Blueberry Cheesecake Muffins are a delightful homemade breakfast packed with juicy blueberries and a yummy cream cheese filling! Our Blueberry muffins are made easy with common ingredients in minutes!
These lemon blueberry muffins are so flavorful, you will not be able to resist this amazing treat after having a bite. Making this berry muffin is pretty simple, and the results will have your family and friends convinced you bought these from a fancy bakery!
Blueberry Cheesecake Muffins
I have to say, this is one of my favorite muffin recipes ever. They were so simple to make and I love the texture. Oh and the flavor is simply amazing! My whole family agrees that these muffins are SO delicious. The cheesecake filling is not overwhelming, instead it adds a lovely moist, richness that makes you want to grab another muffin!
Here is a tip about making muffins- do not use a mixer of any sort. Just stir the ingredients up by hand and and don’t worry if every little morsel is well mixed in. The muffins rise higher when baked when you mix them by hand! Then, add the delicious crumb topping and you will love the bakery-look of these homemade muffins.
Easy Blueberry Cheesecake Muffin Ingredients
Muffins
Flour: For this muffin recipe you will need 1 1/2 cups flour.
Vanilla extract: To help enhance all the wonderful flavors in this muffin, use 1 teaspoon vanilla extract.
Baking powder: You will need 1 teaspoon baking powder to help these muffins rise nicely as they bake.
Cornstarch: Add in 1 tablespoon of cornstarch to help thicken this muffin batter.
Salt: By adding in 1 pinch of salt it will help balance the sweet flavors in this muffin recipe.
Lemon zest: For a wonderful addition to this muffin treat, using the zest from 1 lemon will add incredible flavor.
Eggs: To create a wonderful and rich muffin, use 2 eggs.
Sugar: For just the right amount of sweetness, you will need 2/3 cups of sugar.
Heavy cream: Using 2/3 cup heavy cream will give these muffins amazing moisture and texture.
Vegetable oil: You need 1/3 cup vegetable oil to add much needed fats to give these muffins amazing texture.
Blueberries: Add in 1 1/3 cups of blueberries to load them up with amazing flavor!
Cheesecake Filling
Cream cheese: For a lovely creamy filling, use 1 8-ounce package of cream cheese, softened.
Sugar: Adding in 2 tablespoons of sugar will give the filling a nice sweet taste.
Vanilla extract: Use 1/2 teaspoons of vanilla extract to give the filling a yummy flavor.
Crumble Topping
Butter: For the amazing topping, you will need 2 tablespoons of cold butter.
Flour: To help thicken the topping, add in 2 tablespoons flour.
Powder sugar: Using 2 tablespoons of powdered sugar gives this topping a nice bit of sweet taste.
Step by step on how to make Blueberry Cheesecake Muffins
Prep
Start by preheating the oven to 375°F.
Then, spray a muffin pan with non-stick spray or line with paper or silicon liners. Set aside.
Wash your blueberries, make sure all the stems are removed and dry them on a paper towel.
Muffin Batter
In a large bowl, whisk together the eggs and the sugar.
Then, add in the lemon zest, heavy cream, vanilla extract and vegetable oil. Continue to whisk until the mixture is smooth.
Next, add the flour, baking powder, cornstarch and salt. Stir to combine well.
After that, fold in the washed blueberries. Let the batter sit for about 10 minutes before baking. This helps the muffins to have that nice and high, rounded top! This is a great time to make the cheesecake filling and crumble!
Cheesecake Filing & Crumble Topping
In a small bowl, whisk together the softened cream cheese, sugar and vanilla extract. Set aside.
In a separate small below, prepare the crumble topping by combining the cold butter, flour and powdered sugar. Mix with a fork until mixture is uniformly crumbly.
Assembly
Start by scooping a small amount of batter into each muffin cup, a 1 tablespoon measuring spoon works well.
Then, top with 1 teaspoon of cheesecake filling.
Next, add another 1 tablespoon of muffin batter to each cup, until each is about 2/3 full.
Proceed to scoop 1 teaspoon of crumble on top of each muffin, making sure it is completely covered.
Bake
Place the muffins in the preheated oven and bake for 15-20 minutes.
Once done, let cool in the pan for 5-7 minutes then transfer to a cooling rack.
Serve and enjoy!
Blueberry Cheesecake Muffin
Ingredients
Muffins
- 1 ½ cups Flour
- 1 tsp Vanilla extract
- 1 tsp Baking powder
- 1 tbsp Cornstarch
- 1 pinch Salt
- 1 Zest from 1 lemon
- 2 Eggs
- ⅔ cup Sugar
- ⅔ cup Heavy cream
- ⅓ cup Vegetable oil
- 1 ⅓ cup Blueberries washed, stems removed
Cheesecake Filling
- 8 oz cream cheese softened
- 2 tbsp Sugar
- ½ tsp Vanilla extract
Crumble Topping
- 2 tbsp Butter cold
- 2 tbsp Flour
- 2 tbsp Powder sugar
Instructions
- Start by preheating the oven to 375°F. Then, spray a muffin pan with non-stick spray or line with paper or silicone liners. Set aside.
- In a large bowl, whisk together the eggs and the sugar.
- Then, add in the lemon zest, heavy cream, vanilla extract and vegetable oil. Continue to whisk until the mixture is smooth.
- Next, add the flour, baking powder, cornstarch and salt. Stir to combine well.
- After that, fold in the washed blueberries. Let the batter sit for about 10 minutes before baking. This helps the muffins to have that nice and high, rounded top! This is a great time to make the cheesecake filling and crumble!
- In a small bowl, whisk together the softened cream cheese, sugar and vanilla extract. Set aside.
- In a separate small below, prepare the crumble topping by combining the cold butter, flour and powdered sugar. Mix with a fork until mixture is uniformly crumbly.
- Start by scooping a small amount of batter into each muffin cup, a 1 tablespoon measuring spoon works well. Then, top with 1 teaspoon of cheesecake filling.
- Next, add another 1 tablespoon of muffin batter to each cup, until each is about 2/3 full.
- Proceed to scoop 1 teaspoon of crumble on top of each muffin, making sure it is completely covered.
- Place the muffins in the preheated oven and bake for 15-20 minutes. Once done, let cool in the pan for 5-7 minutes then transfer to a cooling rack. Enjoy!
Notes
Nutrition
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How long are blueberry cheesecake muffins good for?
Keep the leftovers, if there are any, in an airtight container in the fridge for 3-5 days.
Can you make mini muffins instead of standard size?
Absolutely! If you want to make mini muffins, this recipe will make about 48 of them. Just scoop into mini muffin tins lined with liners and then bake for about 10 minutes or just until a toothpick inserted in the center comes out clean. You will want to adjust the amount of batter and filing in each muffin cup too, start with 1/2 teaspoon of each to see how that works and sprinkle just enough crumble to cover the top.
Can you freeze cheesecake muffins?
Yes, these muffins can be frozen. Simply place them in an airtight container and freeze for up to 3 months. Thaw before eating by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.
If you enjoyed these muffins, try our other favorite recipes!
- Brown Butter Blueberry Muffins
- Double Berry Cheesecake Muffins
- Lemon Raspberry Streusel Muffins
- Nutella Banana Muffins
- Amazing Blueberry Muffins
- Cheesy Cornbread Muffins
- Peanut Butter and Jelly Muffins
- Easy Pumpkin Muffins
- “Doughnut” Muffins
- Banana Nut Muffins
- Lemon Pound Cake Muffins
- Blueberry Cheesecake Muffins
- Lemon Zucchini Muffins
- Lemon Blueberry Muffins
- Iced Banana Almond Muffins
- Lemon Poppyseed Muffins
Blueberry Cheesecake Muffins are a soft and sensational breakfast treat! This cheesecake muffin recipe is easy to make, it is loaded with juicy blueberries and a tasty cream cheese filling!
Melanie says
Your link to view the whole recipe for blueberry cream cheese muffins does not work. It goes to a “page but found” location on the Krusteaz webpage. I was really hoping to make this recipe this morning. Perhaps you can put it on your page???
Kristi Coleman says
Here is the link: https://www.krusteaz.com/recipes/blueberry-cheesecake-muffins/
TL says
heavy cream is so spendy, won’t whole milk work just as well?
Nicole says
I understand. Yes, you could make this muffin recipe with regular milk, but keep in mind that the heavy cream adds not just moisture, but richness too, so if you feel like your regular milk version comes out dry and crumbly, try it again with heavy cream and see how big of a difference it can truly make.