Blueberry Cheesecake Muffins

Indulge in the perfect fusion of dessert and breakfast with these irresistible Blueberry Cheesecake Muffins! Each bite offers a moist, fluffy muffin loaded with juicy blueberries, complemented by a decadent swirl of creamy cheesecake filling infused with zesty lemon. These bakery-style treats are easy to make, featuring a simple batter and a rich cream cheese mixture that comes together in no time. Perfect for brunch, dessert, or an on-the-go snack, these muffins boast a golden-brown exterior with a soft, luscious center. Bake a batch in just 37 minutes and watch them disappear as soon as they hit the table! Whether you're satisfying a sweet tooth or impressing guests, these blueberry cheesecake muffins are guaranteed to be a showstopper.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.75 cups Granulated sugar
• 2 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.75 cups Milk
• 0.25 cups Vegetable oil
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 cup Fresh blueberries
• 8 ounces Cream cheese
• 0.25 cups Powdered sugar
• 1 large Egg yolk
• 1 teaspoon Lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

Step 3

In a medium bowl, combine the milk, vegetable oil, egg, and vanilla extract, whisking until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Step 5

Fold in the fresh blueberries, reserving a few for topping if desired.

Step 6

In a separate bowl, beat the cream cheese, powdered sugar, egg yolk, and lemon zest until smooth and creamy.

Step 7

Fill each muffin cup with a spoonful of the muffin batter, about halfway full.

Step 8

Add a small dollop (about 1 teaspoon) of the cream cheese mixture on top of the muffin batter in each cup.

Step 9

Cover the cream cheese mixture with a little more muffin batter, filling the cups to about three-quarters full. Optionally, place a few reserved blueberries on top of each muffin.

Step 10

Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the muffin part (not the cream cheese center) comes out clean.

Step 11

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 12

Serve warm or at room temperature. Enjoy your delicious Blueberry Cheesecake Muffins!

Nutrition Facts

Serving size	1123.7 grams (1123.7g)

Amount per serving	% Daily Value*
Calories	3159

Total Fat 149.30g	191%
Saturated Fat 59.70g	299%
Polyunsaturated Fat 39.00g
Cholesterol 650mg	217%
Sodium 2395mg	104%
Total Carbohydrate 412.00g	150%
Dietary Fiber 10.50g	38%
Total Sugars 213.50g
Protein 55.20g	110%

Vitamin D 153IU	763%
Calcium 544mg	42%
Iron 13mg	73%
Potassium 1061mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 6.9%

Carbs: 51.3%