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.

Print Recipe

Blueberry Cheesecake Muffins

12 muffins

Total Time45 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: muffins

Servings: 12

Author: Cherry on My Sundae

Ingredients

Streusel

2 tablespoons melted butter (28 grams)
¼ cup brown sugar (50 grams)
2 tablespoons all-purpose flour (23 grams)
¼ cup graham cracker crumbs (22 grams)
½ teaspoon cinnamon

Blueberry cheesecake muffins

1 cup all-purpose flour (146 grams)
1 cup whole wheat flour (152 grams)
¾ cup granulated sugar (150 grams)
½ teaspoon salt
2 teaspoons baking powder (8 grams)
1 teaspoon cinnamon
1 large egg
¾ cup buttermilk (187 ml)
1 teaspoon vanilla extract
½ cup vegetable oil (125 ml)
1 ½ cup blueberries, fresh or frozen (8 ounces)
6 ounces cream cheese, softened at room temperature
3 tablespoons granulated sugar (38 grams)

Instructions

Preheat oven to 375 degrees F. Line a muffin tin with liners.
Make graham cracker streusel. Combine butter with brown sugar, all-purpose flour, graham cracker crumbs, and cinnamon until well combined. Set aside.
Beat together softened cream cheese with granulated sugar. Set aside.
Make muffin batter. Combine dry ingredients in a large bowl including all-purpose flour, whole wheat flour, granulated sugar, salt, baking powder, and cinnamon. Whisk together egg, buttermilk, vanilla, and vegetable oil in a separate bowl. Combine wet ingredients with dry ingredients just until combined. Gently stir in blueberries just until combined.
Fill muffin pan ½ way with batter. Scoop 2-3 teaspoons of cream cheese filling in the center and scoop enough muffin batter to fill ¾ full. Sprinkle graham cracker streusel on top.
Bake the blueberry cheesecake muffins for 25-27 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

Name: Blueberry Cheesecake Muffins
Total time: 45 min
Ingredients: 2 tablespoons melted butter ((28 grams)); ¼ cup brown sugar ((50 grams)); 2 tablespoons all-purpose flour ((23 grams)); ¼ cup graham cracker crumbs ((22 grams)); ½ teaspoon cinnamon; 1 cup all-purpose flour ((146 grams)); 1 cup whole wheat flour ((152 grams)); ¾ cup granulated sugar ((150 grams)); ½ teaspoon salt; 2 teaspoons baking powder ((8 grams)); 1 teaspoon cinnamon; 1 large egg; 3/4 cup buttermilk ((187 ml)); 1 teaspoon vanilla extract; 1/2 cup vegetable oil ((125 ml)); 1 ½ cup blueberries, fresh or frozen ((8 ounces)); 6 ounces cream cheese, softened at room temperature; 3 tablespoons granulated sugar ((38 grams))

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 are 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.

It may seem like too many blueberries in the batter, but don't worry, it'll turn out great. I'm someone who fishes for the berries so I bumped it up a bit for these muffins.

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 between 2-3 teaspoons to be the perfect amount. Finish the muffins with the graham cracker streusel and bake for about 25 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 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!

Blueberry Cheesecake Muffins