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Blueberry Cheesecake Muffins Recipe

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★★★★★

4.6 from 72 reviews

These Blueberry Cheesecake Muffins combine a moist, buttery muffin base filled with a creamy cheesecake center, fresh blueberries, and a sweet crumble topping for the perfect breakfast treat or snack. The muffins are tender and bursting with fruity flavor, balanced by the tangy cream cheese and a crunchy, buttery topping.

Ingredients

Scale

Muffin Batter 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

Cream Cheese Filling:

  • 6 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon milk
  • 1 teaspoon all-purpose flour

Crumble Topping:

  • ¼ cup unsalted butter, melted
  • ⅓ cup brown sugar
  • ⅔ cup all-purpose flour

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and clean baking.
  2. Flour Blueberries: Toss most of the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Set aside the floured blueberries separately and keep the remaining fresh blueberries for topping.
  3. Make Muffin Batter: In a large bowl, combine the melted butter and granulated sugar, mixing until smooth. Beat in the eggs until well incorporated. Add vanilla extract, Greek yogurt, and milk, stirring until the mixture is creamy and uniform.
  4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins tender. If the batter feels too thick, add a small splash of milk as needed. Gently fold in the floured blueberries.
  5. Prepare Cream Cheese Filling: In a separate bowl, beat the softened cream cheese with sugar, vanilla extract, milk, and flour until smooth. Transfer this mixture into a piping bag or a small zip-top bag with a corner cut off for easy filling.
  6. Make Crumble Topping: Combine brown sugar and flour in a small bowl. Stir in melted butter until the mixture is crumbly and resembles coarse crumbs.
  7. Assemble Muffins: Fill each muffin cup about two-thirds full with the batter. Pipe a spoonful of the cream cheese filling into the center of each muffin. Top each muffin with a few reserved fresh blueberries and sprinkle generously with the crumble topping.
  8. Bake Muffins: Place the muffin pan in the preheated oven and bake for 23–25 minutes until the tops are golden and a toothpick inserted into the side of the muffin (avoiding the cheesecake center) comes out clean.
  9. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!

Notes

  • Tossing blueberries in flour prevents them from sinking during baking.
  • Be careful not to overmix the batter to keep the muffins light and fluffy.
  • Insert the toothpick into the side of the muffin, not the cheesecake center, to check doneness without disturbing the filling.
  • These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
  • For a dairy-free version, substitute cream cheese and Greek yogurt with plant-based alternatives.

Keywords: blueberry muffins, cheesecake muffins, blueberry cheesecake, crumble topping, breakfast muffins, homemade muffins, sweet muffins

Find it online: https://tastybella.com/blueberry-cheesecake-muffins-recipe/