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partially eaten muffins on a plate
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5 from 3 votes

Blueberry Cheesecake Muffins

Moist muffins are a sweet snack or way to kickstart your morning. One of my favorite blueberries recipe to make.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry cheesecake muffins, blueberry muffins, blueberry muffins with cream cheese
Servings: 24 muffins
Calories: 225kcal



  • 3 cups all-purpose flour, spooned and leveled (360g)
  • 4 tsp baking powder
  • ¼ 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)
  • ½ cup unsalted butter, melted (113g)
  • 2 ½ cups fresh blueberries (250g)


  • ½ cup all-purpose flour, spooned and leveled (60g)
  • ½ cup light brown sugar, packed (100g)
  • ½ tsp cinnamon
  • ¼ cup unsalted cold butter, cut into a few pieces (56g)


  • Preheat oven to 425°F (220°C). Line two 12 muffin pans with 24 muffin liners. Set aside. 
  • Muffins: In a small bowl, mix flour, baking powder, and salt until combined. Set aside.
  • 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.
  • Streusel: In a small bowl, add flour, sugar, cinnamon, and butter. Mix together with your fingers until you have a crumbly mixture.
  • Spoon batter into the prepared liners until ¾ 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.



*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.

Top tips
  • Make sure that the cream cheese is room temperature before incorporating it into the batter. 
  • Always use fresh ingredients like eggs and blueberries. 
  • Don't overmix the batter.
  • Keep a watch on the baking time, so you don't overbake them. 

Consider substituting the blueberries for:
  • 1 cup (175g) chocolate chips
  • 1 cup (100g) crushed Oreos
  • 2 ½ cups (250g) chopped strawberries

Consider substituting the streusel topping for cream cheese frosting.

You can make this recipe without eggs. Use ¼ cup of each ingredient per egg. Here are some ideas to consider:
  • ¼ cup (62.5g) applesauce
  • ¼ cup (75g) mashed bananas
  • ¼ cup (65g) yogurt

Additional flavors
Fold in any of the following ingredients to add even more flavor after the batter has been mixed. 
  • 1 cup (125g) nuts (any that you prefer is fine)
  • ½ teaspoon (1.15g) cinnamon


Calories: 225kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 72mg | Potassium: 167mg | Fiber: 1g | Sugar: 16g | Vitamin A: 355IU | Vitamin C: 1.5mg | Calcium: 76mg | Iron: 1.2mg