Best 5 Breakfast Blueberry Cheesecake Muffins Recipes

BLUEBERRY CHEESECAKE STREUSEL MUFFINS

Steps:

• 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.
• Beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
• 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.

DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, 1/2 cup sugar and baking powder in large bowl.
• In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

BEST HOMEMADE BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 350 degrees and grease a 12-cup muffin pan with non-stick cooking spray or line with muffin cups. Set aside.
• Next, prepare your graham cracker streusel topping by placing 3 graham cracker sheets in a Ziploc bag, seal, and crush into crumbs with hands or a rolling pin. I like leaving a couple larger crumbs for more texture and crunch.
• In a small microwave-safe bowl, melt butter. Once melted, add in graham cracker crumbs, flour, brown sugar, and stir until well combined. Set aside.
• Next, prepare cheesecake filling by combining the softened cream cheese, sugar, and lemon juice in a bowl and mixing until nice and creamy. Set aside.
• Prepare your blueberry muffin batter by combining the oil, egg, milk, and vanilla together in a large mixing bowl. Whisk until well combined. Next add in the sugar and stir until fully combined.
• Lastly, add in the flour 1/2 cup at a time and gently stir your batter being careful to not over mix it. You want to stir until JUST combined. The batter will be thick and it's okay if there is still some flour showing. Gently fold in the blueberries, being careful to not squish them.
• Using this small cookie scoop, fill each muffin cup with about 1 tablespoon of batter. You want the bottom of the muffin cup to be covered.
• Next, add a few blueberries on top of the batter and place one teaspoon of the cheesecake filling to the center of each muffin cup. Carefully smooth down the top of the cheesecake batter with a spoon.
• Lastly, sprinkle each muffin cup with as much of the graham cracker streusel as desired.
• Bake blueberry cheesecake muffins in preheated oven for 18-20 minutes, or until muffins are a golden brown and a toothpick comes out clean.
• Let cool in the muffin pan for 10 minutes, before transferring to a wire cooling rack until ready to eat.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

BREAKFAST BLUEBERRY MUFFINS

Steps:

• In a bowl, combine the first six ingredients. Combine the egg, milk, oil and vanilla; add to the dry ingredients just until moistened. Gently fold in blueberries. , Fill greased or paper-line muffin cups two-thirds full. Bake at 375° for 25-27 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.