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Blueberry Cheesecake Muffins with crumb topping in paper liners are cooling on a wire rack, with a yellow striped cloth and loose blueberries in the background.
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5 from 1 vote

Blueberry Cheesecake Muffins

The blueberry muffins that finally beat out your favorite bakery’s version.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 385kcal
Author: Laura

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
    A glass bowl filled with blueberries coated in a layer of white flour, photographed from above on a white background—perfectly prepped for Blueberry Cheesecake Muffins.
  • Reserve remaining ½ cup blueberries for topping
  • In a large bowl, mix melted butter and sugar until smooth
    A glass mixing bowl containing melted butter and sugar, the perfect start for baking delicious Blueberry Cheesecake Muffins, sits on a white background.
  • Add eggs and mix until combined
    A clear glass mixing bowl containing two raw eggs and melted butter on a white background, perfect for starting your Blueberry Cheesecake Muffins recipe.
  • Add vanilla, yogurt, and milk; mix again
    A glass mixing bowl containing milk, melted butter, yogurt, spices, and ingredients for Blueberry Cheesecake Muffins sits on a white surface.
  • In a separate bowl, whisk flour, baking powder, and salt
    A glass bowl filled with white flour, viewed from above on a white background—perfect for creating delicious Blueberry Cheesecake Muffins.
  • Add dry ingredients to wet and stir until just combined
    A glass mixing bowl containing a pale, creamy batter for Blueberry Cheesecake Muffins, with patches of unmixed flour on the surface, set against a white background.
  • Fold in flour-coated blueberries and set aside
    A glass mixing bowl with batter and flour-coated blueberries being stirred for Blueberry Cheesecake Muffins using a wooden spatula on a white background.

Make the cream cheese filling

  • In a bowl, beat cream cheese, sugar, vanilla, milk, and flour until smooth
    A glass mixing bowl containing whipped cream cheese on a white surface, perfect for making Blueberry Cheesecake Muffins.
  • Transfer to a piping bag or zip-top bag with the corner snipped off
    A clear plastic piping bag filled with white icing or cream, perfect for topping fresh blueberry cheesecake muffins, placed on a white surface.

Make the crumble

  • Mix brown sugar and flour
    A glass bowl contains a mixture of flour and other dry ingredients for Blueberry Cheesecake Muffins, being stirred with a metal fork with a dark wooden handle.
  • Add melted butter and stir until crumbly
    A glass bowl filled with a crumbly brown sugar and flour mixture, perfect for topping Blueberry Cheesecake Muffins, with a fork resting inside, on a white background.

Assemble the muffins

  • Fill each muffin liner ⅔ full with batter
    A muffin tin with twelve paper liners filled with raw Blueberry Cheesecake Muffins batter, ready to be baked.
  • Pipe 1 tbsp cream cheese filling into the center of each muffin
    A muffin tray with twelve paper liners filled with unbaked Blueberry Cheesecake Muffins batter and a generous streusel topping.
  • Top with remaining blueberries and a sprinkle of crumble
    A muffin tin with twelve Blueberry Cheesecake Muffins, each topped with crumbly streusel and some showing juicy blueberries peeking through.

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
    Several Blueberry Cheesecake Muffins with crumb topping are arranged on a cooling rack.

Video

Notes

  • Coating the blueberries in flour helps prevent sinking during baking.

Nutrition

Serving: 1 Serving | Calories: 385kcal | Carbohydrates: 51g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 184mg | Potassium: 114mg | Fiber: 1g | Sugar: 28g | Vitamin A: 615IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 2mg