Go Back
+ servings

Blueberry Cheesecake Muffin

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!
Prep Time15 minutes
Cook Time20 minutes
resting10 minutes
Total Time45 minutes
Course: Breakfast, Snack/ Dessert
Cuisine: American
Keyword: Blueberry Cheesecake Muffins
Servings: 24
Calories: 126kcal

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
  • cup Sugar
  • cup Heavy cream
  • 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

Blueberry Cheesecake Muffins are a sensational treat to make for breakfast, snack or even a delicious after dinner dessert! This cheesecake muffin recipe is easy to make, whip up a batch and watch how quickly they disappear! 

Nutrition

Calories: 126kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 17mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg