Blueberry Cheesecake Streusel Muffins
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By Alyssa Rivers
on Apr 20, 2022 |
These blueberry cheesecake streusel muffins are soft, moist bakery-style muffins bursting with fresh blueberries. The surprise cheesecake center is the perfect addition to this fantastic recipe!
I love muffins for breakfast! They come in so many flavors that choosing which one to bake is the most challenging part! A few of my very favorite tried, and true recipes are these donut muffins, these lemon poppyseed muffins, or these amazing Denver omelet breakfast muffins!
Blueberry Cheesecake Streusel Muffins
It is spring break for us. One thing I forget with my boys being home is how much they eat. I have been trying to make something fun for breakfast each morning that they have been home. So I made these fantastic muffins yesterday. My strawberry cheesecake streusel muffins inspired them and I decided to change things up and use some blueberries instead! They were the talk of breakfast! Everyone LOVED them and could not stop talking about them!
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 let’s 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!
Ingredients in Blueberry Cheesecake Streusel Muffins
These ingredients are three parts: the muffin, the cheesecake filling, and the streusel. The batter for each of them is almost as delicious as the muffins themselves, so don’t eat it all before you can bake them! Check out the recipe card at the bottom of the post for exact measurements.
Muffin
- Flour: I used all purpose flour to make these muffins.
- Granulated Sugar: This will sweeten up the muffins just a tiny bit.
- Baking Powder: In order to get your muffins to rise and be soft, you need to use baking powder.
- Salt: The salt will enhance all of the flavors in the muffins.
- Egg: I like to use large eggs whenever I am cooking or baking.
- Canola Oil: The canola oil will make the muffins nice and moist.
- Milk: I use whole milk in this recipe!
- Vanilla Extract: Add in a tiny bit of vanilla flavor with some extract.
- Blueberries: I like to use fresh blueberries but you can use frozen blueberries as long as they have been thawed beforehand!
Cream Cheese Filling
- Cream Cheese: This is the base of the filling that is tangy and creamy.
- Granulated Sugar: I like to add in some sugar to balance out the cream cheese.
- Egg: Beat your egg up and measure out two tablsepoons of the egg for the filling mixture.
- Vanilla Extract: You can never go wrong by adding in a dash of vanilla!
Cinnamon Streusel
- Flour: All purpose flour works great in these muffins!
- Brown Sugar: This adds a delicous and sweet depth to the muffins.
- Cinnamon: You must have cinnamn whenever making streusel!
- Butter: This will keep it moist and help everything bind together.
How to Make Blueberry Cheesecake Streusel Muffins
These muffins are quick and easy, but that doesn’t mean that they can’t taste absolutely delicious! Try these out, and you will never wonder what to make for breakfast again!
For the Muffins
- Preheat and Prep: Preheat oven to 400 degrees and line a 12 cup muffin tin with cupcake liners. If you don’t use cupcake liners, make sure to grease the pan so they will come out easily.
- Mix: 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, vanilla and sugar. Whisk the dry ingredients in the wet ingredients gently but do not overmix. The batter should be slightly lumpy. Then, fold in the fresh blueberries.
For the Cheesecake Layer:
- Combine: Beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
For the Topping
- Mix Dry Ingredients: Mix together the flour, sugar, and cinnamon. Then, with a fork blend in the butter until it looks like coarse sand.
- Combine and Sprinkle: Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner in the muffin cups. Then add about 1/2 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.
- Bake: 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.
Do I Need Fresh or Frozen Blueberries?
You can use fresh or frozen blueberries in these muffins. If you use frozen, make sure that they are thawed so that you don’t introduce too much extra water into the batter. Don’t use blueberry jam as it is not the right consistency for this recipe.
How to Store Leftover Blueberry Cheesecake Streusel Muffins
Double up this recipe to eat these all week for breakfast! Once your muffins have cooled then store them in an airtight container in your fridge and they will last for 4-5 days!
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For the Muffins
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.
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, vanilla 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.
For the Cheesecake Layer:
For the Topping
Mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Then add about 1/2 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.
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.
Originally Posted on April 1, 2015
Updated on April 20, 2022
Calories: 246kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 144mgPotassium: 139mgFiber: 1gSugar: 18gVitamin A: 246IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.