Blueberry Cheesecake Muffins
My go-to muffin recipe has everything that you want from a classic blueberry muffin, with the added bonus of a cheesecake with streusel on top! The cream cheese adds a tart, savory note that balances out the sweetness from the streusel and muffin bottom. The perfect muffin to satisfy purists and culinary adventurers alike! What's not to love?!
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.