Blueberry Cheesecake Muffins

Name: Blueberry Cheesecake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Ingredients: 4 oz cream cheese (softened); 2 tsp vanilla; 1 egg; 1 cup milk (or almond milk); 2/3 cup vegetable oil; 2 1/2 cup all purpose flour; 1 cup brown sugar (packed); 1 tsp salt; 1 tsp baking soda; 2 cup blueberries; 1/2 cup sugar; 1/2 cup brown sugar; 1 cup all purpose flour; 5 tablespoons margarine (or butter)

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4.67 from 3 votes

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.

Blueberry muffins on a brown cutting board with blueberries in a bowl. — Delicious, soft and sweet blueberry cheesecake muffins.

If you know me at all, you know I like muffins. From raspberry muffins to applesauce puffs or even a sugar free blueberry muffins made with honey, I like them all.

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.

Ingredients

cream cheese
vanilla
flour
brown sugar
salt
baking soda
cinnamon
egg
milk (or almond milk)
oil
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

Blue bowl with milk and egg. — Mixing the wet ingredients together.

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.

Blueberries in batter in a blue bowl. — Fold the blueberries in carefully.

The streusel

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.

uncooked muffins in a muffin pan with a crumble topping. — Sprinkle the crumble topping on the uncooked muffins.

Bake

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.

FAQ

Do these muffins have a cream cheese filling or a cream cheese flavor?

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.

Can I use frozen blueberries?

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.

How do I store the leftover muffins?

You can put these muffins in an airtight container and leave them on the counter for up to 3 days.

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Blueberries in a white bowl and blueberry cheesecake muffins on a cutting board.

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blueberry cheesecake muffins on a brown cutting board with a white plate holding muffins.

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4.67 from 3 votes