Blueberry cheese muffins This scrumptious blueberry cheesecake muffins recipe is packed full of plump, juicy blueberries. You will love these cream cheese muffins because they are so flavorful and easy to make. I am going to give you step-by-step instructions along with photos and a video on how to make your own blueberry muffins.

Ingredients of Blueberry cheese muffins

  1. It's 4 ounces (114 g) of cream cheese, softened.
  2. Prepare 2 tbsp of butter, softened.
  3. You need 3/4 cup of cane sugar.
  4. You need 1 cup of all purpose flour.
  5. It's 1/8 tsp of baking soda.
  6. Prepare 1/2 tsp of baking powder.
  7. It's 1/8 tsp of salt.
  8. Prepare 1/4 cup of buttermilk or 1/4cup milk + 1/4tbsp white vinegar.
  9. It's 1/2 tsp of vanilla extract.
  10. Prepare 1 cup of frozen blueberries + 1tbsp flour.
  11. It's 1 cup of cheddar cheese, cubbed.
  12. You need of Streusel topping:.
  13. It's 2 tbsp of all purpose flour.
  14. It's 1 tbsp of cane sugar.
  15. It's 1 tbsp of butter, grated.

Blueberry cheese muffins step by step

  1. Preheat oven 350°F or 175°C. Line one 20 mini muffin tin with muffin paper or 12 original muffin tin..
  2. Combine flour, baking powder, baking soda, and salt. Sift and set it aside..
  3. Make streusel top: mix grated butter, sugar, and flour with fork. Put in the freezer before use..
  4. With hand mixer, cream the cream cheese, butter, and sugar until fluffy. About 1-2 minutes..
  5. Put the egg in, keep mixing it with slow speed. When it's Incorporated, add in buttermilk and vanilla. Continue mixing until, well mixed..
  6. Mix in the dry ingredients all in once. Mix with wooden spoon for about 4 circle then add blueberries and cubbed cheese. Do not over mix the batter or the muffin will be dense..
  7. Fill the prepared muffin tin with the batter until full. Put streusel on top..
  8. Bake for 12-14 minutes. Poke with a skewer to check if the muffins are done. When the skewer comes out clean, the muffins are done..

There is also an extra special sneaky secret ingredient to this blueberry muffin. Use a butter knife to gently cut in/swirl the cream cheese mixture. The mixture should not be swirled all the way through the muffin, but just through the muffin-top. 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.

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