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A plate of blueberry muffins with crumb topping is arranged on a white plate, with fresh blueberries in a bowl in the background.

Blueberry Cheesecake Muffins

Mandy Applegate
Blueberry Cheesecake Muffins are one of those bakes that feel just right for almost any occasion—brunch with friends, a slow weekend morning, or a quick grab-and-go snack. They’re simple enough to make with pantry staples, but the cream cheese center and crumb topping give them a bakery-style feel. You can make them ahead, store extras in the fridge, or freeze a batch for later without worrying about texture. They hold up well and always feel like a treat, no matter when you serve them.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Bread, Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 385 kcal

Equipment

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 tablespoon for coating blueberries
  • 2 cups fresh blueberries
  • 2 teaspoons baking powder

Cream Cheese Filling:

  • 6 ounces 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 your oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
  • Toss most of the blueberries with a little flour and set them aside. Reserve the rest for topping.
  • In a large bowl, mix the melted butter and sugar until smooth. Add the eggs and beat until well combined. Stir in the vanilla, Greek yogurt, and milk until the mixture is creamy.
    ½ cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, ⅓ cup Greek yogurt, ½ cup milk
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet until just combined—avoid overmixing. If the batter feels too thick, add a small splash of milk. Fold in the floured blueberries gently and set the batter aside.
    ¼ teaspoon salt, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 cups fresh blueberries
  • In another bowl, beat the softened cream cheese with sugar, vanilla, a bit of milk, and flour until smooth. Transfer to a piping bag or a small zip-top bag with a snipped corner.
    6 ounces cream cheese, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon milk, 1 teaspoon all-purpose flour
  • In a small bowl, mix brown sugar and flour. Stir in melted butter until crumbly.
    ⅓ cup brown sugar, ⅔ cup all-purpose flour, ¼ cup unsalted butter
  • Fill each muffin cup about two-thirds full with batter. Pipe some cream cheese filling into the center of each muffin. Top with a few reserved blueberries and a generous sprinkle of the crumble topping.
  • Bake in the preheated oven for 23–25 minutes, or until the tops are golden and a toothpick inserted into the side (not the cheesecake center) comes out clean.
  • Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  • Serve warm or at room temperature. Enjoy!

Notes

  • Use room temperature ingredients: Let your eggs and cream cheese sit out for 30-60 minutes before mixing. This helps everything blend more smoothly and evenly.
  • Make them extra moist with oil: You can substitute vegetable oil for the melted butter. You’ll just lose a little buttery flavor but gain extra moisture. If you want the flavor of butter and the moisture of oil, use half of each. It gives you a nice balance of richness and softness.
  • Go with sour cream for a creamier texture: If you don't have Greek yogurt on hand, try sour cream; it gives a slightly softer, more cake-like crumb and a touch more tang.
  • Swap in buttermilk for a softer crumb: If you want extra tender muffins, use buttermilk instead of milk in the batter. Its natural acidity reacts with the baking powder to create a lighter texture.
  • Boost flavor with lemons: Add 1 teaspoon of lemon zest to the muffin batter for a fresh citrus note, and stir a splash of lemon juice into the cream cheese filling for more tang. Lemons add brightness that pairs perfectly with the blueberries and balances the richness.
  • Toss in some chocolate chips: If you’re feeling a little extra, mix a handful of mini chocolate chips into the batter with the blueberries. They melt into little pockets of sweetness and make the muffins feel more like dessert than breakfast—in the best way.
  • Scoop the batter evenly: Using a cookie or ice cream scoop gives you muffins that rise evenly and look uniform across the batch. This cookie scoop with easy trigger release helps portion the batter evenly without making a mess.
  • Don’t pack the crumble: Lightly sprinkle the topping over each muffin. Don’t press it down or it may bake into a dense crust.

Nutrition

Calories: 385kcalCarbohydrates: 51gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 74mgSodium: 184mgPotassium: 114mgFiber: 1gSugar: 28gVitamin A: 615IUVitamin C: 2mgCalcium: 91mgIron: 2mg
Keyword Blueberry Cheesecake Muffins
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