Lavender Blueberry Cream Cheese Muffins

Ace: From now on, I want you to put an equal amount of blueberries in each muffin…An equal amount of blueberries in each muffin.
Baker: Do you know how long that’s going to take?
Ace: I don’t care how long it takes. Put an equal amount in each muffin.

Have you seen the movie Casino?

I can’t even say the words Blueberry Muffin without thinking of Robert DeNiro, berating the pastry chef, after his muffin was lacking in juicy bursts of blue, and his breakfast partner had one that was pleasantly overloaded. DeNiro wasn’t happy. Can’t say I blame him.

An equal amount of blueberries in each muffin.


Things like that stick with me. Kind of like my missing copy of Casino.

True story, I went out with a guy once and we watched that movie. There was a couch involved, and it was dark, but I’m sure we watched the entire thing, in silence, from opposing ends of the couch. The movie somehow got left in the machine when I left DIRECTLY after watching it (ahem), sadly forgotten. Then said gentledate moved like two weeks later. The movie was mine. And despite the fact that it was the 1990s, and the movie was on VHS, and I don’t own a working VCR, I want my movie back.

I want my movie back, youknowwhoyouare.

There are so many good things about being a blogger. Like calling out old flames for their transgressions. And getting away with it. And making the best blueberry muffins EVER.

I get what I want.

An equal amount of blueberries in each muffin.


Lavender Blueberry Cream Cheese Muffins

Rating: 5
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 muffins


1/4 cup heavy cream
3/4 cup sour cream
1 large egg, beaten
1/4 cup melted butter
2 teaspoons vanilla extract (I use Beanilla)
2 cups all purpose flour
1/4 cup brown sugar, packed
1/3 cup white sugar
2 tablespoons lavender buds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh blueberries (frozen is acceptable)
Cream Cheese Filling
8 ounces cream cheese, softened
1 egg, beaten
1 teaspoon vanilla
1/4 cup sugar


Preheat oven to 375.
In a medium bowl, combine cream, sour cream, egg, melted butter and vanilla. In a separate bowl, combine the flour, sugars, lavender buds, baking powder, baking soda, and salt. Combine with the wet ingredients, stirring ONLY until just combined. Do NOT overmix.
Gingerly add blueberries to the batter, taking care not to damage them. Scoop into greased muffin tin cups (or cupcake liners, if preferred).
In another small bowl, beat the cream cheese, vanilla, egg and sugar until well combined. Scoop evenly into each filled muffin cup, using the spoon or your finger to push down.
Bake for 15-18 minutes, or until lightly golden brown. Remove from oven, serve (with whipped cream?), and enjoy!


FYI – More Villeroy & Boch plates featured here today – these are from the New Wave Collection!

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