Best Blueberry Cheesecake Muffins Recipes

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, and baking soda together in a bowl; set aside.
• Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
• Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, 1/2 cup sugar and baking powder in large bowl.
• In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease 8-10 muffins tins (I always make mini muffins).
• In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
• In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
• Add to flour mixture.
• Carefully fold in the blueberries.
• Batter wil be soft and lumpy.
• Fill the muffin cups 2/3 full and bake 20 minutes.

BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Heat oven to 350ºF.
• Combine oats and milk in medium bowl. Let stand 10 min.
• Meanwhile, mix 6 oz. Neufchatel and 2 Tbsp. sugar until blended; set aside. Combine flour, baking powder and remaining sugar in large bowl. Add blueberries; mix lightly.
• Add egg and remaining Neufchatel to oat mixture; mix well. Add to flour mixture; stir just until blended.
• Spoon half the batter evenly into 12 paper-lined muffin cups; top with Neufchatel mixture, adding about 1 Tbsp. Neufchatel mixture to batter in center of each muffin cup. Cover with remaining batter.
• Bake 23 to 25 min. or until tops of muffins are lightly browned and centers are puffed. Cool 10 min. Remove muffins from pan to wire rack; cool completely.