Blueberry Cheesecake Muffins: A Breakfast Indulgence

Are you ready to elevate your breakfast game? These Blueberry Cheesecake Muffins are the perfect blend of creamy cheesecake filling and juicy blueberries, all nestled in a soft, fluffy muffin base. They’re surprisingly easy to make and are guaranteed to be a hit with family and friends. Get ready for a breakfast treat that feels like a decadent dessert! This recipe is perfect for weekend brunch, a special occasion, or even just a weekday morning when you need a little pick-me-up. They’re also freezer-friendly, so you can bake a batch and enjoy them whenever the craving strikes.

## Why You’ll Love These Muffins

* **Taste:** The combination of the tangy cheesecake filling and sweet blueberries is simply irresistible. The muffins are moist and tender, with a delightful crumb.
* **Texture:** The creamy cheesecake filling contrasts beautifully with the soft muffin base and the burst of juice from the blueberries.
* **Ease:** Despite looking impressive, these muffins are surprisingly simple to make. No special equipment is required!
* **Versatility:** You can easily customize these muffins by adding other berries, chocolate chips, or even a streusel topping.
* **Perfect for any occasion:** These muffins are great for breakfast, brunch, dessert, or even a midday snack.

## Ingredients You’ll Need

Before you start baking, gather all your ingredients. Here’s what you’ll need:

### For the Muffin Batter:

* **All-purpose flour:** 2 cups (250g). Use unbleached all-purpose flour for the best results. You can also substitute with gluten-free all-purpose flour blend for a gluten-free option.
* **Granulated sugar:** ¾ cup (150g). Adds sweetness and helps create a tender crumb. You can use brown sugar for a slightly different flavor profile.
* **Baking powder:** 2 teaspoons. This is the leavening agent that helps the muffins rise.
* **Salt:** ¼ teaspoon. Enhances the flavors of the other ingredients.
* **Milk:** ¾ cup (180ml). Adds moisture to the batter. You can use any kind of milk you prefer – whole milk, 2% milk, almond milk, soy milk, etc.
* **Vegetable oil:** ½ cup (120ml). Keeps the muffins moist and tender. You can substitute with melted coconut oil or canola oil.
* **Egg:** 1 large. Binds the ingredients together and adds richness.
* **Vanilla extract:** 1 teaspoon. Enhances the flavor of the muffins. Use pure vanilla extract for the best flavor.
* **Blueberries:** 1 ½ cups (180g). Fresh or frozen. If using frozen blueberries, do not thaw them before adding them to the batter. Gently fold them in, to avoid overmixing and bleeding color into the batter.

### For the Cheesecake Filling:

* **Cream cheese:** 8 ounces (225g), softened. Make sure the cream cheese is completely softened to avoid lumps in the filling. Full-fat cream cheese is recommended for the best flavor and texture.
* **Granulated sugar:** ¼ cup (50g). Adds sweetness to the filling.
* **Egg yolk:** 1 large. Adds richness and helps bind the filling together.
* **Vanilla extract:** ½ teaspoon. Enhances the flavor of the filling.

## Equipment You’ll Need

* **Muffin tin:** 12-cup muffin tin.
* **Muffin liners:** Paper or silicone muffin liners (optional, but recommended for easy cleanup).
* **Mixing bowls:** Two large mixing bowls and one medium mixing bowl.
* **Electric mixer:** Hand mixer or stand mixer.
* **Rubber spatula:** For folding in the blueberries.
* **Measuring cups and spoons**.
* **Ice cream scoop or large spoon:** for easy and equal distribution of batter

## Step-by-Step Instructions

Now, let’s get baking! Follow these simple steps to create delicious Blueberry Cheesecake Muffins:

**Step 1: Prepare the Muffin Batter**

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin well.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, combine the milk, vegetable oil, egg, and vanilla extract. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are okay.
5. Gently fold in the blueberries.

**Step 2: Make the Cheesecake Filling**

1. In a medium mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Use an electric mixer for best results.
2. Add the egg yolk and vanilla extract and beat until just combined. Do not overmix.

**Step 3: Assemble the Muffins**

1. Spoon about 2 tablespoons of muffin batter into each muffin liner.
2. Top each muffin with about 1 tablespoon of cheesecake filling.
3. Spoon another 1-2 tablespoons of muffin batter over the cheesecake filling, covering it as much as possible. Don’t worry if the filling isn’t completely covered.

**Step 4: Bake the Muffins**

1. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops of the muffins should be golden brown.
2. Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.

## Tips for Baking Perfect Blueberry Cheesecake Muffins

* **Don’t overmix the batter:** Overmixing can lead to tough muffins. Mix the wet and dry ingredients until just combined.
* **Use softened cream cheese:** Softened cream cheese is essential for a smooth and creamy filling. If you forget to take it out of the refrigerator ahead of time, you can microwave it for a few seconds at a time until softened.
* **Don’t overfill the muffin cups:** Fill the muffin cups about ¾ full to prevent them from overflowing.
* **Use fresh or frozen blueberries:** Both fresh and frozen blueberries work well in this recipe. If using frozen blueberries, do not thaw them before adding them to the batter.
* **Cool completely before serving:** These muffins taste best when they’re completely cooled. The cheesecake filling will set as they cool.
* **For a more even bake**: Rotate the muffin tin halfway through baking.

## Variations and Substitutions

* **Other berries:** Try using raspberries, strawberries, or blackberries instead of blueberries.
* **Chocolate chips:** Add ½ cup of chocolate chips to the muffin batter for a chocolatey twist.
* **Lemon zest:** Add 1 teaspoon of lemon zest to the muffin batter for a bright, citrusy flavor.
* **Streusel topping:** Top the muffins with a streusel topping before baking for added sweetness and texture.
* **Gluten-free:** Use a gluten-free all-purpose flour blend to make these muffins gluten-free.
* **Dairy-free:** Substitute the milk with almond milk or soy milk and use a dairy-free cream cheese alternative.
* **Brown sugar**: Substitute white sugar with light or dark brown sugar for a more caramel-like flavour.

## Serving Suggestions

* Enjoy these muffins warm or at room temperature.
* Serve them with a dollop of whipped cream or a scoop of vanilla ice cream.
* Pair them with a cup of coffee or tea for a perfect breakfast or brunch.
* Pack them in lunchboxes for a special treat.
* Bring them to a potluck or bake sale.

## Storage Instructions

* **Store at room temperature:** These muffins can be stored at room temperature in an airtight container for up to 2 days.
* **Store in the refrigerator:** For longer storage, store the muffins in the refrigerator in an airtight container for up to 5 days.
* **Freeze:** To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.

## Recipe Card

**Yields:** 12 muffins
**Prep time:** 20 minutes
**Cook time:** 25 minutes

**Ingredients:**

* **Muffin Batter:**
* 2 cups all-purpose flour
* ¾ cup granulated sugar
* 2 teaspoons baking powder
* ¼ teaspoon salt
* ¾ cup milk
* ½ cup vegetable oil
* 1 large egg
* 1 teaspoon vanilla extract
* 1 ½ cups blueberries (fresh or frozen)
* **Cheesecake Filling:**
* 8 ounces cream cheese, softened
* ¼ cup granulated sugar
* 1 large egg yolk
* ½ teaspoon vanilla extract

**Instructions:**

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin well.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, combine the milk, vegetable oil, egg, and vanilla extract. Whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are okay.
5. Gently fold in the blueberries.
6. In a medium mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
7. Add the egg yolk and vanilla extract and beat until just combined. Do not overmix.
8. Spoon about 2 tablespoons of muffin batter into each muffin liner.
9. Top each muffin with about 1 tablespoon of cheesecake filling.
10. Spoon another 1-2 tablespoons of muffin batter over the cheesecake filling, covering it as much as possible. Don’t worry if the filling isn’t completely covered.
11. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops of the muffins should be golden brown.
12. Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Blueberry Cheesecake Muffins!

## Nutrition Information (Per Muffin)

*Calories: Approximately 250-300
*Carbohydrates: 30-35g
*Protein: 4-5g
*Fat: 12-15g

*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

## Conclusion

These Blueberry Cheesecake Muffins are a delightful treat that’s perfect for any occasion. With their creamy cheesecake filling, juicy blueberries, and soft muffin base, they’re sure to become a new favorite. So, gather your ingredients, follow the steps, and get ready to enjoy a truly special breakfast indulgence!

Enjoy baking!