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Blueberry Cheesecake Muffins

These delicious blueberry cheesecake muffins were a hit at my house! They got gobbled up in no time and I've been asked to make them again. The cheesecake layer mixed in beautifully and added an extra layer of goodness. Just adding this one extra step you will take your blueberry muffin recipe up a notch. Another way to dress these blueberry cheesecake muffins up would be to add a little strussel goodness on top!

Difficulty Beginner
Prep Time: 10 10 mins Cook Time: 30 30 mins Rest Time: 10 10 mins Total Time: 50 mins
Servings 16
    What You'll Need
  • 1 stick Butter (Blueberry Muffin Batter)
  • 1 1/2 cup Blueberries (Blueberry Muffin Batter)
  • 1 1/2 cup Sugar (Blueberry Muffin Batter)
  • 1 1/2 cup Milk (Blueberry Muffin Batter)
  • 4 1/2 teaspoons Baking Powder (Blueberry Muffin Batter)
  • 1/2 teaspoon Baking Soda (Blueberry Muffin Batter)
  • 1/2 teaspoon Salt (Blueberry Muffin Batter)
  • 2 Eggs (Blueberry Muffin Batter)
  • 1 teaspoon Vanilla (Blueberry Muffin Batter)
  • 4 ounces Cream Cheese, softened (Cheesecake layer)
  • 1/3 cup Sugar (Cheesecake layer)
  • 1 Egg (Cheesecake layer)
  • 1 teaspoon Lemon Juice (Cheesecake layer)
  • 1 teaspoon Vanilla (Cheesecake layer)
    1. In a medium mixing bowl or stand mixer combine 
    2. In a large bowl or stand mixer combine dry ingredients - flour, sugar, baking powder, baking soda, and give it a quick stir.
    3. In a microwave safe bowl melt the butter.
    4. Slowly combine milk, butter, eggs and vanilla.
    5. Gently fold in blueberries.
    6. Preheat oven to 400f.
    7. In medium bowl, whisk together softened cream cheese, sugar, egg, vanilla and lemon juice.
    8. Line muffin tin.
    9. Alternating layers.  Pour 1/3 blueberry muffin batter, 1/3 cheesecake batter and remaining 1/3 blueberry muffin batter.
    10. Bake for 25 mins or until tops are browned and toothpick comes out clean.
    11. Let cool before serving.
Keywords: Blueberry muffins, blueberry cheesecake muffins