Cheesecake Stuffed Blueberry Muffin Recipes

BEST HOMEMADE BLUEBERRY CHEESECAKE MUFFINS

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

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.

BLUEBERRY CHEESECAKE MUFFINS

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.