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!
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.