Blueberry Cheesecake Muffins

June 07, 2017 By: Comments

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Blueberry Cheesecake Muffins
Tagged: Eggs Eggs. Back to School Back to School. Vegetarian Vegetarian. Blueberries Blueberries. Low Calorie Low Calorie. Sugar Sugar. Pastries & Bread Pastries & Bread. Kid Friendly Kid Friendly. Cream Cheese Cream Cheese. Cream Cheese Cream Cheese. Butter Butter. Milk Milk. Snack Time Snack Time. Baked Baked. Low Calorie Low Calorie. Baked Baked. Sugar Sugar. Cheesecake Cheesecake. Back to School Back to School. Muffins Muffins. Kid Friendly Kid Friendly. Blueberries Blueberries. Cheesecake Cheesecake. Breakfast Breakfast. Flour Flour. Breakfast & Brunch Breakfast & Brunch. Granola Granola.
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.