These muffins are the perfect treat alongside your coffee or as dessert at the end of the night, and I highly recommend them. With lots of fresh blueberries throughout, plus a layer of cheesecake filling and blueberry jam, they’re something special!
If you can get your hands on some petal cupcake liners, this is the perfect recipe for them since you’ll end up with very tall muffins, but you can also make this with normal liners and a well-greased pan. It’s a simple recipe- let’s get to it!
How to Make Blueberry Cheesecake Muffins
We’re starting with a simple muffin batter- it’s got sour cream and buttermilk to help keep the resulting muffins soft and fluffy. The key with muffin batter is to avoid overmixing it, and I recommend mixing it entirely by hand. Similar to pancake batter, you want to mix everything together until just combined, and it’s ok if there’s a few lumps.
I like to add in the blueberries before the flour has fully been mixed through so the berries get lightly coated in flour. This helps prevent the blueberries from sinking to the bottom as they bake. Finally, the batter needs to rest for 30 minutes before baking, so you can make the cheesecake filling while you wait.
The cheesecake filling is simple to whisk together, but you need to be sure your cream cheese is completely at room temperature or you’ll end up with lumps.
This recipe makes 12 muffins, and they will be very full in your muffin before baking. You want to start by scooping about half the batter into the muffin tins evenly, and spreading it with the back of spoon so the batter completely covers the bottom of the tins. Then, scoop in a dollop of the cheesecake mixture, topping it with a dollop of blueberry jam. Then scoop the remaining batter on top of each muffin.
Generously sprinkle the tops with coarse sugar, and then it’s off the oven to bake until the muffins are puffed and a toothpick comes out mostly clean. They should be light golden brown on top.
Let the muffins cool completely before enjoying these babies with any and everything!
Tips & Tricks for Blueberry Cheesecake Muffins
Here are all my tips and tricks for some seriously amazing Blueberry Cheesecake Muffins- you’ll love these ones!
- Mix the batter by hand to avoid over mixing. The batter should be folded together until just combined, and lumps may still remain but that’s ok!
- Add in the blueberries before the flour is fully mixed in, coating the blueberries lightly in flour. This helps prevent them from sinking when they bake.
- Be sure to rest the batter before portioning it out and baking. This allows some extra time for the baking powder to activate, and it results in tall, puffed up muffins after baking that will remind you of bakery-style muffins.
- The muffins will be very full before baking, but that’s ok! They should be very full, and you should get 12 muffins from this recipe.
- Do I have to put the sugar on top? The sugar creates a lightly crisp top that I really love, but you can skip it if you want!
- How do I know when the muffins are finished baking? They should be lightly golden brown on top, and a toothpick inserted into the center of a muffin should come out with just a few crumbs clinging to it.
- I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Enjoy!
Blueberry Cheesecake Muffins
Ingredients
For the muffin batter:
- 2 1/2 cups flour
- 2/3 cup sugar plus more for sprinkling on top
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup buttermilk
- 1 tsp vanilla
- 1/2 cup melted butter
- 1/4 cup sour cream
- 2 eggs
- 1 pint fresh blueberries
For the cheesecake filling:
- 8 oz cream cheese at room temperature
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 egg yolk
- 1/4 cup blueberry jam
- 3 tbs. coarse sugar
Instructions
For the muffin batter:
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In a medium bowl, stir together the flour, sugar, baking powder, and salt. In a small bowl, stir together the buttermilk, vanilla extract, melted butter, sour cream, and the eggs. Pour the wet ingredients into the dry.
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Stir together for just a couple of turns. While there are still pockets of dry flour in the mixture, toss in your blueberries. Continue to stir together until no dry pockets remain, but do not over-mix.
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Cover your bowl and let the batter rest on your counter for 30 minutes. This will help everything come together before baking, and it also helps to ensure you get high-domed muffins.
For the filling:
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In a small bowl, whisk together the cream cheese, sugar, vanilla extract, and egg yolk until you have a smooth mixture.
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Preheat your oven to 425 degrees. Spray your baking pan with baking spray- you want the spray to coat the top of the pan mostly to prevent overhang from sticking. Line with paper cups.
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Once your batter has rested for a full 30 minutes, scoop about half of the batter evenly into your prepared pan, and spread the batter to completely cover the bottom of the muffin tin cups. Add a dollop of the cheesecake filling, topped with a dollop of the blueberry jam to each cup. Then top each muffin tin cup with the remaining batter, spreading evenly.
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The muffin cups should be very full here, with the batter coming up almost the top of the cups. Generously sprinkle the tops with the coarse sugar.
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Bake for 22-26 minutes, or until the muffins are puffed, lightly golden brown, and a toothpick comes out with just a few crumbs on it. Once removed from the oven, use a butter knife to ensure that any overhanging parts don’t stick to the pan. Cool the muffins completely in the pan, and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Great Recipe. Everyone loved them