 3

Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.

Step 4

Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.

Ratings & Reviews

daneanp's Review

annutley
January 24, 2015
I make these often. I also sub 1/2 teaspoon of baking soda in place of 1/2 teaspoon of the baking powder, then add a squeeze of lemon when mixing. Light and puffy muffins are the result. I love that these are not overly sugary. I omit the sugar topping and let the berries add the natural sweetness alone. I also omit the dusting of the berries in flour when using fresh (I would do this step if using frozen).

mhale7's Review

Diane1212
July 15, 2014
My blueberries were sweet but muffins needed to be sweeter. They were light in texture and had that melt in your mouth feel warm out of the oven. They did rise but fell a little. Still good.

annutley's Review

AdrienneMa
August 17, 2013
I used our home grown blueberries. The berries were small and tart so I used 1cup of sugar. The muffins were moist and delicious.

AdrienneMa's Review

hopebarrgirl
July 24, 2013
Excellent! I used garbanzo bean flour and almond milk instead. You do notice the difference at all! Also added pumpkin pie spice because I did not have nutmeg. I followed previous suggestions to add baking soda and lemon juice. It made 20 med muffins. Very light and fluffy and loved the spices added!

Diane1212's Review

daneanp
May 08, 2013
I received rave reviews on these muffins when I took them to work. Several notes: I added 1/2 cup of dried berries as well as the frozen. My dough yielded 24 muffins, not 14. I baked them at least 20 minutes, not 15. Finally, I found they were much more flavorful the next day.

BamaInSnow's Review

micalu
August 29, 2012
N/A

JohannaH's Review

smd1212
July 02, 2012
I followed this recipe exactly as written and did not have a problem with the batter not rising. As stated in the recipe, it makes 14 muffins so you do have to keep piling the batter into the muffin tins. I thought for sure it was going to spill over, but it didn't. I gave the recipe three stars as this site says means "good, solid recipe." That's what it is. We enjoyed the muffins just out of the oven, but my husband wished they had been a little sweeter. Of course, the recipe did come from Cooking Light so what can we expect!! :) As this was my first attempt at making blueberry muffins from scratch, I was pleased with how they turned out....just a little bummed that after all that work, my husband's comment was, "They're good. Not as sweet as the boxed muffins though." *sigh* That's a lot of work for a comment like that!! I will go ahead and make this recipe again soon as I bought enough ingredients to make it twice, but I may try a different recipe the next time.

smd1212's Review

MomBon58
June 27, 2012
Great muffin - didn't have cream cheese so subbed 3/4 c. light sour cream and 3/4 c. milk and increased all spices (could double next time and be even better!) Per other reviews I subbed 2-1/2 tsp. baking powder and 1/2 tsp. baking soda for,the 1 T. Baking powder. Make again for sure!

JKL033's Review

Gracie2
June 25, 2012
These are excellent. I may have to replace the blueberry muffin recipe I've used since childhood! I used EggBeaters, low-fat cream cheese, and low-fat buttermilk.....just experimenting. I did use the baking soda/baking powder/lemon juice substitute suggested in previous comment. These raised very nicely, looked great and were delicious.

kteput's Review

JohannaH
May 06, 2012
N/A