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Stack of blueberry cheesecake muffins on a white kitchen counter
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Blueberry Cheesecake Muffins

Soft Blueberry Cheesecake Muffins with juicy blueberries, a creamy cheesecake center, and a buttery streusel topping. An easy bakery-style treat for breakfast, brunch, or snacking.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 15 Muffins
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Muffins
  • ¼ cup 60 ml vegetable oil
  • 4 tablespoons 57 g unsalted butter, melted
  • 1 cup 200 g granulated sugar
  • 1 large egg
  • 1 large egg white
  • ½ cup 120 ml buttermilk
  • 1½ teaspoons vanilla extract
  • 1¾ cups 220 g all-purpose flour
  • 1 tablespoon cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups 210 g fresh or frozen blueberries
For the Cheesecake Filling
  • 8 oz 226 g block cream cheese, softened
  • ⅓ cup 67 g granulated sugar
  • ½ teaspoon vanilla extract
For the Streusel Topping
  • ¼ cup all-purpose flour
  • ¼ cup 50 g brown sugar
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter melted

Method
 

  1. Preheat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners and prepare extra liners for the remaining batter.
  2. Beat the cream cheese, sugar, and vanilla until smooth. Set aside.
  3. In a large bowl, whisk together the oil, melted butter, and sugar. Add the egg, egg white, buttermilk, and vanilla, then whisk until smooth.
  4. In another bowl, whisk together the flour, cornstarch, baking powder, and salt. Fold the dry ingredients into the wet ingredients just until combined.
  5. Toss the blueberries with a teaspoon of flour, then gently fold them into the batter.
  6. Mix the streusel ingredients together until crumbly.
  7. Fill each muffin liner one-third full with batter. Add about 1 teaspoon of cheesecake filling, cover with more batter until three-quarters full, then sprinkle with streusel.
  8. Bake for 5 minutes at 425°F (220°C). Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for 18–20 minutes, or until a toothpick inserted near the edge comes out clean.
  9. Cool the muffins in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Notes

For the best texture, use room-temperature cream cheese and avoid overmixing the batter. Toss the blueberries with a little flour to help prevent them from sinking, and use frozen blueberries straight from the freezer if needed. Store leftover muffins in the refrigerator for up to 5 days or freeze for up to 3 months.