Soft and flavorful Blueberry Cheesecake muffins with a layer of homemade streusel on top. Sweet combined with the crunchy of the streusel makes this a great breakfast to pair with your morning coffee or a delicious snack for the kiddos. Be sure to save one or two for you. You will want to indulge in this delicious snack.
So when the idea came to make Blueberry Cheesecake Muffins, I couldn't resist. Anytime I make anything with cream cheese (like this Zebra Cake Dip), I know my hubby will appreciate the effort.
- cream cheese
- brown sugar
- baking soda
- milk (or almond milk)
- blueberries (fresh or frozen)
- white sugar (for the streusel)
- brown sugar (for the streusel)
- flour (for the streusel)
- butter (for the streusel)
Mixing the cream cheese
The cream cheese mixture is the first to get mixed together along with the vanilla. The thing with cream cheese, is that it needs to be softened in order for it to mix well.
However, you don't want the cream cheese to be melted. I recommend putting the cream cheese on the counter to soften for 30 minutes.
Then, you can mix the cream cheese and vanilla together. The best way is to use a hand mixer, but you can use a wooden spoon as well.
Add the rest
The wet ingredients can be added directly to the cream cheese mixture. I just mix the wet ingredients by hand.
The dry ingredients can be stirred in now. Don't over stir, because the batter will get tough and not the soft muffins you are hoping for.
Just stir until moistened and all ingredients are incorporated.
Is the streusel the best part? It just might be for these homemade blueberry muffins. The streusel topping, or also called a crumb topping, is only four ingredients and the leftovers can be frozen for future use.
Oh yes it can.
The brown sugar, sugar and flour mix together in a small bowl. Honestly, you can use your hands or if you want to use an utensil, a fork works best.
Then take the butter and melt it completely in the microwave. It is important that you do not mix the butter into the topping mixture while the butter is too hot. Set the butter aside for about 1 minute before you mix it in.
Take the melted butter and drizzle it over the sugar mixture, mixing it with a fork while you are adding the butter and the sugar mixture together. Do not over mixt the crumb topping. It will get rather "spreadable" rather than crumbly.
The mixture will be clumpy and hold together well. Then you will sprinkle it on top of the muffin mixture in the muffin tins.
The blueberry cheesecake muffins will need to be baked at 375 degrees for about 18-20 minutes. The muffins will be done when they test clean with a toothpick.
Great question! These muffins do NOT have a cream cheese center (or filling). The cream cheese in these muffins are the flavor mixed throughout the muffin. The cheesecake batter also makes the muffins extra soft.
Yes, you can! I almost always use frozen blueberries and I don't thaw them before use. Just add them to the batter as you would fresh blueberries.
You can put these muffins in an airtight container and leave them on the counter for up to 3 days.
Pin for later!
Blueberry Cheesecake Muffins
- 1 mixing bowl
- 1 Electric Hand Mixer
- 4 oz cream cheese softened
- 2 teaspoon vanilla
- 1 egg
- 1 cup milk or almond milk
- ⅔ cup vegetable oil
- 2 ½ cup all purpose flour
- 1 cup brown sugar packed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cup blueberries
Streusel (Crumb) Topping
- ½ cup sugar
- ½ cup brown sugar
- 1 cup all purpose flour
- 5 tablespoons margarine or butter
- Preheat the oven to 375°
- Mix together softened cream cheese and vanilla in a large bowl. I use a hand mixer but you can use a wooden spoon
- Add in the wet ingredients: egg, milk and vegetable oil
- Mix together by hand
- Stir in dry ingredients: flour, 1 cup brown sugar, salt and baking soda. Mix until ingredients are just incorporated
- Fold in blueberries
- Grease bottom of muffin tins
- Pour batter into muffin tins, about ⅔ full
- Set aside
For Streusel Topping
- Mix together flour, brown sugar and sugar in a small bowl with a fork or your fingers
- Melt butter in the microwave, then wait about a minute for it to cool
- Pour butter over flour mixture and mix with a fork while you are pouring butter
- Don't overmix
- Take the crumb topping and sprinkle it on top of the muffin batter in the muffin tins
- Bake for 16-20 minutes. Muffins are done when they test clean with a toothpick
- Let cool for 7-10 minutes then use a knife to run along the edges of the muffins. Loosen from pan