Best Homemade Blueberry Cheesecake Muffins

These Best Homemade Blueberry Cheesecake Muffins are soft and moist blueberry muffins with a surprise cheesecake filling and a graham cracker streusel on top. They’re so delicious and easy to make!

Best Homemade Blueberry Cheesecake Muffins

Hi, friends! Today I’m so excited to share one of my favorite breakfast muffins with you – Homemade Blueberry Cheesecake Muffins.

These incredibly delicious muffins are a twist on my Homemade Strawberry Cheesecake Muffins, which are also super amazing!

These Best Homemade Blueberry Cheesecake Muffins are made with fresh blueberries and feature a yummy lemon cheesecake filling and graham cracker streusel topping.

Best of all, they’re made quick and easy by hand with no mixer required, and bake up in the oven in just 20 minutes time!

MORE MUFFIN RECIPES:

• Cinnamon Sugar Banana Muffins
• Birthday Cake Muffins
• Healthy Banana Chocolate Chip Muffins

Easy Blueberry Cheesecake Muffins

My Easy Homemade Blueberry Cheesecake Muffins will quickly become your new favorite blueberry muffin recipe, and they’re perfect for making for family and friends on the weekend or for special celebrations.

By themselves, these blueberry cheesecake muffins are soft, moist, and bursting with blueberry flavor! But when paired with a surprise cheesecake center and graham cracker streusel top, they’re just the perfect sweet and delicious breakfast muffin!

Keep reading for the full recipe below and head over here to watch my easy video tutorial. Don’t forget to subscribe to my YT channel for weekly recipe videos!

RECOMMENDED KITCHEN TOOLS:

• Non-stick Muffin Pan
• Mixing Bowls
• Cookie Scoop Set
• Cooling Rack
• Measuring Cups
• Magnetic Measuring Spoons
• Rubber Spatulas
• Cooling Rack
• Airtight Storage Container

How to Make Homemade Blueberry Cheesecake Muffins

After preparing your muffin batter, cheesecake filling, and graham cracker streusel as directed in the recipe card below, it’s a simple layering process to make these delicious homemade blueberry cheesecake muffins.

Step 1: Fill each muffin cup with about 1 tablespoon of blueberry muffin batter. I love using this small cookie scoop to make the process quick and easy. The batter should cover the entire bottom of each muffin tin.

Step 2: Add a few blueberries on top of the batter and one heaping teaspoon of the cheesecake filling to the center of each muffin cup. Smooth down the cheesecake filling with a spoon.

Step 3:  Top with the remaining muffin batter, ensuring the cheesecake filling is covered.

Step 4: Lastly, sprinkle the top with however much graham cracker streusel your heart desires! Very gently press down the crumbs to ensure it bakes into the batter.

Step 5: Bake muffins in preheated oven for 18-20 minutes, or until muffins are golden brown and a toothpick comes out clean.

Homemade Blueberry Cheesecake Muffins FAQ’s

Can I use frozen blueberries instead of fresh blueberries?

I personally recommend using fresh blueberries, but you can use frozen.

If using frozen blueberries, add them straight to the batter and DO NOT RINSE. Doing this will add too much moisture to your batter and cause them to be soggy.

Also, keep in mind that frozen blueberries tend to cause purple streaking in your batter. They’ll still taste delicious, but won’t be as pretty as when you use fresh. 🙂

Why are my blueberry muffins dry or dense?

This is most likely due to overmixing your batter or baking your muffins too long. When it comes to muffins and bread batters, I can’t stress enough the importance of NOT overmixing your batter.

Stir gently until JUST combined so that your batter doesn’t turn out dense and heavy.

Also, take your muffins out when they are right on the verge of being done, as they will continue to cook for a few minutes while cooling in the pan.

How do I store leftover blueberry muffins?

Once the muffins have fully cooled, you can store leftovers in an airtight container in the refrigerator for up to 5 days or you can freeze them in a freezer safe bag for up to 2 months.

To reheat, place refrigerated muffins in the microwave for 15-30 seconds until warm.

Frozen muffins can be thawed overnight in the fridge and then microwaved for 15-30 seconds or until warm.

Best Homemade Blueberry Cheesecake Muffins

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These Best Homemade Blueberry Cheesecake Muffins are soft and moist blueberry muffins with a surprise cheesecake filling and a graham cracker streusel on top. They’re so delicious and easy to make!

• Author: Kindly Unspoken
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Oven
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Streusel Topping

• 3 graham cracker sheets
• 2 tablespoons flour
• 2 tablespoons light brown sugar
• 3 tablespoons unsalted butter, melted

Cheesecake Filling

• 2 ounces cream cheese at room temperature
• 1 tablespoon granulated sugar
• 1 teaspoon fresh lemon juice or 1/4 tsp lemon extract + 1/4 tsp water

Blueberry Muffins

• 1 1/2 cups self-rising flour*
• 1/3 cup granulated sugar
• 1/4 cup neutral-flavored oil
• 1 large egg
• 1/3 cup milk (I used 2%)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

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Instructions

• Preheat oven to 350 degrees and grease a 12-cup muffin pan with non-stick cooking spray or line with muffin cups. Set aside.
• Next, prepare your graham cracker streusel topping by placing 3 graham cracker sheets in a Ziploc bag, seal, and crush into crumbs with hands or a rolling pin. I like leaving a couple larger crumbs for more texture and crunch.
• In a small microwave-safe bowl, melt butter. Once melted, add in graham cracker crumbs, flour, brown sugar, and stir until well combined. Set aside.
• Next, prepare cheesecake filling by combining the softened cream cheese, sugar, and lemon juice in a bowl and mixing until nice and creamy. Set aside.
• Prepare your blueberry muffin batter by combining the oil, egg, milk, and vanilla together in a large mixing bowl. Whisk until well combined. Next add in the sugar and stir until fully combined.
• Lastly, add in the flour 1/2 cup at a time and gently stir your batter being careful to not over mix it. You want to stir until JUST combined. The batter will be thick and it’s okay if there is still some flour showing. Gently fold in the blueberries, being careful to not squish them.
• Using this small cookie scoop, fill each muffin cup with about 1 tablespoon of batter. You want the bottom of the muffin cup to be covered.
• Next, add a few blueberries on top of the batter and place one teaspoon of the cheesecake filling to the center of each muffin cup. Carefully smooth down the top of the cheesecake batter with a spoon.
• Lastly, sprinkle each muffin cup with as much of the graham cracker streusel as desired.
• Bake blueberry cheesecake muffins in preheated oven for 18-20 minutes, or until muffins are a golden brown and a toothpick comes out clean.
• Let cool in the muffin pan for 10 minutes, before transferring to a wire cooling rack until ready to eat.

Notes

• Leftover blueberry cheesecake muffins can be stored in an airtight container in the refrigerator for up to 5 days or can be frozen for up to 2 months.
• If you don’t have self-rising flour, simply use 1 1/2 cups all-purpose flour, plus 2 tsp baking powder and 1/2 tsp salt.

MORE DELICIOUS BREAKFAST RECIPES:

• Blueberry Muffin Cake
• Graham Cracker Coffee Cake
• Strawberry Coffee Cake
• Mouthwatering Canned Biscuit Donuts
• Sausage and Egg Breakfast Casserole
• Easy Baked French Toast Casserole

Hope you enjoyed today’s recipe for my Homemade Blueberry Cheesecake Muffins! Do you know someone who would love these easy blueberry muffins? Let me know in the comments below!

Thanks for stopping by! – Cara

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