Blueberry Cheesecake Muffins
These Blueberry Cheesecake Muffins make a delicious breakfast or easy dessert. Filled with tangy blueberries, a sweet cheesecake filling and topped with a buttery streusel, these muffins will quickly become everyone’s favorite treat!
These Blueberry Cheesecake Muffins make a delicious breakfast or easy dessert. Filled with tangy blueberries, a sweet cheesecake filling and topped with a buttery streusel, these muffins will quickly become everyone’s favorite treat!
Ingredients for Blueberry Cheesecake Muffins
I made these blueberry muffins with streusel topping, because why not? Streusel topping makes everything better!
Here’s what you’ll need to make the blueberry cream cheese muffins:
- Light brown sugar
- Granulated sugar
- Cinnamon
- Unsalted butter
- All-purpose flour
- Cream cheese
- Vanilla
- Blueberry muffin mix
- Vegetable Oil
- Egg
I don’t know what’s better, the creamy cheesecake filling, the sweet muffin batter, or that buttery, crumbly streusel on top. Let’s just call it even and make this the tastiest Blueberry Cheesecake Muffin ever. Sound good?
How to Make Blueberry Cheesecake Muffins
Like most of my recipes, these blueberry cream cheese muffins are a breeze to whip up. In less than an hour, these fluffy and delicious cuties will be ready to devour. And trust me, these are oh-so good!
- To prepare the streusel topping, add the brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
- To prepare the cheesecake filling, beat together cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy. Set aside.
- In a medium bowl, stir muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.
- Spoon a small amount of batter into 12 muffin tins, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about 2/3 full.
- Sprinkle prepared streusel over the tops of each muffin tin.
- Bake until the moist blueberry muffins are golden brown.
I gave the hubster a few of these to take to his work and they received rave reviews! In fact, his co-workers are wanting more of these, and soon. Good things these babies are simple to make.
Do Cheesecake Muffins Have to Be Refrigerated?
Since these blueberry cheesecake muffins contain cream cheese, I’d recommend refrigerating them after they’ve cooled on the counter. They’ll last up to five days in an airtight container.
Can I Use Another Type of Muffin Mix?
Yes! You can use any kind of muffin mix that you enjoy!
Tips for Making Cheesecake Muffins
- The streusel topping is technically optional, but it makes these blueberry cream cheese muffins even better!
- You’ll want to use brick-style cream cheese for the cheesecake filling, not the whipped kind in a tub.
- These muffins freeze and reheat beautifully. They’ll last up to three months in the freezer.
So if you’re looking for that decadent but easy sweet treat to serve at your Labor Day get-together, these Blueberry Cheesecake Muffins are calling your name!
Looking for more muffin recipes? I’ve got you covered!
- Pumpkin Blueberry Muffins
- Banana Chocolate Chip Muffins
- Apple Cinnamon Muffins
- Healthier Honey Banana Muffins
- Bakery-Style Blueberry Muffins
- Pumpkin Apple Muffins
- Cinnamon Pancake Mix Muffins
Blueberry Cheesecake Muffins
Ingredients
Streusel Topping
- ½ cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1½ teaspoons cinnamon
- ¼ cup unsalted butter, (melted)
- ⅔ cup all-purpose flour
Cheesecake Filling
- 6 ounces cream cheese, (softened)
- 3 tablespoons white sugar
- ½ teaspoon vanilla bean paste, (or vanilla extract)
Instructions
- Preheat oven to 400°F. Lightly spray a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.
- To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
- To prepare cheesecake filling, in a medium bowl, beat cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 1-2 minutes. Set aside.
- In a medium bowl, stir muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.
- Spoon a small amount of batter into each muffin tin, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about ⅔ full.
- Sprinkle prepared streusel over the tops of each muffin tin. Bake 24-28 minutes, or until muffins are golden brown. Remove from oven and let cool for 10 minutes, then move to a wire rack to cool completely.
Blueberry muffins and cheesecake is a wonderful combination — it doesn’t get much better for me! I hope you have a wonderful birthday and Labor Day Gayle!
Thanks for the kind words, Marcie!
These muffins look fantastic! Love the combination of flavors and the topping! I need to make muffins more often. Pinning to try 🙂
Thanks, Mira!
Do leftover muffins need to he refrigerated?
Hi Wanda! I would refrigerate due to the cream cheese. Hope you enjoy!