Blueberry Cheesecake Muffins
These Blueberry Crumble Cheesecake Muffins are packed with ripe, juicy blueberries, a velvety smooth cheesecake center and buttery crumble topping. These muffins are ultra tender and stay soft for days. They can be made in one bowl and only take a few minutes to mix together. Make your own muffin liners to make these look like you got them straight from the bakery.
About a year ago I made a Blueberry Crumble Cheesecake that is personally one of my favorite cheesecakes I’ve made and to my delight sooo many of you love this one too! It is the most popular cheesecake recipe I’ve shared.
Well, I decided to combine all the elements of that blueberry cheesecake into a soft, tender muffin. These blueberry cheesecake muffins are stuffed with lots of ripe, juicy blueberries, a velvety smooth cheesecake center and a buttery crumble topping. They’re easy to make, which I love and can be made in under 30 minutes.
Here’s what you will love about these muffins
- These blueberry cheesecake muffins can be made in roughly 30 minutes. They take just a few minutes to mix together, then 20 minutes to bake.
- On the go breakfast. Muffins are a great on the go breakfast. Trust me, I have plenty of on the go breakfasts, with my 4 kids!
- These blueberry cheesecake muffins freeze well, so if you want to make them in advance, or for your week ahead, you can just stick them in the freezer to keep them fresh
Frequently Asked Questions
How do I make my own muffin liners?
Cut 12 pieces of parchment paper that measure 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin liner in the muffin tin, once added.
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
Here are some of my favorite muffin recipes
Here are a few other Breakfast ideas I think you will love!
- Jumbo Cinnamon Rolls (like Cinnabon)
- Soft 1-hour cinnamon rolls
- Blueberry Streusel Muffins
- Banana Chocolate Chip Muffins
Let me know what you thought!
If you make these blueberry cheesecake muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Blueberry Cheesecake Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Description
These Blueberry Crumble Cheesecake Muffins are packed with ripe, juicy blueberries, a velvety smooth cheesecake center and buttery crumble topping. These muffins are ultra tender and stay soft for days. They can be made in one bowl and only take a few minutes to mix together. Make your own muffin liners to make these look like you got them straight from the bakery.
Ingredients
Crumble
- 3 tablespoons granulated sugar
- 2/3 cup all-purpose flour
- 1 teaspoon ground cinnamon (optional)
- 3 tablespoons butter, melted
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Muffins
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups blueberries
Instructions
1. Preheat oven to 375F. Line a 12-count muffin tin with muffin liners. Alternatively, you can make your own. See note at bottom for how to make your own.
2. In the bowl of your stand mixer, fitted with the paddle attachment, or using a large mixing bowl and handheld mixer, add all ingredients for the cream cheese filling and beat until smooth.
3. Make the crumble topping. In a medium bowl add the flour, sugar and cinnamon (if using). Stir to combine, then add in the melted butter. Use a fork to claw/mix the ingredients together until pea sized morsels remain. Place in refrigerator until ready to use.
4. In a large bowl, add melted butter, sugar, egg, sour cream (or Greek yogurt), milk and vanilla extract. Whisk to combine. Add in the sifted flour, baking soda, baking powder and salt. Stir just until combined. Fold in the blueberries.
5. Scoop the batter into the prepared muffin tins.
6. Add cream cheese filling to a piping bag or zip-top bag with one corner snipped off. Insert the cream cheese filling into the center of each muffin, evenly dividing the filling as best as you can among the 12 muffins. Add a few blueberries on top of the muffin batter. Sprinkle the crumble topping over top of the muffins.
7. Bake in oven 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool 5 minutes in muffin tin, then transfer to a wire cooling rack.
9. These muffins stay fresh covered in an airtight container at room temperature for 48 hours, or store in the refrigerator for up to 1 week. You may also freeze them for up to 3 months.
Notes
- Make your own muffin liners – Cut 12 pieces of parchment paper that measure 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the liner in the tin, once added.
- Storage – store at room temperature in an airtight container for up to 48 hours, or store in the fridge in an airtight container for up to 1 week. You can also freeze these muffins in a freezer safe container or bag for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American
