Blueberry Cheesecake Streusel Muffins

A soft and moist bakery style muffin bursting with fresh blueberries.  The surprise cheesecake center is the perfect addition to these amazing muffins!

blueberrycheesecakestreuselmuffins

It is spring break for us.   As soon as my boys woke up, an hour later they said they were bored.   So I have been having to get pretty creative with the activities that we have been doing.   Luckily the weather has been nice and we have been enjoying most of our time outside.  We love to take walks around our neighborhood.  It is so beautiful right now that spring is in bloom.

One thing I forget with my boys being home is how much they eat.  Especially my 11 year old!  I have been trying to make something fun for breakfast each morning that they have been home.  So I made these amazing muffins yesterday.  They were the talk of breakfast!

Ok but seriously.  They were the bomb.

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Let me break these muffins down for you.  You start with a soft and moist bakery style muffin.  Followed by a cinnamon streusel center and topped with more cinnamon streusel.   The muffin is bursting with fresh blueberries.  But lets not forget about my favorite part.  The cheesecake center.  Pure heaven.  A muffin doesn’t get any better than this!  You are going to love them!

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5.0 from 1 reviews
Blueberry Cheesecake Streusel Muffins
 
Prep time
Cook time
Total time
 
A soft and moist bakery style muffin bursting with fresh blueberries. The surprise cheesecake center is the perfect addition to these amazing muffins!
Author:
Serves: 14
Ingredients
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 egg
  • ¼ cup canola oil
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • Cream Cheese Filling:
  • 4 ounces cream cheese
  • ⅓ cup granulated sugar
  • 2 tbsp beaten egg
  • 1 tsp vanilla extract
  • Cinnamon Streusel:
  • ¼ cup all purpose flour
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 3 tbsp butter
Instructions
  1. Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.
  2. In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the milk, oil, egg and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy. Fold in the fresh blueberries.
  3. For the cheesecake layer: beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
  4. For the topping: mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
  5. Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Then add about ½ tablespoon of the cheesecake mixture. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. And lastly sprinkle with more cinnamon streusel.
  6. Bake for 20-25 minutes or until toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.

Recipe inspired by my Strawberry Cheesecake Streusel Muffins

Alyssa

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. SO YUMMY!! 🙂 These muffins really ARE the bomb!! Already craving them..can’t wait to whip up a batch!

  2. Lori Palmyra says:

    I have been negligent in writing to you that I have LOVED, LOVED, LOVED every one of your recipes!! My whole family has been enjoying them so much! Every morning we sit around the dining room table and I serve one or more of your delicious recipes with a few lights and candlelight. Because of my husband’s work schedule we don’t always get to have a meal together so breakfast every morning is our thing. We do have lunches and sometimes dinner but I go all out on breakfast. After we eat we have our devotional right at the table (BoM each reading 2 verses of the chapter) and we are also reading a book series so we read a chapter in that as well. Thank you Allysa for all you do and for the incredible recipes you share! I just wanted you to know that you play an important part of our breakfast and other meals.

  3. Lori Martin says:

    I made these muffins this morning and was so excited for the cheesecake middle and that didn’t happen and I followed the recipe. The cheesecake filling was thin and did not have a filling after being baked. What is the problem? Help, I would love to have these with the filling.

  4. Hi, if I use frozen blueberries, do I need to thaw them first? 🙂

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