Blueberry Cheesecake Muffins
Indulge in the perfect fusion of dessert and breakfast with these irresistible Blueberry Cheesecake Muffins! Each bite offers a moist, fluffy muffin loaded with juicy blueberries, complemented by a decadent swirl of creamy cheesecake filling infused with zesty lemon. These bakery-style treats are easy to make, featuring a simple batter and a rich cream cheese mixture that comes together in no time. Perfect for brunch, dessert, or an on-the-go snack, these muffins boast a golden-brown exterior with a soft, luscious center. Bake a batch in just 37 minutes and watch them disappear as soon as they hit the table! Whether you're satisfying a sweet tooth or impressing guests, these blueberry cheesecake muffins are guaranteed to be a showstopper.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Milk
- 0.25 cups Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 8 ounces Cream cheese
- 0.25 cups Powdered sugar
- 1 large Egg yolk
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a medium bowl, combine the milk, vegetable oil, egg, and vanilla extract, whisking until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the fresh blueberries, reserving a few for topping if desired.
In a separate bowl, beat the cream cheese, powdered sugar, egg yolk, and lemon zest until smooth and creamy.
Fill each muffin cup with a spoonful of the muffin batter, about halfway full.
Add a small dollop (about 1 teaspoon) of the cream cheese mixture on top of the muffin batter in each cup.
Cover the cream cheese mixture with a little more muffin batter, filling the cups to about three-quarters full. Optionally, place a few reserved blueberries on top of each muffin.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious Blueberry Cheesecake Muffins!
Nutrition Facts
Calories |
3159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 39.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 412.0 g | 150% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 213.5 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 544 mg | 42% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1061 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
