Blueberry Muffins

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Delicious adaptation of the traditional blueberry muffin recipe. Adapted from Cooking Light. They freeze well, too!”
14 muffins

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.
  3. Place blueberries in a small bowl. Sprinkle 1 T. flour over blueberries; toss to coat.
  4. Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until just blended.
  5. Add milk, eggs and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir until just moist. Gently fold in blueberry mixture.
  6. Sppon batter into 14 muffins cups lined with cupcake liners. Sprinkle 1-1/2 T. sugar evenly over batter.
  7. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on wire rack.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a