Bluberry Cheesecake Muffins

Prep Time: 25 minutes
Cook Time: 22-25 minutes
Total Time: 50 minutes, plus cooling
Yields: 12 muffins

Intensity: Intermediate

A Breakfast Dream Come True

Imagine the tender, buttery crumb of a classic bakery-style muffin, now picture it studded with juicy, bursting blueberries and swirled with a rich, tangy ribbon of cream cheese filling. That is the magic of a Blueberry Cheesecake Muffin. This recipe elevates the humble blueberry muffin into a decadent treat that feels indulgent enough for a weekend brunch yet simple enough to justify on a busy Tuesday morning.

The “intermediate” intensity comes from the two-component nature of the recipe. It’s not difficult, but it requires a bit of organization to prepare the muffin batter and the cheesecake filling simultaneously. The key to achieving that beautiful, defined swirl lies in a gentle hand and a few simple techniques. We’ll guide you through every step to ensure you create muffins with a high, domed top, a moist interior, and a perfect marbled effect that will make you feel like a professional baker.

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Ingredients

For the Cheesecake Filling:

• 8 oz (225g) full-fat block cream cheese, softened to room temperature

• 1/4 cup (50g) granulated sugar

• 1 large egg yolk, at room temperature

• 1/2 teaspoon pure vanilla extract

For the Blueberry Muffin Batter:

• 2 cups (250g) all-purpose flour, spooned and leveled

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (115g) unsalted butter, softened to room temperature

• 3/4 cup (150g) granulated sugar

• 1/4 cup (50g) light brown sugar, packed

• 2 large eggs, at room temperature

• 1/2 cup (120ml) buttermilk, at room temperature

• 2 teaspoons pure vanilla extract

• 1 1/2 cups (210g) fresh blueberries, plus extra for topping (if frozen, do not thaw)

For the Optional Streusel Topping:

• 1/4 cup (50g) granulated sugar

• 1/4 cup (31g) all-purpose flour

• 2 tablespoons cold unsalted butter, cubed

• 1/8 teaspoon ground cinnamon

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Instructions

Step 1: Prepare the Components

Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin pan with parchment or tulip liners. Using liners is highly recommended to prevent sticking.

Make the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with an electric hand mixer (or a stand mixer with the paddle attachment) on medium speed until completely smooth and no lumps remain, about 1 minute. Add the 1/4 cup of sugar, egg yolk, and vanilla extract. Beat for another 1-2 minutes until the mixture is creamy and well combined. Set aside.

Make the Streusel Topping (Optional):
In a small bowl, combine the 1/4 cup sugar, 1/4 cup flour, and cinnamon. Add the cold, cubed butter. Using your fingers, a pastry cutter, or a fork, work the butter into the dry ingredients until the mixture resembles coarse, wet sand with some pea-sized lumps. Set aside.

Step 2: Make the Muffin Batter

In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt. Set this dry mixture aside.

In a large mixing bowl, using the same electric mixer, beat the softened butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar together on medium-high speed until light, pale, and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the 2 eggs, one at a time, beating well after each addition until fully incorporated. The mixture may look slightly curdled at this point, which is normal. Beat in the vanilla extract.

With the mixer on low speed, alternately add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix. A few streaks of flour are okay. The batter will be thick.

Step 3: Incorporate the Blueberries and Assemble

Gently toss the 1 1/2 cups of blueberries with 1 teaspoon of the reserved flour mixture from the dry ingredients (this helps prevent them from sinking). Fold the blueberries into the batter using a silicone spatula, again, just until evenly distributed.

Assemble the Muffins:
Using a large cookie scoop or two spoons, divide the muffin batter evenly among the 12 prepared liners, filling each one about halfway.

Now, spoon a heaping teaspoon of the cream cheese filling directly onto the center of each muffin batter portion. Do not spread it.

Divide the remaining muffin batter among the cups, covering the cream cheese filling as much as possible. You should have nicely filled muffin cups.

Take a toothpick or a thin knife. Gently swirl it through the top layer of batter and the cream cheese filling to create a marbled effect. Don’t over-swirl, or the filling will disappear into the batter. Just 2-3 figure-eight motions per muffin is perfect.

If using, sprinkle the streusel topping generously over each muffin. Press a few extra blueberries into the top for a beautiful presentation.

Step 4: Bake to Perfection

Place the muffin pan in the preheated 425°F oven and bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F (177°C). Continue to bake for another 17-20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the muffin part (not the cheesecake center) comes out clean.

The initial high heat is a baker’s secret to achieving that perfect, sky-high domed top.

Step 5: Cool Completely

Allow the muffins to cool in the pan set on a wire rack for 10 minutes. Then, carefully remove them from the pan and place them directly on the wire rack to cool completely, about 1 hour.

The Last Step (The Hardest One):
These muffins are best enjoyed at room temperature or slightly warm. The flavors and textures have time to settle, and the cheesecake filling firms up perfectly. While tempting to eat immediately, this patience is rewarded with the ultimate muffin experience. Store any leftovers in an airtight container in the refrigerator for up to 5 days due to the cream cheese.

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Nutrition Information

Please note: The following nutrition information is an estimate provided by an online calculator. Actual values may vary based on specific ingredients used and portion sizes.

Serving Size: 1 muffin
Calories: ~345
Total Fat: 16g | Saturated Fat: 9g
Cholesterol: 80mg
Sodium: 280mg
Total Carbohydrates: 46g | Dietary Fiber: 1g | Total Sugars: 28g
Protein: 5g

A Final Baker’s Note: The beauty of this recipe lies in its balance. The tangy cream cheese cuts through the sweetness of the muffin, while the bursts of blueberry provide a fresh, fruity contrast. It’s a recipe that feels special every single time. Happy baking