Moist, tender blueberry muffins crowned with a buttery crumble topping and hiding a luscious cheesecake surprise inside. These bakery-style muffins are a decadent way to start the day or a perfect sweet ending to any meal.
Why You’ll Love This Recipe
Blueberry Cheesecake Muffins combine three beloved treats in one — juicy blueberry muffins, creamy cheesecake filling, and a crunchy streusel topping. They’re indulgent yet simple to prepare, making them ideal for weekend baking, brunch spreads, or gifting to friends. The contrast of textures and flavors ensures that every bite is irresistible.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Muffins:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
1/2 cup milk
1 large egg
1 teaspoon vanilla extract
1 cup fresh blueberries
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
For the Crumble Topping:
1/3 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
3 tablespoons cold unsalted butter, cubed
directions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together oil, milk, egg, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined. Fold in blueberries.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth for the cheesecake filling.
- For the crumble topping, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs.
- Spoon 1 tablespoon of muffin batter into each liner, add 1 teaspoon of cheesecake filling, then top with more batter until 3/4 full.
- Sprinkle with crumble topping.
- Bake for 18–22 minutes or until a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean.
- Cool slightly before serving warm or at room temperature.
Servings and timing
Makes about 12 muffins.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Variations
- Mixed Berry Cheesecake Muffins: Replace blueberries with raspberries, strawberries, or a combination of berries.
- Lemon Twist: Add 1 tablespoon of lemon zest to the batter for a bright citrus note.
- Chocolate Chip Upgrade: Swap half of the blueberries for white or dark chocolate chips.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour blend.
- Cinnamon Swirl: Mix a teaspoon of cinnamon into the cheesecake filling for a spiced flavor.
storage/reheating
Store muffins in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold or brought to room temperature before serving. For a warm treat, microwave for 10–15 seconds or reheat in a 300°F (150°C) oven for 5 minutes. Muffins can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
FAQs
Can I use frozen blueberries?
Yes, but do not thaw them before adding to the batter to prevent excess moisture.
Can I make these muffins without the cheesecake filling?
Yes, you can skip the filling for a classic blueberry muffin.
Can I substitute cream cheese with another ingredient?
Mascarpone cheese works well for a similar creamy texture.
How do I prevent the blueberries from sinking?
Toss them in a tablespoon of flour before folding into the batter.
Can I make mini muffins with this recipe?
Yes, reduce the baking time to about 12–14 minutes.
Are these muffins freezer-friendly?
Yes, freeze in an airtight container for up to 2 months.
Can I use whole wheat flour?
Yes, but the muffins will be denser. Consider replacing only half of the flour with whole wheat.
Is it possible to make them dairy-free?
Yes, use dairy-free cream cheese, plant-based milk, and vegan butter.
Can I reduce the sugar?
Yes, but it may slightly affect the texture and sweetness balance.
What’s the best way to get a tall muffin top?
Fill the liners almost to the top and start baking at 400°F (200°C) for 5 minutes, then lower to 375°F (190°C) for the remaining time.
Conclusion
Blueberry Cheesecake Muffins are a delightful combination of fruity, creamy, and crunchy textures that turn an ordinary muffin into something special. They’re perfect for breakfast, brunch, or dessert, and with simple variations, you can adapt them to suit any season or flavor preference. This recipe is one you’ll return to whenever you need a sweet treat that impresses.
Print
Blueberry Cheesecake Muffins
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Tender blueberry muffins with a buttery crumble topping and a surprise creamy cheesecake center, perfect for breakfast, brunch, or dessert.
Ingredients
- For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Crumble Topping:
- 1/3 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cubed
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together oil, milk, egg, and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined. Fold in blueberries.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth for the cheesecake filling.
- For the crumble topping, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
- Spoon 1 tablespoon muffin batter into each liner, add 1 teaspoon cheesecake filling, then top with more batter until 3/4 full. Sprinkle with crumble topping.
- Bake for 18–22 minutes or until a toothpick inserted into the muffin (avoiding cheesecake center) comes out clean.
- Cool slightly before serving warm or at room temperature.
Notes
- Frozen blueberries can be used; do not thaw before adding to batter to prevent streaking.
- Ensure cream cheese is softened for a smooth filling.
- Store muffins in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 19g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
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