Best Homemade Blueberry Cheesecake Muffins Food

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.

BEST HOMEMADE BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 350 degrees and grease a 12-cup muffin pan with non-stick cooking spray or line with muffin cups. Set aside.
• Next, prepare your graham cracker streusel topping by placing 3 graham cracker sheets in a Ziploc bag, seal, and crush into crumbs with hands or a rolling pin. I like leaving a couple larger crumbs for more texture and crunch.
• In a small microwave-safe bowl, melt butter. Once melted, add in graham cracker crumbs, flour, brown sugar, and stir until well combined. Set aside.
• Next, prepare cheesecake filling by combining the softened cream cheese, sugar, and lemon juice in a bowl and mixing until nice and creamy. Set aside.
• Prepare your blueberry muffin batter by combining the oil, egg, milk, and vanilla together in a large mixing bowl. Whisk until well combined. Next add in the sugar and stir until fully combined.
• Lastly, add in the flour 1/2 cup at a time and gently stir your batter being careful to not over mix it. You want to stir until JUST combined. The batter will be thick and it's okay if there is still some flour showing. Gently fold in the blueberries, being careful to not squish them.
• Using this small cookie scoop, fill each muffin cup with about 1 tablespoon of batter. You want the bottom of the muffin cup to be covered.
• Next, add a few blueberries on top of the batter and place one teaspoon of the cheesecake filling to the center of each muffin cup. Carefully smooth down the top of the cheesecake batter with a spoon.
• Lastly, sprinkle each muffin cup with as much of the graham cracker streusel as desired.
• Bake blueberry cheesecake muffins in preheated oven for 18-20 minutes, or until muffins are a golden brown and a toothpick comes out clean.
• Let cool in the muffin pan for 10 minutes, before transferring to a wire cooling rack until ready to eat.

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

BERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin., For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

BLUEBERRY CHEESECAKE STREUSEL MUFFINS

Steps:

• Preheat oven to 400 degrees and line a 12 cup muffin pan with cupcake liners. If you don't use cupcake liners, make sure to grease the pan so they will come out easily.
• In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside. In another bowl, beat the milk, oil, egg, vanilla and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy. Fold in the fresh blueberries.
• Beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
• Mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
• Scoop a tablespoon of the muffin batter into the bottom of each cupcake liner. Then add about 1/2 tablespoon of the cheesecake mixture. Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. And lastly sprinkle with more cinnamon streusel.
• Bake for 20-25 minutes or until toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.

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.