My go-to muffin recipe (with built-in vegan substitutions) has everything that you want from a classic blueberry muffin, with the added bonus of cheesecake and streusel on top! The cream cheese adds a slightly tart, savory note that balances out the sweetness from the streusel and muffin batter. The inside is perfectly soft and moist, not dense like muffins can get. The perfect muffin to bake for purists and culinary adventurers alike! What’s not to love?!
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Preheat the oven to 375°F. Line a muffin tin/pan (I like to use silicone because the muffins are much easier to remove) with cupcake/muffin liners (or make your own with parchment paper).
Combine the dry ingredients in a large bowl.
In a small bowl, whisk together the egg, milk, and butter (or oil), adding a little butter at a time so the heat doesn’t cook the egg. Add the wet mixture to the dry mixture and mix to combine (I like to use a dough whisk for this, but a spatula will work just fine as well).
Fold in the blueberries.
In a medium-sized mixing bowl, add the ingredients for the cheesecake mixture. Mix together (I use a hand mixer) until well combined and softened.
Fill each muffin liner with batter until it’s not quite full. Drop a heaping teaspoon of the filling on the top, and swirl it around with a toothpick so it isn’t just a blob on top.
In a small mixing bowl, combine the streusel ingredients and press them together with your fingers until the ingredients are combined and the streusel has a formed, yet crumbly texture.
Top each muffin with a tablespoon or two of streusel.
Bake for 25 minutes, then cool for 10 minutes in the muffin pan.
After the 10 minutes of cooling, gently remove the muffins from the pan.
Serve warm or at room temperature. Store in an air-tight container at room temperature for 2 days or in the refrigerator for 5 days.
Blueberry Cheesecake Muffins
Equipment
- muffin tin/pan – I prefer silicone
- muffin liners
Ingredients
Muffins
- 1½ cup pastry flour (or use all-purpose flour if you prefer sturdier muffins)
- ½ cup sugar
- 1 pinch salt
- 2 tsp baking powder
- ⅓ cup unsalted butter (or vegetable oil), melted
- 1 egg (or 3 Tbsp aquafaba)
- 1 cup milk (or nut milk)
- 1 cup fresh blueberries
Cheesecake
- 8 oz cream cheese (or Tofutti) softened (leave it out at room temperature for about 30 minutes)
- ⅓ cup powdered sugar (i.e. confectioner's sugar)
- ¼ tsp vanilla extract
Streusel Topping
- ½ cup sugar
- ⅓ cup all-purpose flour
- 4 Tbsp unsalted butter (or earth balance)
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F. Line a muffin tin/pan (I like to use silicone because the muffins are much easier to remove) with cupcake/muffin liners (or make your own with parchment paper)
- Combine the dry ingredients in a large bowl.
- In a small bowl, whisk together the egg, milk, and butter (or oil), adding a little butter at a time so the heat doesn't cook the egg. Add the wet mixture to the dry mixture and mix to combine.
- Fold in the blueberries.
- In a medium-sized mixing bowl, add the ingredients for the cheesecake mixture. Mix together (I use a hand mixer) until well combined and softened.
- Fill each muffin liner with batter until it's not quite full. Drop a heaping teaspoon of filling on the top, and swirl it around with a toothpick so it isn't just a blob on top.
- In a small mixing bowl, combine the streusel ingredients and press them together with your fingers until the ingredients are combined and the streusel has a formed, yet crumbly texture.
- Top each muffin with a tablespoon or two of streusel.
- Bake for 25 minutes, then cool for 10 minutes in the muffin pan.
- After the 10 minutes of cooling, gently remove the muffins from the pan.
- Serve warm or at room temperature. Store in an air-tight container at room temperature for 2 days or in the refrigerator for 5 days.