Easy Blueberry Cheesecake Muffins With Crumble Topping
If you love blueberry muffins but want something different, these blueberry cheesecake muffins are sure to please. They have the perfect blend of taste and texture. Tender muffins with a sweet, tangy cheesecake filling and bursts of juicy blueberries. A crumble topping adds extra crunch and flavor to make these muffins even more delicious. These blueberry muffins are perfect for breakfast, a snack, or dessert.
About These Blueberry Cheesecake Muffins
This recipe isn’t your typical blueberry muffin. With a creamy cheesecake center contrasting the tang of the blueberries, each bite is a delightful surprise of sweet and tangy. The combination of these flavors and the crumble on top gives these muffins a balanced sweetness and texture.
Overview of the Ingredients and Substitutions
Blueberries
Fresh blueberries are ideal for these blueberry cheesecake muffins. There’s nothing like the bright color and sweet flavor of blueberries you pick yourself. Or, pick up at your local farmers market. But if fresh blueberries aren’t in season, frozen blueberries are great too.
Cream Cheese
Cream cheese gives these muffins a tangy, creamy texture in the middle. You can substitute mascarpone or ricotta for a milder flavor, but cream cheese is really the best choice to achieve the right balance of flavor and texture.
Greek Yogurt
Greek yogurt is added to the batter to give these blueberry cheesecake muffins added moisture, and tang. Use plain yogurt instead of a flavored variety. You can use regular yogurt if needed. However, the thicker consistency of Greek yogurt is ideal for this recipe.
All-Purpose Flour
All-purpose flour helps with the structure of the muffins. To make a slightly healthier version, replace half of the flour with whole wheat flour or a gluten-free blend.
Sugar
Granulated sugar is used for the muffin batter to add sweetness and moisture and to balance the flavors. While brown sugar could be used to add a hint of caramel flavor, I prefer the taste and texture that comes from sticking with granulated sugar. It blends well with the blueberries and cheesecake filling. Plus, the crumb topping is made with brown sugar and I think that’s the perfect combination. Granulated sugar on the inside, and brown sugar on top.
Butter
Butter adds richness and moisture to the muffins and gives them a tender crumb. If you need a dairy-free option, you can use high-quality canola oil instead. However, I strongly recommend sticking with unsalted butter.
My Tips for Success
Here are a few of my tips and suggestions for how to make the best blueberry cheesecake muffins.
Use softened cream cheese
Softened cream cheese blends together more easily with the sugar and eggs. The batter won’t be as smooth and silky if you use cold cream cheese straight from the fridge.
Don’t overmix the batter
When combining the flour and wet ingredients, mix just until everything is combined. Avoid overmixing because it will make the muffins tough and dense. A few lumps are perfectly fine here and contribute to a tender crumb.
Coat the blueberries in flour
This little trick helps evenly distribute the blueberries throughout the batter and prevents the blueberries from sinking to the bottom as they bake.
Use a piping bag for the cheesecake center
If you want a neat cheesecake center, pipe the filling into the center of the muffin before baking. You can use a piping bag or a plastic bag with a small hole cut in one corner.
Let muffins cool before removing from the tin
Let the muffins cool for 5-10 minutes before removing them from the pan. This helps them set and prevents crumbling when you remove them.
Freezing & Storing Leftovers
Storing: Store muffins in an airtight container in the refrigerator for up to a week. Let them come to room temperature before eating. You can also microwave them for about 10 seconds to soften them.
Freezing: Allow the muffins to cool completely before wrapping them individually in plastic wrap or placing them in an airtight container. They can be frozen for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator. Warm them up in the microwave for about 10 seconds, then dig in!
Step by Step With Photos
Preheat the oven to 350 degrees Fahrenheit and prepare the muffin pan. You can either use muffin liners, or non-stick cooking spray.
Start by making the muffin batter. Mix 1/2 cup melted butter and 1 cup sugar in a large mixing bowl until smooth. You can use a hand mixer or a stand mixer on low speed. Add 2 eggs and beat again until combined. Once smooth, add 1 teaspoon vanilla extract, 1/3 cup Greek yogurt, and 1/2 cup milk. Mix again until ingredients are combined.
Mix 1 Tablespoon flour with 1.5 cups blueberries and set aside. Add 2 cups flour, 2 teaspoons baking powder and 1/4 teaspoon salt to the batter. Gently mix together just until combined. Do not overmix. Add the blueberries and gently fold into the batter. Again, do not overmix.
In a separate bowl, make the cream cheese filling. Mix 6 ounces cream cheese, 2 Tablespoons sugar, 1 teaspoon vanilla extract, 1 teaspoon milk, and 1 teaspoon flour. Blend on low to medium speed until smooth and creamy. Transfer the filling to a piping bag. In another bowl, mix together the crumble topping. Use a fork to stir together 1/3 cup brown sugar and 2/3 cup flour. Stir in 1/4 cup melted butter and mix to combine. You want to have chunks of crumble.
Now it’s time to assemble the muffins. Fill each muffin tin about 2/3 full with batter. Then pipe about 1 Tablespoon of cream cheese filling into the center of the muffin. Top with some of the remaining blueberries, and sprinkle with crumble.
Bake the muffins for about 20-25 minutes. You don’t want to overbake them, so I like to start checking them at 20 minutes. The muffins are done when the edges are golden brown and a toothpick inserted in the side of the muffin comes out clean. Let the muffins cool in the tin for 5 minutes and then transfer them to a wire rack to cool completely.
Eating the muffins while warm is a real treat! To store the muffins, let them cool completely before placing them in the refrigerator. You can also place the muffins in an airtight container, or Ziploc bag, and freeze them. When you’re ready to eat them, let them defrost in the refrigerator. I like to reheat the muffins in the oven for a couple of minutes. Or, heat in the microwave for about 10 seconds.
Blueberry cheesecake muffins combine the best of both worlds. They give you the comfort and convenience of a muffin, combined with the rich creaminess of cheesecake. They are simple to make, and each muffin is packed with flavor. I think that they are the perfect way to start your day, or to make for a bake sale or brunch. They are moist and yummy muffins that will leave people asking for more.
If you want a super easy dessert to make for a brunch, then try these Lemon Curd Flowers. Using a puff pastry as the base of the flower, they come together so quickly. You could just as easily substitute blueberries for the lemon if you prefer.
If you try this Blueberry Cheesecake Muffins recipe, or any other recipe on my blog, please leave a 🌟 star rating and tell me how it went in the 📝 comments below. Thanks for visiting and happy baking!
Blueberry Cheesecake Muffins
Equipment
- Measuring Spoons
- Measuring Cups
- 3 Mixing Bowls
- Hand Mixer
- Muffin Pan
Ingredients
Muffin Batter Ingredients:
- ½ cup unsalted butter – melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup Greek yogurt
- ½ cup milk
- ¼ teaspoon salt
- 2 cups all-purpose flour plus 1 tbsp for coating blueberries
- 2 cups fresh blueberries
- 2 teaspoons baking powder
Cream Cheese Filling:
- 6 oz cream cheese – softened
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon milk
- 1 teaspoon all-purpose flour
Crumble Topping:
- ¼ cup unsalted butter – melted
- ⅓ cup brown sugar
- ⅔ cup all-purpose flour
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- Make the batter:
- Toss 1½ cups of the blueberries with 1 tablespoon of flour and set aside. Reserve the remaining ½ cup blueberries for topping.
- In a large mixing bowl, mix the melted butter and sugar together until smooth. Use a hand mixer or stand mixer on low speed.
- Add the eggs and beat until combined.
- Add the vanilla extract, Greek yogurt, and milk. Beat again until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined. If the batter feels too thick, add an extra tablespoon of milk.
- Gently fold in the flour-coated blueberries. Set batter aside.
- Make the Cream Cheese Filling:
- In a medium mixing bowl, beat together the softened cream cheese, sugar, vanilla, milk, and flour until smooth. Transfer to a piping bag or a zip-lock bag with the corner snipped off.
- Prepare the Crumble:
- In a small bowl, stir together the brown sugar and flour. Stir in the melted butter until crumbly.
- Assemble the Muffins:
- Fill each muffin cup about ⅔ full with batter.
- Pipe about 1 tablespoon of cream cheese filling into the center of each muffin.
- Top with the remaining blueberries and a generous sprinkle of crumble topping.
- Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the edge (not the center) of a muffin comes out clean.
- Let muffins cool in the pan for at least 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Coating the blueberries in flour helps prevent them from sinking to the bottom of the muffin while baking.
- Store muffins in the refrigerator for 1 week, or in the freezer for 2-3 months. Let the muffins cool completely before packaging them in an airtight container.
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