Name: Blueberry Cheesecake Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ⅓ cup Greek yogurt; ½ cup milk; ¼ teaspoon salt; 2 cups all-purpose flour plus 1 tablespoon for coating blueberries; 2 cups fresh blueberries; 2 teaspoons baking powder; 6 ounces cream cheese, softened; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 1 teaspoon milk; 1 teaspoon all-purpose flour; ¼ cup unsalted butter, melted; ⅓ cup brown sugar; ⅔ cup all-purpose flour

Ingredients

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup Greek yogurt

½ cup milk

¼ teaspoon salt

2 cups all-purpose flour, plus 1 tablespoon for coating blueberries

2 teaspoons baking powder

2 cups fresh blueberries

6 ounces cream cheese, softened

2 tablespoons granulated sugar (for filling)

1 teaspoon vanilla extract (for filling)

1 teaspoon milk (for filling)

1 teaspoon all-purpose flour (for filling)

¼ cup unsalted butter, melted (for crumble)

⅓ cup brown sugar

⅔ cup all-purpose flour (for crumble)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.

Step 2: Toss most of the blueberries with 1 tablespoon of flour and set aside. Reserve a few blueberries for topping.

Step 3: In a large bowl, mix the melted butter and 1 cup sugar until smooth. Add the eggs and beat until well combined. Stir in the vanilla extract, Greek yogurt, and milk until creamy.

Step 4: In a separate bowl, whisk together 2 cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. If the batter is too thick, add a splash of milk. Gently fold in the floured blueberries.

Step 5: In another bowl, beat the softened cream cheese with 2 tablespoons sugar, 1 teaspoon vanilla, 1 teaspoon milk, and 1 teaspoon flour until smooth. Transfer to a piping bag or small zip-top bag with a snipped corner.

Step 6: For the crumble topping, mix brown sugar and ⅔ cup flour in a small bowl. Stir in melted butter until the mixture becomes crumbly.

Step 7: Fill each muffin cup about two-thirds full with batter. Pipe some cream cheese filling into the center of each muffin. Top with reserved blueberries and sprinkle generously with crumble topping.

Step 8: Bake for 23–25 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.

Step 9: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

Use fresh blueberries for the best burst of flavor. If using frozen berries, do not thaw before adding to avoid a soggy batter.

For a tangier filling, substitute half of the cream cheese with mascarpone.

Add a teaspoon of lemon zest to the batter for a bright citrus note.

Try swapping Greek yogurt for sour cream for a richer texture.

For a gluten-free option, use a 1-to-1 gluten-free flour blend in place of all-purpose flour.

FAQs

Can I make these muffins dairy-free?

Yes, you can substitute butter with a dairy-free margarine and use dairy-free cream cheese and yogurt alternatives. Keep in mind it may slightly change the texture and flavor.

How do I prevent the cream cheese filling from leaking?

Be sure not to overfill the muffins with the cream cheese mixture. Piping the filling in the center after partially filling the batter helps keep it contained during baking.