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Blueberry Cheesecake Muffins

Nothing beats breaking into a fresh blueberry muffin, unless you find a surprise of creamy cheesecake filling .
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Method

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

Method
 

Muffin Batter
  1. In a large bowl, combine flour, baking powder, and salt. In another bowl, combine eggs and sugar. Add in oil, melted butter, and extract.
  2. Slowly add the wet ingredients to the dry until fully combined.
  3. 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
  1. 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
  1. In another bowl with a hand-mixer or by hand, beat together the softened cream cheese, sugar, vanilla, and cornstarch until smooth.
  2. Place the mixture in a piping bag or large ziplock with the corner cut off, and set aside.
Assemble
  1. Preheat the oven to 425°
  2. Line a muffin pan with cupcake liners.
  3. To the bottom of each liner, spoon in about 2 tbsp of batter. Using a spoon, push a little dent into the center.
  4. Take the piping bag, and pipe 2-3 tbsp of the cream cheese mixture into the center dent of the batter .
  5. 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.
  6. Place the pan in the oven and immediately decrease the temperature to 350°
  7. Bakes for 22-24 minutes, then cool for 5 minutes before transferring to a cooling rack. Cool completely or serve immediately while still warm.