Blueberry Cheesecake Muffins Recipe

Name: Blueberry Cheesecake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUMB TOPPING:; 1/2 cups Packed Light Brown Sugar; 1 Tablespoon White Sugar; 1-1/2 teaspoon Cinnamon; 1/4 cups Unsalted Butter, melted; 2/3 cups All-purpose Flour; FOR HE CHEESECAKE FILLING:; 6 ounces, weight Cream Cheese, Softened; 3 Tablespoons White Sugar; 1/2 teaspoons Vanilla Extract; FOR THE MUFFIN BATTER:; 1 package (17 Oz. Size) Krusteaz Wild Blueberry Muffin Mix; 2/3 cups Water; 1/3 cups Vegetable Oil; 2 Eggs

Servings: persons

FOR THE CRUMB TOPPING:
1/2 cups Packed Light Brown Sugar
1 Tablespoon White Sugar
1-1/2 teaspoon Cinnamon
1/4 cups Unsalted Butter, melted
2/3 cups All-purpose Flour
FOR HE CHEESECAKE FILLING:
6 ounces, weight Cream Cheese, Softened
3 Tablespoons White Sugar
1/2 teaspoons Vanilla Extract
FOR THE MUFFIN BATTER:
1 package (17 Oz. Size) Krusteaz Wild Blueberry Muffin Mix
2/3 cups Water
1/3 cups Vegetable Oil
2 Eggs

1
Preheat oven to 400u00b0F. Lightly spray a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.
2
To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
3
To prepare cheesecake filling, in a medium bowl, beat cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 1-2 minutes. Set aside.
4
In a medium bowl, stir muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.
5
Spoon a small amount of batter into each muffin tin, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about 2/3 full. Sprinkle prepared streusel over the tops of each muffin tin.
6
Bake 24-28 minutes, or until muffins are golden brown. Remove from oven and let cool for 10 minutes, then move to a wire rack to cool completely. Enjoy!

823

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CRUMB TOPPING:, 1/2 cups Packed Light Brown Sugar, 1 Tablespoon White Sugar, 1-1/2 teaspoon Cinnamon, and more.

Yes, Blueberry Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Cheesecake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions