There are mornings when only something sweet, cozy, and a little indulgent will do. Picture this: soft and moist muffins filled with fresh berries, layered with a swirl of creamy cheesecake, and finished with a buttery crumble topping that melts in your mouth. These are not just muffins. These are the Best Blueberry Cheesecake Muffins, a little pocket of comfort baked right in your own kitchen. They combine the homestyle appeal of blueberry muffins with the richness of cheesecake, and the result is a breakfast recipe you will want to make on repeat.
This recipe is perfect for anyone who loves blueberry cheesecake but wants it in a more portable, easy baking format. Each bite is soft yet rich, with a hint of tangy cream cheese balanced by bursts of fresh blueberries. The crumble topping adds just enough crunch to make them feel bakery-style, while the creamy cheesecake layer makes them taste like a special dessert disguised as breakfast.
If you have ever stood in line at a coffee shop and eyed those giant bakery muffins, you know how tempting they can be. With this recipe, you can recreate that same irresistible treat at home, with fresher flavors, budget-friendly ingredients, and the bonus of your whole house smelling like warm blueberry cheesecake muffins right out of the oven.
Why You Will Love These Best Blueberry Cheesecake Muffins
- Moist muffins every time thanks to cream cheese and sour cream in the batter.
- Blueberry cheesecake flavor in muffin form without needing to bake a full cheesecake.
- Fresh berries bring bursts of sweetness and a touch of tartness that balances the creamy cheesecake.
- Crumble topping makes them bakery-worthy and gives them an irresistible texture.
- Easy baking with simple ingredients you likely already have in your pantry.
- Perfect breakfast recipe that also doubles as a dessert or snack.
Ingredients for Blueberry Cheesecake Muffins
For the Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 1 ½ cups fresh berries (blueberries work best but you can mix in raspberries for variation)
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Crumble Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter, cubed
- ½ teaspoon cinnamon
Step by Step Instructions
Step 1: Prepare the Muffin Batter
Start by whisking together the flour, baking powder, baking soda, and salt in a medium bowl. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Stir in the sour cream and milk until smooth. Slowly fold in the dry ingredients, then gently add the fresh blueberries. Be careful not to overmix, so the muffins stay moist.
Step 2: Make the Cheesecake Filling
In a small bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. This is what gives the muffins their cheesecake surprise.
Step 3: Create the Crumble Topping
Mix flour, brown sugar, and cinnamon. Cut in the butter with a fork or your fingers until crumbly. This will bake into a golden topping.
Step 4: Assemble the Muffins
Line a muffin tin with paper liners. Fill each cup halfway with muffin batter, then add a spoonful of cheesecake filling, followed by another small scoop of batter. Top generously with crumble topping.
Step 5: Bake
Bake in a preheated oven at 350°F (175°C) for 22–25 minutes, or until a toothpick inserted in the muffin part comes out clean. Let cool slightly before serving, though they are best enjoyed warm.
Baking Tips for Moist Muffins
- Use room temperature ingredients like butter and cream cheese for smooth mixing.
- Do not overmix the batter or the muffins will become dense. Stir just until combined.
- Toss blueberries in flour before folding them in. This keeps them from sinking to the bottom.
- Generously add the crumble topping to give them that bakery-style look and crunch.
- Check doneness carefully by testing the muffin portion, not the cheesecake filling.
Serving Suggestions
- Breakfast treat with a hot cup of coffee or tea.
- Brunch spread centerpiece next to fresh fruit and scrambled eggs.
- Dessert option served warm with a drizzle of vanilla glaze.
- Snack box addition for a sweet afternoon pick-me-up.
Variations to Try
- Strawberry cheesecake muffins by swapping blueberries with diced strawberries.
- Chocolate chip version where you fold mini chocolate chips into the muffin batter.
- Cinnamon swirl by mixing a little cinnamon sugar into the cream cheese filling.
- Gluten free with a one-to-one gluten free flour blend.
Storage and Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them in a freezer bag for up to 2 months. To reheat, warm in the microwave for 15–20 seconds or in the oven at 300°F for about 5 minutes. This brings back the fresh-from-the-oven texture.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, just add them directly from the freezer. Do not thaw or they may bleed into the batter.
Do I need to use sour cream?
Sour cream helps keep muffins moist. You can substitute with Greek yogurt for a lighter version.
Can I make these ahead?
Absolutely. They store well and can be baked the night before for an easy breakfast recipe.
Do I need to soften cream cheese?
Yes, softening cream cheese makes it blend smoothly with sugar and egg yolk, preventing lumps.
Nutritional Information (Per Muffin Approximate)
- Calories: 280
- Fat: 14g
- Carbohydrates: 32g
- Protein: 5g
A Cozy Note from Emma
Every time I bake these blueberry cheesecake muffins, I am reminded of my grandmother’s kitchen. She loved combining simple recipes with just a touch of something special, and that is what these muffins are. Moist muffins filled with creamy cheesecake and fresh berries are the kind of treat that makes ordinary mornings feel like a celebration.
Bake them for your family, bring them to a brunch, or just keep them on your counter for a sweet afternoon pick-me-up. They are truly the best blueberry cheesecake muffins, and I cannot wait for you to try them. If you love this recipe, you will also enjoy my [Blueberry Lemon Cake Recipe] for another cozy, fruit-filled favorite.
And if you share these muffins on Pinterest, don’t forget to follow me there for more cozy, quick, and nostalgic recipes.
Best Blueberry Cheesecake Muffins
Equipment
- Muffin Tin
- Mixing Bowls
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/2 cups fresh blueberries
For the Cheesecake Filling
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter cold, cubed
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, sour cream, and milk until smooth.
- Slowly fold in dry ingredients until just combined, then gently fold in blueberries.
- In a small bowl, mix cheesecake filling ingredients until smooth: cream cheese, sugar, egg yolk, and vanilla.
- Make crumble topping by combining flour, brown sugar, and cinnamon. Cut in butter until crumbly.
- Spoon muffin batter into liners halfway. Add a spoonful of cheesecake filling, then more batter. Top with crumble topping.
- Bake for 22–25 minutes until muffins are golden and a toothpick inserted in the muffin portion comes out clean.