Blueberry Cheesecake Muffins Recipe

One of my very favorite breakfast food is muffins. If you add cheesecake to any muffin then I am in breakfast heaven. These Blueberry Cheesecake muffins are super easy to make with simple ingredients. You can substitute the blueberries for fresh or frozen. You can even use leftover cranberry sauce from Thanksgiving. That is one of the best ways I can think of to use leftovers! Do you have a go-to muffin recipe?

Blueberry Cheesecake Muffins
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs, beaten
  • ½ cup milk
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups fresh or frozen blueberries
Cheesecake Topping
  • ¾ c. sugar
  • 2 eggs, lightly beaten
  • 16 oz cream cheese, softened
  • 1 tsp. vanilla
  1. Cream butter and sugar together
  2. Add in the eggs and milk
  3. Combine dry ingredient, then add.
  4. Fold in the blueberries
  5. Fill the greased muffin tins ½ way.
Cheesecake Topping
  1. Mix together all of the ingredients and then add to the muffin tins filling only up to ⅔ full
  2. Bake at 375 degrees for 40 minutes or until cheese cake topping has set.


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  1. I have some left over blueberries and raspberries from making cupcakes. These would be great to use them in!

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