Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins
Discover the ultimate snack or quick breakfast: packed with flavor, these blueberry muffins make the perfect on-the-go indulgence.
  • 2 cups Nutristore Freeze-Dried Blueberries
  • 8 oz cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk (can use milk)
  • optional: 1 teaspoon lemon juice/zest
  • optional: 3 teaspoons sanding sugar

Prep Time

15 Mins

Serving Size

24 Muffins


  1. Preheat the oven to 350 degrees F. Prepare two 12-cup muffin tins with paper/parchment liners or spray with cooking spray.
  2. Mix cream cheese, butter and sugar together until light and fluffy
  3. Add the eggs, vanilla, lemon, and buttermilk, and mix again until well-combined
  4. In a separate bowl, whisk together the flour, baking powder, baking
    soda, and salt
  5. Add the dry ingredients to the muffin batter and mix with a wooden
    spoon or spatula once or twice. Add the blueberries. Mix until JUST
    combined. Don’t overmix
  6. Divide the batter evenly among the muffin cups. Sprinkle sanding sugar over muffins. Bake for 14-17 minutes until the tops spring back lightly to
    the touch

Freeze dried blueberries will retain nutrients and have a vibrant color, even after baking. Quick and easy- no need to reconstitute berries and they are long lasting
when stored correctly. Just get them from your pantry when you are ready to bake. No more mushy muffins around the berries.

Comments (2)

How much flour? Great idea to give recipes with your product!!

— Chris Witmer July 17, 2024

Would like to see recipes using all food storage items. Cream Cheese could be hard to find at times.

— judith a ballard July 17, 2024

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