Blueberry Cheesecake Muffins

I have to say, these are one of my favorite muffins ever. They were so simple to make and I love the texture. And the flavor! My whole family agreed these muffins were amazing. The cheesecake filling isn’t overwhelming- instead it adds a lovely moist richness that makes you want to…well, grab another muffin! I used Krusteaz Wild Blueberry Muffin Mix – you should be able to find it at your local grocery store. Here’s a tip about making muffins- don’t use a mixer of any sort. Just stir the ingredients up and don’t worry if every little morsel is well mixed in. The muffins rise higher when baked when you mix them by hand! Add the delicious crumb topping and you’ll love the bakery-look of these homemade muffins.

Blueberry Cheesecake Muffins


Prep Time: 15 min Total Time: 35 min Servings: 12



Cheese Swirl:

  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla

Streusel topping:

  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter, softened


  • Preheat oven to 400°F. Line cupcake pan with muffin liners.
  • For Muffins: In medium bowl, stir together muffin mix, water, oil and eggs until blended. Drain and rinse blueberries. Gently fold into batter. Spoon 2 tablespoons of batter into paper-lined or greased muffin pan. In a separate bowl, whisk cream cheese, 1/4 cup sugar and vanilla until smooth. Spoon 1 rounded teaspoon of cheesecake mixture onto the muffin batter. Top with another 2 tablespoons of muffin batter. Using a toothpick, gently swirl cheesecake and muffin batter together once in each muffin liner.
  • For Streusel Topping: In small bowl, stir together flour and 1/4 cup sugar. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle evenly over batter. Bake 20-24 minutes or until toothpick inserted into center is clean.