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Blueberry muffins on a wire rack.

Blueberry Cheesecake Muffins

Cook Time: 18 minutes
15 minutes
Total Time: 45 minutes
Servings: 12 muffins
Calories: 281kcal
Author: Shinee
Blueberry cheesecake muffins with a moist yet fluffy texture, sky-high muffin tops, and plenty of fresh blueberries! Serve these irresistible muffins with brunch or as a quick on-the-go breakfast.
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Ingredients

For glaze:

  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon water
  • ¼ teaspoon ground nutmeg Note 1

For muffins:

  • 4 oz (110g) cream cheese softened
  • 1 cup (200g) granulated sugar divided
  • 1 tablespoon orange zest Note 2
  • 2 teaspoons baking powder
  • ¼ teaspoon table salt
  • 2 cups (250g) all-purpose flour plus 2 tablespoons for blueberries
  • ½ cup (115g) unsalted butter at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) milk at room temperature Note 3
  • 2 cups fresh blueberries washed and dried Note 4

Equipment

  • Stand mixer with paddle attachment
  • Muffin pan
  • Spatula
  • Measuring cups & spoons

Instructions

  • Preheat the oven to 400°F (200°C). Grease muffin pan, or line with paper liners.

To make the glaze:

  • Combine sugar, vanilla extract, water and ground nutmeg in a small bowl. Set aside.

To make the cheesecake filling:

  • Mix together cream cheese, 1/3 cup of sugar and orange zest with a rubber spatula in a medium bowl until smooth. Set aside.

To make the muffin batter:

  • Whisk together flour, baking powder and salt in a medium bowl. Set aside.
  • In a large mixing bowl with paddle attachment, beat butter and remaining 2/3 cup of sugar until fluffy, about 2 minutes.
  • Add the eggs and vanilla extract and beat for another 2 minutes, or until nice and fluffy. Scrape the sides of the bowl with a rubber spatula half way.
  • Add half of the flour mixture and mix until just combined.
  • Then stir in the milk, followed by the remaining flour mixture. Don’t overmix.
  • Set aside 1/4 cup of blueberries. Roll the remaining blueberries in 2 tablespoons of flour. This will prevent the blueberries from sinking.
  • Fold in floured blueberries into the batter.
  • Then gently swirl in cheesecake mixture into the batter.
  • Divide the batter into 12 muffin cups. The muffin cups will be pretty full, and that's totally ok!
  • Top with reserved blueberries.
  • Brush on the prepared glaze over each muffin.
  • Bake for 15-18 minutes, or until the inserted toothpick comes out clean.
  • Cool the muffins completely in the muffin pan before taking them out.

Notes

Note 1: I highly recommend grating a whole nutmeg for the best flavor. Once ground, nutmeg loses its potency quickly.
Note 2: Lemon zest works great too! 
Note 3: Use any kind of milk you like. Whole, skim, almond or soy milk, all works fine!
Note 4: For best results, use fresh blueberries. Frozen blueberries release a lot of water in the oven. 
Storing Tips:
- Wait until the blueberry orange muffins are completely cool before you store them. 
- Store the muffins in an airtight container in the refrigerator for up to 2 days. Serve at room temperature.
- For longer storage, freeze the blueberry muffins! Place the cooled muffins on a plate or small sheet pan, & transfer to the freezer. This prevents them from getting smooshed. Once the muffins are frozen, transfer to a large ziplock bag or container.
- For best results, use within 3 months of freezing. 

Nutrition

Servings: 1 muffin
Calories: 281kcal
Carbohydrates: 39g
Protein: 4g
Fat: 12g
Sugar: 22g
Sodium: 166mg