These Blueberry Cheesecake Muffins are the fluffiest, moistest, and most delicious muffins in the world. Topped with cinnamon streusel and loaded with blueberries. 20 muffins – 35 minutes. Super easy to make.
We are in the middle of the blueberry season, and I love it. I’m a sucker for blueberries. Blueberries and strawberries are my most favorite berries.
Blueberries are delicious fresh out of the fridge as well warm, soft, and baked in a pie. They fit perfectly to yogurt as well as chocolate. Or blueberry lemonade!! They are a perfect fit to everything with lemon.
Today we don’t bring blueberries and lemon together. We do something better than this.
You love blueberry cheesecake, right? Well, who doesn’t? Blueberry cheesecake is beyond delicious. But Blueberry Cheesecake Muffins? Next level!
There are literally 1000 things that I love about these Blueberry Cheesecake Muffins. But let’s start with the fact that they are a combination of 3 things which are totally delicious.
Lots of Blueberries + a high amount of cream cheese + a fluffy vanilla muffin! Doesn’t that sound like straight outta heaven?
What’s about this Blueberry Cheesecake Muffins?
- They are beyond delicious.
- You need just 1 bowl.
- Ready to bake after 10 minutes preparation time.
Because of the skin, you can use blueberries not just for berry galettes or pies but also for muffins like these Blueberry Cheesecake Muffins without making the muffins mushy or soggy.
Blueberries are extremely versatile and so dang delicious.
These Blueberry Cheesecake Muffins have a strong cheesecake flavor. 8 oz of cream cheese turns the muffins into moist, soft, and flavorful pieces of heaven.
The light saltiness of the cream cheese harmonizes perfectly with the blueberries. It makes the muffins not so sweet and very addictive.
Muffins are perfect for dessert and breakfast.
The main difference between muffins and cupcakes is that cupcakes have a frosting on top and muffins are usually packed with fruits or nuts.
Finding a good muffins recipe is crucial. The batter needs to be thick enough to prevent the blueberries from sinking to the bottom. But also smooth enough that they turn out light, soft, and not too dense.
These Blueberry Cheesecake Muffins are light and airy
Speaking of a good muffins recipe… Let me come to the point. THIS is the best muffins recipe I’ve ever had. The texture is soft, light, and moist. I can say that this is my favorite muffins recipe here on my blog.
A strong cream cheese flavor is present, so the name Blueberry Cheesecake Muffins is well deserved.
If you are not in the mood for blueberries, then stuff these muffins with everything you love. I’m sure that there are endless delicious alternatives like crushed Oreo’s or chocolate chips.
I added 2 vanilla beans to the muffins batter. You can substitute these 2 vanilla beans with 2 tsp pure vanilla extract. Using real bourbon vanilla beans is just my personal preference.
20 Blueberry Cheesecake Muffins
Ok. 15 minutes of active preparation time leads into 20 delicious Blueberry Cheesecake Muffins. I don’t think that we need to do the math here. It’s quite obvious that these few minutes are well spent.
I didn’t mention that these Blueberry Cheesecake Muffins are topped with beyond delicious cinnamon streusel, did I?
The streusel is made of flour, brown sugar, butter, and cinnamon. The cinnamon harmonizes perfectly with the blueberries and cream cheese.
You can make these muffins also without streusel if you are not in the mood for cinnamon. You could top them with cream cheese frosting after baking instead.
Should I tell you how I love these Blueberry Cheesecake Muffins the most? When they are still warm with a big spoon of Nutella on top.
Cinnamon and Nutella is a heavenly combo. Think of churro.
These Blueberry Cheesecake Muffins are
- a heavenly combination of blueberries + cheesecake + muffins
- topped with delicious cinnamon streusel
- extremely easy to make
- prepared in just 15 minutes
- the best muffins recipe in the world
- soft, moist, and light
- beyond delicious!!
If you try this Blueberry Cheesecake Muffins recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Soft and Moist Chocolate Banana Muffins, Super Soft White Chocolate Muffins, Best Double Chocolate Muffins, White Chocolate Cupcakes with White Chocolate Frosting, or click here to see all recipes.
These Blueberry Cheesecake Muffins are the fluffiest, moistest, and most delicious muffins in the world. Topped with cinnamon streusel and loaded with blueberries. 20 muffins - 35 minutes. Super easy to make.
- 3 cups all-purpose flour (360g)
- 4 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese (225g)
- 1 cup brown sugar (200g)
- 2 vanilla beans
- 2 large eggs
- 1 cup whole milk (240ml)
- 1/2 cup butter, melted (113g)
- 2 1/2 cups fresh blueberries (250g)
- 1/2 cup all-purpose flour (60g)
- 1/2 cup brown sugar (100g)
- 1/2 tsp cinnamon
- 1/4 cup butter, softened (56g)
Preheat oven to 400°F (200°C). Line two muffin pans with 20 cupcake liners and set aside.
In a small bowl, mix flour, baking powder, and salt until combined. Set aside.
In a large mixing bowl, beat together cream cheese, brown sugar, and vanilla* with a handheld or stand mixer fitted with a paddle attachment on medium speed until creamy for about 2 minutes. Add eggs, milk, and butter and mix until smooth and evenly combined. Add dry ingredients to wet ingredients and whisk slowly until no lumps remain. Gently fold in blueberries. Set aside.
Make the streusel: In a small bowl, add flour, sugar, cinnamon, and butter. Mix together with your fingers until you have a crumbly mixture.
Pour batter into the prepared cupcake liners and sprinkle with the streusel evenly. Bake for about 18-22 minutes until lightly browned and a toothpick centered in the middle comes out clean. Let cool to room temperature. Store leftovers in an airtight container in the fridge for up to 2 days.
OPTIONAL: You can sprinkle the muffins with brown sugar and cinnamon or streusel before baking or can spread Cream Cheese Frosting on top of baked muffins.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.