Blueberry Cheesecake Muffins

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


Select ingredients:


  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.