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I don’t think there is too much that can beat the smell of a freshly baked blueberry muffin. Crack one open and the steam coming out of the fluffy center smells like sweet sugar and berries. It doesn’t get much better than this, unless, perhaps, cheesecake enters the chat. That’s right, what if your favorite blueberry muffin is filled with cheesecake filling, and when you crack it open, warm creamy filling smears out?!? These blueberry cheesecake muffins are just the thing for you to take a classic muffin to the next level.
Blueberry Muffin Batter
The batter of these blueberry cheesecake muffins is actually pretty simple, it’s what we do next that elevates them to over-the-top status. But first, we need to start with the foundation. To being, mix together the dry ingredients. In this case it will be 2 cups of all purpose flour, 1 tsp of salt, and 2 tsp of baking powder.
In another bowl, mix together all of the wet ingredients. Start by combining 2 large eggs with 1 cup of granulated sugar. To that, add 1/4 cup of vegetable oil, 1/4 cup of melted unsalted butter. Also add in 1 cup of plain or vanilla greek yogurt, and 1 tsp of vanilla extract. Slowly add the wet ingredients to the dry until fully combined.
In a separate bowl, dust 1½ cups of the blueberries with 1tbsp of flour. This keeps the berries from sinking to the bottom of the batter when baking. Add the dusted berries to the batter, folding them in with a rubber spatula as to be careful not to burst them. Set the batter aside and make the other components of the muffin.
Cheesecake Filling and Streusel Topping
Next it is time to make the real stars of these blueberry cheesecake muffins, the filling and topping! First, let’s make the streusel. In a bowl, combine 1 cup of all-purpose flour, 1/2 cup brown sugar, 1 tsp salt, and 1/3 cup of melted butter. Mix with a fork or whisk until the mixture becomes like wet sand, and clumps easily.
Set that aside and get another bowl out for the cream cheese filling. Using a hand-mixer or whisk, beat together 8oz of softened cream cheese, 1/4 cup of granulates sugar, 1 tsp of vanilla, and 1 tbsp of cornstarch until smooth. Place the mixture in a piping bag or large ziplock with the corner cut off, and set aside.
Assembling the Muffins
Now that all of the parts of the muffins are ready, it is time to assemble. Begin by preheating the oven to 425°. Line a muffin pan with cupcake liners. My pan has 12 spots, but use multiple 6 spot pans if needed. To the bottom of each liner, spoon in about 2 tbsp of batter. Using a spoon, push a little dent into the center. Take the piping bag, and pipe 2-3 tbsp of the cream cheese mixture into the center dent of the batter .
Next, top this with a few of the remaining blueberries, then a heaping tbsp of the streusel topping, followed by even more blueberries, pressing down slightly so the berries do not slide around. Place the pan in the oven and immediately decrease the temperature to 350°
Bakes for 22-24 minutes, then cool for 5 minutes before transferring to a cooling rack. Cool completely or serve immediately while still warm. When you are ready to eat, crack those warm blueberry muffins open and watch the cheesecake filling ooze out!
Want More Baked Good Recipes?
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- Blueberry Muffin Cake
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- Strawberry Lemon Spring Cupcakes
- Carrot Cake Cookies (Crumbl Copycat)
Blueberry Cheesecake Muffins
Ingredients
Blueberry Muffins
- 2 cups all purpose flour + 1 tbsp for the blueberries
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup plain or vanilla greek yogurt
- 3 cups blueberries divided
Streusel Topping
- 1 cup all purpose flour
- ½ cup brown sugar
- ¼ tsp salt
- ⅓ cup unsalted butter melted
Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
Instructions
Muffin Batter
- In a large bowl, combine flour, baking powder, and salt. In another bowl, combine eggs and sugar. Add in oil, melted butter, and extract.
- Slowly add the wet ingredients to the dry until fully combined.
- In a separate bowl, dust 1½ cups of the blueberries with 1tbsp of flour, then add them to the batter, folding them in with a rubber spatula.
Streusel Topping
- In a bowl, combine the flour, sugar, salt, and melted butter. Mix with a fork or whisk until the mixture becomes like wet sand, and clumps easily.
Cream Cheese Filling
- In another bowl with a hand-mixer or by hand, beat together the softened cream cheese, sugar, vanilla, and cornstarch until smooth.
- Place the mixture in a piping bag or large ziplock with the corner cut off, and set aside.
Assemble
- Preheat the oven to 425°
- Line a muffin pan with cupcake liners.
- To the bottom of each liner, spoon in about 2 tbsp of batter. Using a spoon, push a little dent into the center.
- Take the piping bag, and pipe 2-3 tbsp of the cream cheese mixture into the center dent of the batter .
- Top this with a few of the remaining blueberries, then a heaping tbsp of the streusel topping, followed by even more blueberries, pressing down slightly so the berries do not slide around.
- Place the pan in the oven and immediately decrease the temperature to 350°
- Bakes for 22-24 minutes, then cool for 5 minutes before transferring to a cooling rack. Cool completely or serve immediately while still warm.
