Blueberry Spice Muffins


Blueberry Spice Muffins | From My Sweet Heart

I have been patiently awaiting the arrival of great summer berriesBLUEBERRIES are one of my favorites to bake with.  I particularly like this version of blueberry muffin, slightly sweetened with the warmth of cinnamon, nutmeg and cloves

And though these are bursting with berries…..I usually like to press a couple of blueberries on the very top before baking because I like having some of the berries remain whole.


Blueberry Spice Muffins | From My Sweet Heart

Cream cheese and buttermilk keep these moist!  And I toss a bit of sprinkling sugar on the top before baking, also.  But these are not overly sweet.  Here’s what you need:


Yields:  16 muffins

Level of Difficulty:  easy



  • 2 cups of all purpose flour (and about 1 Tablespoon for dusting over the blueberries)
  • 3/4 cup of sugar
  • 1 Tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/8 teaspoon of ground cloves
  • 1/8 teaspoon of ground nutmeg
  • 1 1/2 cups of fresh blueberries
  • 1 (8oz) block of cream cheese, softened
  • 1/3 cup of butter, softened
  • 1/2 cup of buttermilk
  • 2 large eggs
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract
  • additional sprinkling sugar for the tops


Blueberry Spice Muffins | From My Sweet Heart


Preheat your oven to 425°F.  Line your standard muffin pan with cupcake papers or spray the inside of the pan with cooking spray if you choose not to use the papers.  This recipe will make about 16 muffins.

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves.  Set this aside.  In a small bowl, toss your blueberries with 1 Tablespoon flour to coat. 

With your electric mixer on high speed, cream the butter and the cream cheese together until it is smooth.  Add the buttermilk, eggs, and vanilla and almond extracts and beat to combine.  Add the butter mixture to the flour mixture and stir until it is just combined.  Gently fold in the blueberries.  Scoop the batter into the muffin cups.  They should be about 3/4 full.  Stud with 2 or 3 extra blueberries each, if desired, and sprinkle with desired amount of sugar.

Bake for about 15-20 minutes; or until the muffins spring back when touched.  Cool on a wire rack.  Store in an airtight container.


Blueberry Spice Muffins | From My Sweet Heart




Recipe adapted from the Food Network


  1. says

    My first thought was – how did you get the berries on top to look like this and there you go, you answered my question in the post. :) These muffins are gorgeous! So proud of their beauty! Thank you for all the tips on making these, Anne. xoxo

    • Anne says

      Thanks Anna….and I love your iced chocolate milk! A great way to make ice cream without the messy machine! : )

  2. says

    This is nothing but torture this early in the morning. Your description as well as the photos do have my mouth watering. If these were in a bakery, I would surely buy them-yum! Delicious post.

  3. says

    I told the Mr. I was going to make blueberry jam the next time I bought some. Hmmm, maybe not. I think I’d rather make these oh so cute muffins. Love that you used cream cheese in them, and eating just one my dear is going to be the ultimate challenge.

    • Anne says

      Thanks Sandra….but I am still sitting here daydreaming about your beautiful vanilla saffron shortbread! Lovely! : )

    • Anne says

      Thanks Cassie…and great summer veggies are here, too! Like all the good stuff found in your balsamic Greek veggie bowls! : )

  4. says

    These muffins look so pretty, cheerful and yummy!

    It’s winter now at Australia and how I wish that the blueberry season will arrive soon.

    • Anne says

      Thanks Zoe! But I bet pears are in season for you now….and that Pear Pinwheel cake you made is just GORGEOUS! : )

  5. says

    These muffins are the perfect blueberry muffin! I love the use of the cream cheese and buttermilk, not just for the moisture, but the flavor! YUM! Your blueberries look like the ones I bough a couple of days ago – “as big as the end of your thumb.” I’m eating them like candy!

    • Anne says

      Thanks Kelly….and your orange maple spare ribs are AMAZING. My fingers got sticky just looking at them! : )

  6. says

    Oh Yum!! I love the cream cheese addition to the batter. I have been looking for a place to find farm fresh Blueberries this year. These muffins will be on my list for sure once the berries are in hand!

  7. says

    These look like the perfect blueberry muffin, Anne. The addition of cream cheese to the batter sounds like the perfect accompaniment to the sweet blueberries. I love the sprinkle of sugar on top to give it some texture and sparkle. Yum.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge