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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Blueberry Cream Cheese Muffins Recipe


Blueberry season opens in 72 days, 9 hours, 54 minutes and 28 seconds here in the Northwest. You know, either that, or in about 2 1/2 months. I do believe, however, it is imperative to have a perfect blueberry muffin recipe for any day of the year.


Preheat oven to 350F.


  • 1 1/2 sticks of butter (or 3/4 cup)
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fresh ground nutmeg (bottled is fine if you don’t have fresh)
  • 1/2 teaspoon cardamom
  • 1 tablespoon baking powder
  • 1 1/4 cup buttermilk (or almost 1 1/4 cup milk with about a tablespoon of fresh lemon juice stirred in)
  • 2 eggs
  • 3 cups flour
  • 2 cups blueberries

Cream softened butter and sugar together.

Line up your blueberries in a perfectly polka dot bowl (fresh or frozen – both are lovely).

Stir in remaining ingredients, then gently fold in blueberries.

For large muffins (my favorite), place two ice cream scoops of batter in each muffin liner. This will make 12 muffins.

If using a regular size muffin pan, use one ice cream scoop of batter per muffin liner. This will make 24 muffins.

I you’d like to get really crazy, you can use a decorating bag (or a Ziploc with a corner cut off) to squirt this cream cheese filling into each muffin.


(optional deliciousness)

  • 1 eight ounce package of cream cheese, softened
  • About 1 tablespoon of the juice of a lemon
  • 1/3 cup sugar

Cream cheese filling leftovers can be stored in fridge and added to many delicious treats.

I like to finish the filling off with a little swirl on top.

And if you are completely out of control, you can sprinkle homemade streusel over each muffin.


(never optional)

  • 1/2 stick butter (cut into small pieces)
  • 3/4 cup flour
  • 1/3 cup powdered sugar
  • 1/8 teaspoon salt
  • 1 small egg

To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely. If you have leftovers, you can store them in a Ziploc in the freezer for next time.

Bake for about 30 minutes.

Serve warm with a little butter or simply plain. Because, well, we wouldn’t want to get too carried away. Now there are only 72 days, 9 hours, 52 minutes and 37 seconds until blueberry season opens.  Let’s have a muffin to celebrate.

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3 Responses

  1. Anne Wallace

    I can relate to the blueberry countdown!

    I don’t see an amount listed for blueberries. What do you usually use? I love a berry stuffed muffin myself.

    I can’t wait to make these! Decided while I twiddle my thumbs in anticipation of the arrival of Northwest blueberries, to make a raspberry

    Love your recipes and hope someday to visit. I am a food photographer so maybe I can peek over your shoulder in the kitchen!

    Happy baking,

    • The Clever Culinarian

      Hi Anne! Ooooo wouldn’t raspberry be oh so lovely as well? Nothing beats a great muffin. I put about 2 cups of blueberries in this recipe and I’m so glad you asked. I have now corrected this post so that it includes the berries! 🙂 Meeting you in person would be so fun. I always admire an experienced photographer!

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