I'm not going to sugarcoat it. Ever since this quarantine, I think I have been stepping up my baking game. In fact, it seems like desserts are the only thing on my mind right now. I'm having the hardest thing thinking of new dishes to create but desserts? Not a problem. Like these blueberry cheesecake muffins. I just so happened to have extra cream cheese on hand and immediately thought of making these muffins. A little cream cheese filling inside a blueberry stuffed muffin topped with a graham cracker streusel just made sense. And you know what? It totally did.
Blueberry Cheesecake Muffins
- 2 tbsp butter cut into small chunks
- ¼ cup brown sugar
- 2 tbsp all-purpose flour
- ¼ cup graham cracker crumbs
- ½ tsp cinnamon
Blueberry cheesecake muffins
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- ¾ cup granulated sugar
- ½ tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 large egg
- ½ cup buttermilk
- 1 tsp vanilla extract
- ⅓ cup vegetable oil
- 1 ½ cup blueberries fresh or frozen
- 4 ounces cream cheese softened
- 2 tbsp granulated sugar
- Preheat oven to 400 degrees F.
- Make the graham cracker streusel. Combine 2 tbsp butter with ¼ cup brown sugar, 2 tbsp all-purpose flour, ¼ cup graham cracker crumbs, and ½ tsp cinnamon with a pastry cutter until well combined. The mixture should resemble coarse sand. Set aside.
- Make the muffin batter. Combine the dry ingredients in a large bowl including 1 cup all-purpose flour, ½ cup whole wheat flour, ¾ cup granulated sugar, ½ tsp salt, 2 tsp baking powder, and 1 tsp cinnamon. Whisk together 1 egg, ½ cup buttermilk, 1 tsp vanilla, and ⅓ cup vegetable oil in a separate bowl. Combine the wet ingredients with the dry ingredients just until combined. Gently stir in 1 ½ cups blueberries just until combined.
- Beat together 4 ounces softened cream cheese with 2 tbsp granulated sugar.
- Fill the muffin pan ½ with the muffin batter. Scoop 1 tbsp of the cream cheese in the center of the batter and scoop enough muffin batter to fill ¾ full. Sprinkle the graham cracker streusel on top.
- Bake the blueberry cheesecake muffins for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve muffins warm or at room temperature.
**Helpful tips and common mistakes
Don't get me wrong, I love a classic blueberry muffin. If I had to choose which is my favorite muffin, I'll choose blueberry 90% of the time (hello lemon poppy! and chocolate!). But there a million blueberry muffin recipes already out there so I wanted to make something a little different. Doing what I do best with combining two greats into one, I decided to make blueberry cheesecake muffins.
Let's dive right in, shall we? To get the full cheesecake effect, we're going to make a graham cracker streusel topping for the muffins. Combine graham cracker crumbs with butter, sugar, flour, and a touch of cinnamon until the butter is well incorporated.
Now for the muffin batter. The recipe is fairly standard, just mix your dry ingredients then your wet ingredients and combine everything together. I used a combination of all-purpose flour and whole wheat but you can use only all-purpose flour if you prefer. Stir in fresh or frozen blueberries into the batter and fill your muffin pan halfway.
Scoop a small amount of the cream cheese filling right in the center and top with the remaining muffin batter. If you want to add more cream cheese filling, I say, go for it! Personally, I found 1 tbsp to be the perfect amount. Finish the muffins with the graham cracker streusel and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Holy mother of all that is good and evil! These blueberry cheesecake muffins are bringing me back to life on this Monday morning. They are so good in every way from the cream cheese filling to the graham cracker streusel to the bursting blueberries. Tired of your plain blueberry muffins? Give this a try and you won't regret it.
For more muffin inspiration check out these strawberry dark chocolate muffins!