Description

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!

Ingredients

Scale

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 canola or vegetable oil
1 large egg
1/3 cup milk (I used 2%)
1 teaspoon vanilla extract
1 cup fresh blueberries

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.

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