Blueberry Cheesecake Muffins Recipes

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BEST HOMEMADE BLUEBERRY CHEESECAKE MUFFINS



Best Homemade Blueberry Cheesecake Muffins image

These Best Homemade Blueberry Cheesecake Muffins are soft and moist blueberry muffins with a surprise cheesecake filling and a graham cracker streusel on top. They're so delicious and easy to make!

Provided by Kindly Unspoken

Categories     Breakfast

Time 33m

Number Of Ingredients 14

3 graham cracker sheets
2 tablespoons flour
2 tablespoons light brown sugar
3 tablespoons unsalted butter melted
2 ounces cream cheese at room temperature
1 tablespoon granulated sugar
1 teaspoon fresh lemon juice or 1/4 tsp lemon extract + 1/4 tsp water
1 1/2 cups self-rising flour*
1/3 cup granulated sugar
1/4 cup canola or vegetable oil
1 large egg
1/3 cup milk (I used 2%)
1 teaspoon vanilla extract
1 cup fresh blueberries

Steps:

  • Preheat oven to 350 degrees and grease a 12-cup muffin pan with non-stick cooking spray or line with muffin cups. Set aside.
  • Next, prepare your graham cracker streusel topping by placing 3 graham cracker sheets in a Ziploc bag, seal, and crush into crumbs with hands or a rolling pin. I like leaving a couple larger crumbs for more texture and crunch.
  • In a small microwave-safe bowl, melt butter. Once melted, add in graham cracker crumbs, flour, brown sugar, and stir until well combined. Set aside.
  • Next, prepare cheesecake filling by combining the softened cream cheese, sugar, and lemon juice in a bowl and mixing until nice and creamy. Set aside.
  • Prepare your blueberry muffin batter by combining the oil, egg, milk, and vanilla together in a large mixing bowl. Whisk until well combined. Next add in the sugar and stir until fully combined.
  • Lastly, add in the flour 1/2 cup at a time and gently stir your batter being careful to not over mix it. You want to stir until JUST combined. The batter will be thick and it's okay if there is still some flour showing. Gently fold in the blueberries, being careful to not squish them.
  • Using this small cookie scoop, fill each muffin cup with about 1 tablespoon of batter. You want the bottom of the muffin cup to be covered.
  • Next, add a few blueberries on top of the batter and place one teaspoon of the cheesecake filling to the center of each muffin cup. Carefully smooth down the top of the cheesecake batter with a spoon.
  • Lastly, sprinkle each muffin cup with as much of the graham cracker streusel as desired.
  • Bake blueberry cheesecake muffins in preheated oven for 18-20 minutes, or until muffins are a golden brown and a toothpick comes out clean.
  • Let cool in the muffin pan for 10 minutes, before transferring to a wire cooling rack until ready to eat.

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS



Breakfast Blueberry Cheesecake Muffins image

A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.

Provided by Cheerios

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 eggs, beaten
1 (8 ounce) package cream cheese, softened
1 cup white sugar
½ cup heavy whipping cream
1 cup fresh blueberries

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Stir flour, baking powder, and baking soda together in a bowl; set aside.
  • Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
  • Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 31.4 g, Cholesterol 65.1 mg, Fat 11.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 204.8 mg, Sugar 18 g

CHEESECAKE-STUFFED BLUEBERRY MUFFIN



Cheesecake-Stuffed Blueberry Muffin image

Bran muffins beware -- beneath the sugary tops of these dump-and-stir blueberry muffins is a creamy cheesecake surprise that makes them the only muffin you'll crave. Eat them for breakfast or dessert and add a little lemon zest to the batter if you like yours with some citrus zing.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 muffins

Number Of Ingredients 15

4 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons granulated sugar
Nonstick cooking spray
1 3/4 cups all-purpose flour (see Cook's Note)
1/2 cup yellow cornmeal
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup whole milk
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup blueberries
1/4 cup coarse sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
  • For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
  • Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

BERRY CHEESECAKE MUFFINS



Berry Cheesecake Muffins image

I adapted this recipe over the years for my family, and they think it's wonderful. Not only are the muffins delicious, but they're bursting with fantastic color, too. - Jeanne Bilhimer, Midland, Michigan

Provided by Taste of Home

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 18

1/3 cup butter, softened
3/4 cup sugar
2 large eggs
1/3 cup 2% milk
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
CREAM CHEESE FILLING:
6 ounces cream cheese, softened
1/3 cup sugar
1 large egg
3/4 cup fresh raspberries
3/4 cup fresh blueberries
STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin., For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition Facts :

DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS



Dairy-Free Breakfast Blueberry Cheesecake Muffins image

Being lactose intolerant, I have adjusted my Mom's old recipe to make it non-dairy. Here is the perfect alternative using Tofutti® cream cheese. You would never know it's not real cream cheese. Serve this for breakfast or brunch on a sunny spring day.

Provided by joannemerc

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 egg
¾ cup vanilla soy milk
⅓ cup vegetable oil
1 teaspoon lemon zest
4 ounces dairy-free cream cheese (such as Tofutti®)
¾ cup fresh blueberries
3 tablespoons white sugar
1 tablespoon lemon juice

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Combine flour, 1/2 cup sugar and baking powder in large bowl.
  • In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until lightly browned, 18 to 20 minutes.
  • Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

Nutrition Facts : Calories 202.1 calories, Carbohydrate 28.4 g, Cholesterol 15.5 mg, Fat 8.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 132.1 mg, Sugar 12.9 g

BLUEBERRY CHEESECAKE MUFFINS



Blueberry Cheesecake Muffins image

These muffins won 2nd place in a King Arthur Flour contest. I've been making them since my kids were babies and have brought them to many functions. The yogurt makes them fluffy and the almond flavoring gives them a special bakery flavor. You can substitute pureed cottage cheese for the ricotta.

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1/3 cup sugar, plus
2 -3 tablespoons sugar (depending on sweetness of the berries)
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
1/4 cup melted butter
1/3 cup plain yogurt
1/2 teaspoon vanilla extract
2/3 cup ricotta cheese
2 eggs
1 cup blueberries (I like canned or frozen wild blueberries)

Steps:

  • Preheat oven to 375 degrees.
  • Grease 8-10 muffins tins (I always make mini muffins).
  • In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
  • In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
  • Add to flour mixture.
  • Carefully fold in the blueberries.
  • Batter wil be soft and lumpy.
  • Fill the muffin cups 2/3 full and bake 20 minutes.

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