Blueberry Cheesecake Muffins
These Blueberry Cheesecake Muffins are a fresh way to brighten up your weekend breakfast situation. Everyone loves a good blueberry muffin and these muffins are literally a step above regular blueberry muffins. Breakfast and Brunch just got leveled up!
The flavor of these Blueberry cheesecake muffins is like a sweet, soft blueberry muffin crossed with your favorite cheesecake. The layers of soft muffin, fresh blueberries, tangy cream cheese and a little crumb topping work wonders to make these muffins quite possibly the best muffins you’ll ever bake at home. Everything you love in one crumbly bite.
Weekend Wows!
These are just right for brunches, lazy weekend mornings, or any time you want to make breakfast feel extra special. They’re great for serving guests or just treating yourself to something homemade and warm from the oven.
I just think blueberries might be my favorite breakfast berry. We love blueberry danishes with hot coffee or this easy blueberry coffee cake is also amazing.
Ingredients For Blueberry Cheesecake Muffins
Make sure you have everything on hand before you start. These muffins come together quickly once you begin mixing so check your fridge and pantry for fresh blueberries cream cheese and Greek yogurt to be ready to bake without delay.
- melted butter
- granulated sugar
- large eggs
- vanilla extract
- Greek yogurt
- milk
- salt
- all-purpose flour
- fresh blueberries
- baking powder
- cream cheese
- brown sugar
- muffin tins
- muffin papers (optional, you can just grease the muffin pan)
If you want to change it up, add a little lemon zest to the batter for a bright citrus touch. Swap in raspberries or chopped strawberries for a different berry flavor.
Add nuts to the top of the muffin batter before baking. Chopped pecans, walnuts or even slivered almonds work really well on top of muffins.
Tips To Make The Best Muffins
Fruit has a tendency to sink when you add it to baked goods. Tossing the fresh fruit with a little flour can help the fruit stay put and not sink. Is it perfect? No, but it does help. Just be sure not to over flour it, just toss it lightly with a Tablespoon of flour.
Don’t over mix the batter, the worst thing you can do is beat quick bread batter instead of stirring it. You don’t want to develop the gluten, some lumps in the batter are just fine.
One more tip is to measure carefully. Make sure your flour is gently loosened by running a spoon through it and THEN measure it out. This will keep you from adding too much flour.
To Store These Muffins
Leftovers can be stored in an airtight container at room temperature for a day or two, or in the fridge for up to four days. Reheat briefly in the microwave to enjoy warm again.
Blueberry Cheesecake Muffins
Ingredients
Muffin Batter
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup Greek yogurt
- ½ cup milk
- ¼ tsp salt
- 2 cup all-purpose flour plus 1 tbsp for coating blueberries
- 2 cup fresh blueberries
- 2 tsp baking powder
Cream Cheese Filling
- 6 oz cream cheese softened
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp milk
- 1 tsp all-purpose flour
Crumble Topping
- ¼ cup unsalted butter melted
- ⅓ cup brown sugar
- ⅔ cup all-purpose flour
Instructions
- Preheat oven to 350°F (175°C)
- Line a 12-cup muffin tin with paper liners
Make the batter
- Toss 1½ cup blueberries with 1 tbsp flour and set aside
- Reserve remaining ½ cup blueberries for topping
- In a large bowl, mix melted butter and sugar until smooth
- Add eggs and mix until combined
- Add vanilla, yogurt, and milk; mix again
- In a separate bowl, whisk flour, baking powder, and salt
- Add dry ingredients to wet and stir until just combined
- Fold in flour-coated blueberries and set aside
Make the cream cheese filling
- In a bowl, beat cream cheese, sugar, vanilla, milk, and flour until smooth
- Transfer to a piping bag or zip-top bag with the corner snipped off
Make the crumble
- Mix brown sugar and flour
- Add melted butter and stir until crumbly
Assemble the muffins
- Fill each muffin liner ⅔ full with batter
- Pipe 1 tbsp cream cheese filling into the center of each muffin
- Top with remaining blueberries and a sprinkle of crumble
Bake
- Bake for 23–25 minutes, until tops are golden and a toothpick inserted at the edge comes out clean
- Let cool in the pan for 5 minutes, then transfer to a wire rack
- Serve warm if desired
Video
Notes
- Coating the blueberries in flour helps prevent sinking during baking.
The recipe was easy to follow and very delicious. I added lemon rind to the batter and cream cheese which brought out the taste of the blueberries. Hadn’t baked muffins in over ten years due to a disability, the family was very happy I chose this one for the first.
Thanks, we appreciate it.