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I love this easy recipe for Blueberry Cream Cheese Muffins. My Mother In Law made these muffins for us when we were visiting her and it quickly became of one my favorite breakfast recipes. I love that it uses a Cake Mix, it is a great stockpile recipe. You could easily use a gluten free cake mix to make these gluten free! This is also a great FREEZER Recipe too! Just prepare and flash freeze by placing the muffins on a cookie sheet and sticking into the freezer for an hour. Next simply place into an airtight container and date. When you are ready to eat simply thaw on the counter and enjoy! I do want to mention that they are best warm so if you freeze them and thaw, right when you are ready to enjoy heat up in the microwave for a few seconds.
To prepare heat your oven to 375. Grease bottoms of 24 medium muffin cups with shortening or line with paper baking cups. Beat cake mix, milk, oil, cream cheese and egg whites in a large bowl with electric mixer on low speed 3 minutes; beat on medium speed 2 minutes. Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store tightly covered at room temperature. Makes 24 muffins.
Did you know that you can freeze cream cheese? It works great and saves money! I like to purchase cream cheese in bulk on sale and stockpile it for recipes. Check out this post Can You Freeze Cream Cheese to find out how! Be sure to check out more breakfast recipes like this Blueberry Cream Cheese Muffin on our Pinterest Boards!
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Weight Watches Points Plus: 3 1/2 Points Per Muffin
Blueberry Cream Cheese Muffins
Ingredients
- 1 package Moist White Vanilla Cake Mix
- 1 cup milk
- 1/3 cup vegetable oil
- 1 3 ounce package cream cheese, softened
- 3 egg whites
- 1 1/2 cups fresh blueberries
- 2 tablespoons coarse sugar crystals decorating sugar or granulated sugar
Instructions
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Heat oven to 375. Grease bottoms of 24 medium muffin cups with shortening or line with paper baking cups.
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Beat cake mix, milk, oil, cream cheese and egg whites in a large bowl with electric mixer on low speed 3 minutes; beat on medium speed 2 minutes. Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with sugar crystals. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store tightly covered at room temperature. Makes 24 muffins.
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These look great! We will have to try these soon!
Sounds wonderful and so easy to make! Definitely will need to try these out~
These sound delicious, I can’t wait to try them!
Cannot wait to try these muffins! I know my husband and children will have them gone in no time 🙂
sounds delicious Im going to try them this weekend
oh boy. these seem like they would be a “ive died and gone to heaven!” recipe. YUMMMM!!!!!
yummy 🙂
Do you think this would work with a gluten free yellow cake mix ? They look great and would love to have a gf version !
I do think so! If you make them let me know!
Ok I have everything except the blueberries will pick some up this week and give it a try ! Thanks for the great idea !
Is the cream cheese amount 3 oz correct ? Just making sure because I have a pack and its 8 oz wasn’t sure if I should use 3 oz or the whole 8oz pack.
Yes – it only 3 oz.
Update *** I went with the 3 oz listed and substituted the yellow cake mix with Betty Crocker gluten free yellow cake mix and they were great !!! A bit pricey but if blueberries were on sale and I buy the cake mix in bulk from amazon these could definatly be a regular item we keep in the freezer ! Thank u so much for the great recipe !!!
Can you freeze these? Would you bake then freeze or freeze them uncooked?
Yes, you bake and then freeze.