Name: Blueberry Cheesecake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup milk; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; 1/2 cup cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

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Blueberry Cheesecake Muffins are a decadent and delightful treat that combines the rich, creamy flavor of cheesecake with the freshness of blueberries and the fluffiness of a muffin. These muffins are perfect for breakfast, brunch, or as a sweet snack throughout the day. The creamy cheesecake filling inside each muffin provides a luscious surprise, while the berries add a burst of flavor. They’re simple to make, yet feel like a special indulgence!

Why You’ll Love This Recipe

These Blueberry Cheesecake Muffins are the perfect balance of sweet, tangy, and fresh. The cheesecake filling adds a rich, creamy texture that contrasts beautifully with the light and fluffy muffin base. The blueberries provide a natural sweetness and a pop of color. They’re easy to make, and the combination of flavors is sure to impress family and friends. Whether you’re hosting a brunch or simply craving a special treat, these muffins are guaranteed to be a hit.

Blueberry Cheesecake Muffins

Ingredients

For the Muffins:

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup unsalted butter (melted)
1 large egg
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw if using frozen)

For the Cheesecake Filling:

8 ounces cream cheese (softened)
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1 tablespoon all-purpose flour (optional, for thickening)

For Topping (Optional):

1 tablespoon sugar (for sprinkling)
Fresh blueberries (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla extract, egg, and flour (if using), and mix until fully combined. Set aside.
Make the Muffin Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract. Gradually pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Add the Blueberries: Gently fold the blueberries into the muffin batter. If using frozen blueberries, fold them in gently to prevent the batter from turning blue.
Assemble the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin cup, just enough to cover the bottom. Then, add about 1 tablespoon of the cheesecake filling on top of the batter. Follow with another 1-2 tablespoons of muffin batter to cover the cheesecake layer.
Top with Sugar (Optional): Sprinkle a small amount of sugar on top of the muffins for a little crunch and extra sweetness.
Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean (except for some gooey cheesecake filling).
Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Optionally, garnish with fresh blueberries for extra flavor and color.

Servings and Timing

This recipe makes about 12 muffins. Prep time is approximately 15 minutes, and bake time is 20-25 minutes.

Variations

Add Lemon: Add lemon zest or a little lemon juice to the muffin batter for a refreshing citrus twist.
Mixed Berries: Substitute the blueberries with raspberries, strawberries, or blackberries, or combine them for a mixed berry version.
Nuts: Add chopped walnuts or almonds to the muffin batter for extra texture.
Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.

Storage/Reheating

Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Freezing: These muffins freeze well. Allow them to cool completely, then place them in a freezer-safe bag or container. They will keep in the freezer for up to 3 months. To reheat, simply microwave for about 30 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes.
Reheating: Reheat in the microwave or oven for a warm, freshly-baked taste.

FAQs

Can I use frozen blueberries?

Yes! If using frozen blueberries, don’t thaw them before adding them to the batter. Just fold them in gently to avoid turning the batter blue.

Can I make these muffins ahead of time?

Yes, these muffins store well, and the flavor often improves the next day. You can also freeze them for longer storage.

Can I use a different type of cheese for the cheesecake filling?

Cream cheese works best for the filling, but you could experiment with mascarpone or ricotta cheese for a slightly different flavor.

Can I make these muffins dairy-free?

You can replace the milk and butter with dairy-free alternatives like almond milk and dairy-free butter. For the cheesecake filling, try using dairy-free cream cheese.

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a small amount of flour before folding them into the batter. This will help keep them evenly distributed.

How do I get the cheesecake filling to stay in the muffin and not spill out?

Make sure to cover the cheesecake filling with enough muffin batter. This will keep the filling inside as it bakes, ensuring it stays in place.

Conclusion

Blueberry Cheesecake Muffins are the perfect combination of creamy, fruity, and fluffy. With their soft, moist texture, rich cheesecake center, and burst of blueberries, these muffins are a treat that will please everyone. They’re easy to make, customizable with your favorite fruits or toppings, and perfect for breakfast, brunch, or even a light dessert. Whether you’re enjoying them warm from the oven or as a snack throughout the week, these muffins will quickly become a favorite in your household.

Chef MARTHA