Blueberry Cream Cheese Muffins

This morning, I made our family’s favorite muffins. They are inspired by the Olallieberry muffins from Lynn’s in Cambria, California. If you’ve ever had them, you know they are really delicious and there is something so special about the tart juicy berries and the creamy rich topping together. A must for chilly mornings in Cambria. Here is my take, using fresh blueberries. I listed the full recipe at the bottom of the post.

First, gather the muffin ingredients and let them come to room temperature. Do the same for the cream cheese topping ingredients.

Combine dry ingredients in a large bowl and wet ingredients in a smaller bowl. Add wet ingredients to dry, and stir until just combined. The batter will be very thick, and that ok! Just mix until the ingredients come together.

Then add blueberries and combine gently. Don’t break up the blueberries. {They can be dramatic, but they really love each other!}

Add cream cheese topping ingredients to mixer bowl and mix well. They will come together easily if the cream cheese in nice and soft, set aside.

Spray muffin pan with nonstick spray, and pide batter evenly to make twelve muffins. Use a spoon to create a well in the batter to fill with cream cheese mixture.

You can use two spoons, scraping one off with the other, if you don’t want messy fingers.

Ready for the oven!

Fresh from the oven. Yummy berry goodness…

Ready for your cute kiddos to enjoy.

{Blueberry Cream Cheese Muffins}

Makes 1 dozen standard size muffins

Preheat oven to 400 degrees

Muffins Ingredients

1 1/2 cups of flour
1 cup of whole wheat flour
1/2 cup of sugar
1 tablespoon baking powder
1/2 teaspoon of kosher salt
1 cup of lowfat milk
1 stick of salted butter, melted and cooled
1 egg
1 teaspoon of vanilla extract

Cream Cheese Topping

8 oz of room temperature cream cheese
1/3 cup of sugar
1 egg yolk
1 tablespoon of ricotta cheese
1 teaspoon of vanilla extract
pinch of kosher salt
zest of one lemon

Spray muffin tins well with nonstick spray.

For muffins…

Combine dry ingredients in a large bowl. Combine wet ingredients in a smaller bowl. Add wet ingredients to larger bowl with dry ingredients and stir until just combined. Batter will be thick and lumpy. Gently stir in blueberries. Divide batter into muffin tin. Create wells in batter for cream cheese mixture.

For cream cheese topping…

Combine all ingredients into bowl of stand mixer and beat with paddle attachment. Spoon into muffin batter.

Bake muffins on center rack in the oven for 20 minutes.

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