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Blueberry Cream Cheese Muffins



  • 1 cup spelt, white, or oat flour
  • Just over 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 cup unrefined sugar
  • pinch uncut stevia, or 1 tbsp sugar
  • 2 1/2 tsp vinegar
  • 1/2 cup vegan milk of choice
  • 3/4 tsp pure vanilla extract
  • 1 1/2 tbsp oil (or use the Low Fat Blueberry Muffin Recipe on the blog)
  • 2/3 cup fresh or frozen-thawed blueberries .
  • 1 cup fresh or frozen blueberries
  • 1/2 cup vegan cream cheese
  • 1/16 tsp uncut stevia or 2 tbsp powdered sugar or maple syrup
  • if using stevia or powdered sugar, also add 2 tbsp vegan milk of choice (or less for a thicker filling)
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350 F and grease a muffin tin or line with 7 liners.
  2. Stir together first 6 ingredients very well.
  3. In a separate bowl, whisk remaining muffin ingredients except blueberries.
  4. Pour wet into dry and stir until just evenly mixed.
  5. Then add blueberries and very gently stir only until evenly mixed. (Do not over-stir, which could break the berries and turn the muffins pink!)
  6. Pour into liners and bake on the middle rack 19 min.
  7. Let sit 10 min.
  8. Liners pull off much more easily the next day.
  9. Blend filling until smooth.
  10. Mixture will thicken as it sits and can easily be made the day before and stored in the fridge.
  11. Cut a hole in each muffin with a spoon, and fill.