Blueberry Cheesecake Muffins
A moist blueberry muffin with a tangy cream cheese filling and crumb topping.
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.
Tried this recipe?Let us know how it was!