Please, wait...

Bakeries Section Select a bakery
Login 0

My bakery

Thursday : 7:00 - 19:00


Blueberry muffins

Difficulty: Medium




Preparation (min)


Total (min)


  • ¾ cup (180 ml) cream cheese, at room temperature
  • 1 ½ cups (750 ml) icing sugar
  • ¼ cup (60 ml) unsalted butter
  • 2 eggs, at room temperature
  • ½ cup (125 ml) whole milk (3.25%)
  • 1 tsp. (5 ml) vanilla extract
  • 1 ¾ cups (430 ml) Première Moisson all-purpose unbleached white flour, plus a little more to coat blueberries
  • 2 tsp. (10 ml) baking powder
  • Pinch of salt
  • Zest of 1 lemon
  • 1 ½ cups (750 ml) frozen blueberries


  • Preheat oven to 375°F (190 C). Line a 12-cup muffin pan with paper liners.
  • Using an electric mixer on medium speed, beat together the cream cheese and icing sugar in a large bowl until smooth, about 2 minutes.
  • Put butter in a microwave-safe bowl and melt butter in the microwave on high until melted.
  • Using an electric mixer on medium speed, add melted butter to cream cheese mixture. Add eggs, one at a time, beating well after each addition; then beat in vanilla and milk.
  • In a medium bowl, sift flour, baking powder and salt. Using an electric mixer on low speed, gradually add sifted dry ingredients to the mixture in the large bowl.
  • Coat blueberries with flour to prevent them from falling to the bottom of the muffins. Using a spatula, carefully fold blueberries into batter, then fold in lemon zest.
  • Divide batter evenly between muffin cups. Bake muffins in centre of oven until light golden brown on top, and a toothpick inserted into the middle of one of the centre muffins comes out clean, about 30 minutes.
  • Remove muffins from the oven and let stand in pan for about 5 minutes. Turn muffins out onto a rack and let cool.

You might like


Baked (not fried) flaxseed chips


Farmer bread with flax and sesame


Rhubarb Chutney


Fig, Date and Pistachio Clusters