Blueberry Cheesecake Muffins


June 07, 2017 By:
Tagged: Snack Time Snack Time. Cream Cheese Cream Cheese. Kid Friendly Kid Friendly. Baked Baked. Flour Flour. Kid Friendly Kid Friendly. Baked Baked. Sugar Sugar. Breakfast Breakfast. Back to School Back to School. Muffins Muffins. Breakfast & Brunch Breakfast & Brunch. Butter Butter. Blueberries Blueberries. Cream Cheese Cream Cheese. Cheesecake Cheesecake. Milk Milk. Granola Granola. Cheesecake Cheesecake. Sugar Sugar. Vegetarian Vegetarian. Pastries & Bread Pastries & Bread. Low Calorie Low Calorie. Blueberries Blueberries. Back to School Back to School. Low Calorie Low Calorie. Eggs Eggs.
Prep:
20 minutes
Cook:
25 minutes
Serves:
16
The sweet and tart flavors of cheesecake create the perfect muffin. These gorgeous muffins are sprinkled with your favorite granola. Enjoy!

Ingredients

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Directions

  1. Preheat oven to 375 degrees Fahrenheit
  2. In large bowl, cream butter and one cup sugar until light and fluffy. Add two eggs, one at a time, beating well after each addition. Beat in milk.
  3. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill 16 greased or paper-lined muffin cups one-fourth full.
  4. For filling, in another bowl, beat cream cheese, 1/3 cup sugar and one egg until smooth. Fold in blueberries. Add a tablespoon of cheesecake into the center of each muffin before baking.
  5. Stir granola into 1/4 cup of honey until completely incorporated.
  6. Spoon one teaspoon of granola mixture on top of each muffin and gently press the granola into the muffin.
  7. Bake for 25 minutes.
  8. Let muffins cool for about 10 minutes before removing from muffin pans.