Every bite of these blueberry cheesecake muffins is a little piece of heaven. Combining the tangy creaminess of cheesecake with the sweet burst of blueberries, these muffins are perfect for breakfast, brunch, or a midnight snack.
Why This Recipe Works
- The combination of cream cheese and blueberries creates a perfect balance of tangy and sweet.
- Using buttermilk in the batter ensures the muffins are moist and tender.
- A streusel topping adds a delightful crunch that contrasts beautifully with the soft muffin.
- Simple ingredients come together to create a gourmet-tasting treat.
- Perfect for making ahead, as they taste even better the next day.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Equipment Needed
- Muffin tin
- Paper liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F and line a muffin tin with paper liners. This ensures your muffins won’t stick and makes cleanup a breeze. Tip: For extra non-stick insurance, lightly spray the liners with cooking spray.
Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This creates the base of your muffin batter and ensures even distribution of leavening agents.
Combine Wet Ingredients
In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined. The buttermilk adds tenderness to the muffins, while the eggs provide structure. Tip: Ensure all wet ingredients are at room temperature for a smoother batter.
Fold in Blueberries
Gently fold the wet ingredients into the dry ingredients until just combined. Then, carefully fold in the blueberries to distribute them evenly without overmixing, which can lead to tough muffins.
Prepare Cheesecake Filling
Beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth. This creamy filling will be the surprise inside each muffin, adding a rich and tangy contrast to the sweet blueberries.
Assemble and Bake
Fill each muffin liner halfway with batter, add a spoonful of cheesecake filling, then top with more batter. Bake for 20-25 minutes, or until a toothpick inserted into the muffin part comes out clean. Tip: Don’t overfill the liners to prevent spillage.
Tips and Tricks
For the best results, use fresh blueberries, but frozen can work in a pinch—just don’t thaw them first to prevent color bleeding. If you’re out of buttermilk, make a quick substitute by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. To ensure your cream cheese filling is smooth, make sure the cream cheese is fully softened before mixing. For an extra special touch, sprinkle the tops with coarse sugar before baking for a sparkling finish. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for longer storage.
Recipe Variations
- Swap blueberries for raspberries or blackberries for a different berry flavor.
- Add lemon zest to the batter for a citrusy twist.
- Mix in white chocolate chips with the blueberries for added sweetness.
- Use a gluten-free flour blend to make these muffins gluten-free.
- Top with a lemon glaze after baking for an extra layer of flavor.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries without thawing them first. This prevents the berries from bleeding too much color into the batter. Just be aware that frozen berries may slightly increase the baking time.
How do I store these muffins?
Store the muffins in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Can I make these muffins without the cheesecake filling?
Absolutely! If you prefer a simpler blueberry muffin, you can omit the cheesecake filling. The muffins will still be delicious, just with a different texture and flavor profile.
Summary
These blueberry cheesecake muffins are a delightful treat that combines the best of both worlds: the moist, tender crumb of a blueberry muffin with the rich, tangy surprise of cheesecake filling. Perfect for any occasion, they’re sure to impress.
