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Blueberry Cheesecake Muffins

12 muffins
Course Breakfast, Dessert
Cuisine American
Keyword muffins
Total Time 45 minutes
Servings 12
Author Christine Ma

Ingredients

Streusel

  • 2 tablespoons melted butter (28 grams)
  • ¼ cup brown sugar (50 grams)
  • 2 tablespoons all-purpose flour (23 grams)
  • ¼ cup graham cracker crumbs (22 grams)
  • ½ teaspoon cinnamon

Blueberry cheesecake muffins

  • 1 cup all-purpose flour (146 grams)
  • 1 cup whole wheat flour (152 grams)
  • ¾ cup granulated sugar (150 grams)
  • ½ teaspoon salt
  • 2 teaspoons baking powder (8 grams)
  • 1 teaspoon cinnamon
  • 1 large egg
  • ¾ cup buttermilk (187 ml)
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil (125 ml)
  • 1 ½ cup blueberries, fresh or frozen (8 ounces)
  • 6 ounces cream cheese, softened at room temperature
  • 3 tablespoons granulated sugar (38 grams)

Instructions

  • Preheat oven to 375 degrees F. Line a muffin tin with liners.
  • Make graham cracker streusel. Combine butter with brown sugar, all-purpose flour, graham cracker crumbs, and cinnamon until well combined. Set aside.
  • Beat together softened cream cheese with granulated sugar. Set aside.
  • Make muffin batter. Combine dry ingredients in a large bowl including all-purpose flour, whole wheat flour, granulated sugar, salt, baking powder, and cinnamon. Whisk together egg, buttermilk, vanilla, and vegetable oil in a separate bowl. Combine wet ingredients with dry ingredients just until combined. Gently stir in blueberries just until combined.
  • Fill muffin pan ½ way with batter. Scoop 2-3 teaspoons of cream cheese filling in the center and scoop enough muffin batter to fill ¾ full. Sprinkle graham cracker streusel on top.
  • Bake the blueberry cheesecake muffins for 25-27 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve muffins warm or at room temperature.