Fresh-baked Blueberry Cheesecake Muffins sitting on a stone counter.

Blueberry Cheesecake Muffins

Prep time: 15 mins
Total time: 35 mins
Servings: 12

Ingredients

  • MUFFINS
  • 1 package Krusteaz® Wild Blueberry Muffin Mix
  • ½ cup Water
  • ⅓ cup Vegetable oil
  • 3 Eggs
  • 1 cup Blueberries
  • CHEESE SWIRL
  • 4 oz Cream Cheese, softened
  • ¼ cup Granulated sugar
  • 1 tsp Vanilla
  • STREUSEL TOPPING
  • ¼ cup All-purpose flour
  • ¼ cup Granulated sugar
  • 3 tbsp Butter, softened

Directions

STEP 1

Preheat oven to 400°F. Line cupcake pan with muffin liners.

STEP 2

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.

STEP 3

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.