Muffins are great. Muffins with a secret cheesecake core? Unforgettable.
These Blueberry Cheesecake Muffins are soft, buttery, and packed with juicy blueberries. But the real magic is the creamy, tangy cheesecake filling hiding inside. Topped with crunchy streusel and a drizzle of glaze. One bowl. No mixer required. Let’s bake.
Step-by-Step Instructions
Prep & Preheat
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Make the Streusel
Mix flour and brown sugar. Cut in cold butter with a fork until crumbly. Set aside.
Make Cheesecake Filling
Beat cream cheese, sugar, and vanilla until smooth. Set aside.
Make Muffin Batter
Whisk flour, sugar, baking powder, and salt in a large bowl.
In another bowl, whisk egg, milk, oil, and vanilla.
Combine wet and dry ingredients until just mixed. Fold in blueberries gently.
Assemble the Muffins
Fill each liner halfway with batter.
Add a small scoop of cheesecake filling (about 1 teaspoon) in the center.
Top with remaining batter until liners are ¾ full.
Sprinkle streusel generously over each muffin.
Bake & Cool
Bake for 18–20 minutes, until a toothpick comes out clean (except for the gooey center).
Cool in the pan for 5 minutes, then transfer to a wire rack.
Summary
Prep Time: 15 minutes | Bake Time: 20 minutes | Total Time: 35 minutes
Yield: 12 muffins | Difficulty: Easy
Storage Notes
Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 6 days (bring to room temp before eating). Freeze without glaze for up to 3 months.
