Blueberry Cream Cheese Muffins

Whether you're waking up on a slow weekend morning with a craving for something sweet and comforting, or looking for a quick meal prep recipe for the chaotic mornings where you're grabbing breakfast as you're racing out the door, then these Blueberry Cream Cheese Muffins are the answer! Not only are they simple to make in just 35 minutes, but they also add a delicious burst of flavor to the start of your day with the tangy richness of cream cheese and the fresh sweetness of blueberries. One bake and they're sure to become a household favorite.


Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Servings: 4-5 muffins



Wet —

  • 1/4 cup Harris & Ruddock Original Cream Cheese Spread
  • 1/4 cup Harris & Ruddock Almond Milk
  • 1 1/2 tbsp olive oil
  • 1 tbsp maple syrup
  • 2 1/2 tbsp sugar
  • 1/2 tsp vanilla extract

   Dry —

  • 1/2 cup + 1/4 cup all purpose flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 cup blueberries (fresh or frozen)



  1. Preheat the oven to 365°F.
  2. In a blender, combine all wet ingredients until smooth, then pour into a small mixing bowl.
  3. In a separate small bowl, add baking powder, salt and 1/2 cup flour. Mix well. Then add to the bowl of wet ingredients, stirring gently to combine.
  4. In the same bowl you used for the dry ingredients, add blueberries and 1/4 cup flour and toss to coat. Add to the bowl of wet ingredients and fold in. The batter should be thick and well-mixed.
  5. Line a muffin pan, then drop the batter evenly into each cup, filling them about 3/4 full. Bake at 365°F for 25 mins.
  6. Cool completely and enjoy!


These muffins are not just a breakfast treat but also a delightful snack any time of the day. Their soft, moist texture and the symphony of flavors will have you reaching for seconds. So go ahead, give this recipe a try!