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These Blueberry Cheesecake Muffins make a delicious breakfast or easy dessert. Filled with tangy blueberries, a sweet cheesecake filling and topped with a buttery streusel, these muffins will quickly become everyone’s favorite treat!
Can you believe that it’s the last week of August? I know I say this all the time, but where did the summer go?
We’re now approaching Labor Day weekend (and my birthday!), and that signals the unofficial end of summer. Even though it’s still blazing hot here and will probably be for the next month or so, summer is coming to an end, at least in my mind.
I usually look forward to Labor Day weekend for a few reasons. My birthday usually falls on or right before this time, it’s a three-day weekend, and it usually means that the hubster and I have some fun things planned. I like to look at it as the perfect excuse to celebrate the end of summer and the beginning of the fall.
After all, fall is my favorite season, and I’m looking forward to all of the apples and pumpkins galore!
But, since it is the last unofficial weekend of summer, it’s also the perfect time to do some entertaining. You know, all of those parties and barbecues that happen.
And with that in mind, I decided to whip up a delicious dessert with the help of Krusteaz Wild Blueberry Muffin Mix. You all know how much I adore Krusteaz (remember this White Chocolate Raspberry Crumble, those Peanut Butter and Jelly Baked Pancakes, and these Baked Pumpkin Streusel Donuts?). Not only is it a brand that I know and trust, but you all seem to love it, too.
These Blueberry Cheesecake Muffins make a delicious breakfast or easy dessert. Filled with tangy blueberries, a sweet cheesecake filling and topped with a buttery streusel, these muffins will quickly become everyone’s favorite treat!
Ingredients for Blueberry Cheesecake Muffins
I made these blueberry muffins with streusel topping, because why not? Streusel topping makes everything better!
Here’s what you’ll need to make the blueberry cream cheese muffins:
- Light brown sugar
- Granulated sugar
- Cinnamon
- Unsalted butter
- All-purpose flour
- Cream cheese
- Vanilla bean paste (or extract)
- Krusteaz Wild muffin mix
- Vegetable Oil
- Egg
I don’t know what’s better, the creamy cheesecake filling, the sweet muffin batter, or that buttery, crumbly streusel on top. Let’s just call it even and make this the tastiest Blueberry Cheesecake Muffin ever. Sound good?
How to Make Blueberry Cheesecake Muffins
Like most of my recipes, these blueberry cream cheese muffins are a breeze to whip up. In less than an hour, these fluffy and delicious cuties will be ready to devour. And trust me, these are oh-so good!
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To prepare the streusel topping, add the brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
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To prepare the cheesecake filling, beat together cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy. Set aside.
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In a medium bowl, stir Krusteaz Wild muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.
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Spoon a small amount of batter into 12 muffin tins, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about 2/3 full.
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Sprinkle prepared streusel over the tops of each muffin tin.
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Bake until the moist blueberry muffins are golden brown.
I gave the hubster a few of these to take to his work and they received rave reviews! In fact, his co-workers are wanting more of these, and soon. Good things these babies are simple to make.
Do Cheesecake Muffins Have to Be Refrigerated?
Since these blueberry cheesecake muffins contain cream cheese, I’d recommend refrigerating them after they’ve cooled on the counter. They’ll last up to five days in an airtight container.
Can I Use Another Type of Muffin Mix?
That’s a great idea! Krusteaz has quite a few muffin mixes, so use any kind you’d like to make cheesecake muffins.
Tips for Making Cheesecake Muffins
- The streusel topping is technically optional, but it makes these blueberry cream cheese muffins even better!
- You’ll want to use brick-style cream cheese for the cheesecake filling, not the whipped kind in a tub.
- These muffins freeze and reheat beautifully. They’ll last up to three months in the freezer.
So if you’re looking for that decadent but easy sweet treat to serve at your Labor Day get-together, these Blueberry Cheesecake Muffins are calling your name!
Looking for more muffin recipes? I’ve got you covered!
You can find all of my muffin recipes here. Below are some of my favorites:
- Pumpkin Blueberry Muffins
- Banana Chocolate Chip Muffins
- Apple Cinnamon Muffins
- Healthier Honey Banana Muffins
- Bakery-Style Blueberry Muffins
Blueberry Cheesecake Muffins
Ingredients
Streusel Topping
- ½ cup packed light brown sugar
- 1 tablespoon white sugar
- 1½ teaspoons cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour
Cheesecake Filling
- 6 ounces cream cheese softened
- 3 tablespoons white sugar
- ½ teaspoon vanilla bean paste or vanilla extract
Muffin batter
- 1 package Krusteaz Wild Blueberry Muffin Mix
- ⅔ cup water
- ⅓ cup vegetable oil
- 2 eggs
Instructions
- Preheat oven to 400°F. Lightly spray a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.
- To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
- To prepare cheesecake filling, in a medium bowl, beat cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 1-2 minutes. Set aside.
- In a medium bowl, stir Krusteaz Wild muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.
- Spoon a small amount of batter into each muffin tin, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about 2/3 full.
- Sprinkle prepared streusel over the tops of each muffin tin.
- Bake 24-28 minutes, or until muffins are golden brown. Remove from oven and let cool for 10 minutes, then move to a wire rack to cool completely.
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