Go Back
- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup cream cheese, softened - 1/4 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup Greek yogurt - 1 cup fresh blueberries - 1 tablespoon lemon juice - Zest of 1 lemon - 2 tablespoons brown sugar (for topping) If you're out of an ingredient, don't worry. You can swap some items easily. Use whole wheat flour instead of all-purpose flour for a nutty taste. You can use light brown sugar in place of granulated sugar. If you don't have Greek yogurt, regular yogurt works too. For a dairy-free option, use vegan cream cheese and butter. Eggs can be replaced with a flax egg or applesauce if you're going vegan. Fresh blueberries can make or break your muffins. Look for berries that are plump and firm. They should have a deep blue color with a light grayish bloom. Avoid berries that are soft or have green or red spots. Check for any signs of mold in the container. If you can, buy local berries; they often taste better and are fresher. When you get home, store them in the fridge and wash them just before using. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a muffin tin with paper liners or spray it with non-stick cooking spray. In a medium bowl, mix together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined. In a large bowl, beat the softened cream cheese and butter until they are light and fluffy. This is where the magic begins! Add in the egg, vanilla extract, Greek yogurt, lemon juice, and lemon zest. Beat on medium speed until everything is smooth and well mixed. Next, gradually add the dry flour mixture to the wet mix. Stir it until just combined; be careful not to overmix. Gently fold in the fresh blueberries, ensuring they are evenly spread throughout the batter. Now that your batter is ready, evenly divide it into the muffin tin. Fill each cup about 3/4 full. This allows room for the muffins to rise. To add a touch of sweetness, sprinkle brown sugar on top of each muffin. Bake the muffins in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready! After baking, let the muffins cool in the tin for about 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack to cool completely. For storage, keep the muffins in an airtight container at room temperature. They will stay fresh for a few days. If you want to keep them longer, consider freezing them. Just make sure they are completely cool before you freeze them! To keep your muffins moist, use fresh Greek yogurt. This adds creaminess and moisture. Make sure not to overmix the batter. Overmixing can lead to dense muffins. Gently fold in the blueberries to avoid breaking them. Start with softened cream cheese. This helps it mix smoothly with the butter. Beat them together until fluffy. Add the egg and other wet ingredients slowly. Mixing too fast can create lumps. The goal is a smooth and creamy mixture. Use an oven thermometer to check your oven temperature. An even heat helps the muffins cook well. Fill each muffin cup about 3/4 full for the best rise. Rotate the muffin tin halfway through baking for even cooking. Check for doneness with a toothpick; it should come out clean. Pro Tips Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries instead of frozen. This will ensure that your muffins are bursting with juicy goodness. Room Temperature Ingredients: Make sure your cream cheese and butter are at room temperature before mixing. This helps achieve a smooth and fluffy batter without lumps. Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense muffins, so a gentle fold is key. Cool Properly: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. This prevents them from becoming soggy on the bottom. {{image_2}} You can switch up the blueberries for other fruits. Try raspberries, strawberries, or blackberries. Each fruit adds a unique taste. For example, raspberries give a nice tartness. Strawberries add sweetness and color. Whatever fruit you choose, keep the amount the same. This way, your muffins will still bake well. Want to make these muffins vegan? No problem! Replace the egg with a flaxseed egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. For the cream cheese, use a vegan alternative like cashew cream. Replace Greek yogurt with plant-based yogurt. These swaps keep the muffins tasty and light. If you need gluten-free muffins, use gluten-free flour. Look for a blend that works well in baking. You can also use almond flour or coconut flour. Just remember to adjust the liquid a bit. You might need less yogurt or butter. This helps keep the muffins moist. Enjoy the same great flavor without the gluten! To keep your blueberry cheesecake muffins fresh, store them in an airtight container. This protects them from air and moisture. Place a paper towel at the bottom of the container. This absorbs excess moisture and helps maintain texture. You can store them at room temperature for up to three days. If you want to keep them longer, refrigeration is a good option. Just remember, refrigeration can change the texture slightly. Freezing muffins is simple. First, let them cool completely. Wrap each muffin tightly in plastic wrap. Make sure no air gets in. Then, place the wrapped muffins in a freezer-safe bag. Label the bag with the date and type of muffin. They will stay fresh for about three months in the freezer. When you're ready to eat, just take out a muffin and let it thaw. To reheat your muffins, you have a few options. For the oven, preheat to 350°F (175°C). Place the muffin on a baking sheet for about 10 minutes. This warms them evenly. For a quicker option, use the microwave. Heat each muffin for about 15-20 seconds. Keep an eye on them to avoid overcooking. Enjoy your warm muffins with a cup of coffee or tea! To make blueberry muffins from scratch, gather your ingredients. You will need flour, sugar, baking powder, baking soda, salt, cream cheese, butter, an egg, vanilla extract, Greek yogurt, lemon juice, lemon zest, blueberries, and brown sugar. Start by mixing the dry ingredients in one bowl. In another bowl, beat the cream cheese and butter until fluffy. Add the egg and other wet ingredients to the cream cheese mix. Slowly combine the dry mix with the wet mix. Gently fold in the blueberries. Fill a muffin tin and bake at 350°F for 18-20 minutes. Yes, you can use frozen blueberries. They work well in muffins. Just remember not to thaw them before adding them to the batter. This keeps the muffins from turning purple. Frozen blueberries can give you a nice, juicy burst of flavor. You know the muffins are done when a toothpick comes out clean. Insert it into the center of a muffin. If it comes out without batter, they are ready. The tops should also look golden and slightly firm to the touch. Serve blueberry cheesecake muffins warm or at room temperature. They look great on a tiered muffin stand or a pretty platter. You can dust them with powdered sugar and add extra blueberries on the side. This makes them even more appealing and tasty for your guests. This post covered how to make blueberry cheesecake muffins from scratch. We discussed ingredients, tips for selecting fresh blueberries, and even ingredient substitutions. I shared step-by-step instructions for batter preparation, baking, and storage. You learned tricks for moist muffins and perfect cream cheese mixtures. Plus, I provided variations, such as vegan and gluten-free options. Remember, the best muffins come from fresh ingredients and practice. Enjoy baking, and share your delicious muffins with friends and family!

Blueberry Cheesecake Muffins

Delicious muffins with a creamy cheesecake filling and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup Greek yogurt
  • 1 cup fresh blueberries
  • 1 tablespoon lemon juice
  • 1 lemon Zest of 1 lemon
  • 2 tablespoons brown sugar (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick cooking spray.
  • In a medium bowl, mix together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • In a large mixing bowl, beat the softened cream cheese and butter until light and fluffy.
  • Add the egg, vanilla extract, Greek yogurt, lemon juice, and lemon zest to the cream cheese mixture. Beat on medium speed until smooth and well incorporated.
  • Gradually add the dry flour mixture to the wet ingredients. Mix until just combined; do not overmix.
  • Gently fold in the fresh blueberries until evenly distributed throughout the batter.
  • Evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Sprinkle brown sugar on top of each muffin for added sweetness and a slightly crunchy topping.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve these muffins in a tiered muffin stand or on a decorative platter. Dust with powdered sugar and serve with extra blueberries on the side for an appealing touch.
Keyword blueberry, cheesecake, muffins