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Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins Recipe

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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Calories: 258
Ingredients Method Notes

Ingredients
  

  • 4 oz cream cheese, softened
  • 2 1/4 tbsp granulated sugar (divided: 2 tbsp for filling, 3/4 cup for batter)
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract (divided: 1/2 tsp for filling, 1 tsp for batter)
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 1/2 cups fresh blueberries
  • 2 tbsp turbinado or coarse sugar, for sprinkling

Method
 

  1. Beat cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla until smooth. Mix in egg yolk; set filling aside.
  2. Preheat oven to 375°F (190°C). Whisk flour, 3/4 cup sugar, baking powder, and salt.
  3. In another bowl, whisk melted butter, eggs, milk, and 1 tsp vanilla. Pour into dry ingredients; fold just until combined, then gently fold in blueberries.
  4. Divide batter among 12 lined muffin cups, filling almost to the top. Dollop 1 tsp filling onto the center of each. Sprinkle with coarse sugar.
  5. Bake 20–22 minutes until golden. Cool in pan 5 minutes, then transfer to a wire rack.

Notes

Fresh blueberries give the cleanest berry bursts, but frozen work too, do not thaw and toss them with a tablespoon of flour first. If the filling starts to melt in a warm kitchen, chill it briefly before adding to the batter.