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Blueberry Cheesecake Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry cheesecake muffins, blueberry muffins with cream cheese, how to make blueberry cheesecake muffins
Servings: 24 muffins
Calories: 225 kcal
Author: Sabine Venier
Blueberry Cheesecake Muffins
  • 3 cups all-purpose flour, spooned and leveled (360g)
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 8 oz cream cheese, room temperature (225g)
  • 1 cup light brown sugar, packed (200g)
  • 2 vanilla beans* or 2 tsp vanilla extract
  • 2 large eggs
  • 1 cup milk (240ml)
  • 1/2 cup unsalted butter, melted (113g)
  • 2 1/2 cups fresh blueberries (250g)
Cinnamon Streusel
  • 1/2 cup all-purpose flour, spooned and leveled (60g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1/2 tsp cinnamon
  • 1/4 cup unsalted cold butter, cut into a few pieces (56g)
  1. Preheat oven to 425°F (220°C). Line two 12 muffin pans with 24 muffin liners. Set aside. 

  2. Cupcakes: In a small bowl, mix flour, baking powder, and salt until combined. Set aside.

  3. In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment, beat together cream cheese, brown sugar, and vanilla* 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 just until no lumps remain. Gently fold in blueberries. Set aside.

  4. Streusel: In a small bowl, add flour, sugar, cinnamon, and butter. Mix together with your fingers until you have a crumbly mixture.

  5. Spoon batter into the prepared liners until 3/4 to almost full and sprinkle with the streusel evenly. Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 13-15 minutes or until a toothpick in the center comes out clean. Let cool to room temperature before serving. Store leftovers in an airtight container in the fridge for up to 3 days.

Recipe Video


*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.



Substitute Blueberries for: 

  • 1 cup (175g) chocolate chips
  • 1 cup (100g) crushed Oreos
  • 2 1/2 cups (250g) chopped strawberries

Substitute Struesal Crumble Topping For:

  • Cream cheese frosting


Add-In Additional Flavors If You Prefer

  • 1 cup (125g) nuts (any that you prefer is fine)
  • 1/2 teaspoon (1.15g) cinnamon



  • Make sure cream cheese is room temperature before incorporating into batter. 
  • Always use fresh ingredients like eggs and blueberries. 
  • Don't overmix the cream cheese muffin batter.
  • Keep a watch on the baking time so you don't overbake the blueberry cream cheese muffins. 
Nutrition Facts
Blueberry Cheesecake Muffins
Amount Per Serving
Calories 225 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 44mg15%
Sodium 72mg3%
Potassium 167mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
Vitamin A 355IU7%
Vitamin C 1.5mg2%
Calcium 76mg8%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.