Go Back
- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/3 cup unsalted butter, melted - 1/2 cup sour cream - 1 large egg - Zest of 1 lemon - 1 tablespoon lemon juice - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract I love using fresh ingredients for this recipe. Start with dry ingredients. Mix together flour, sugar, baking soda, baking powder, and salt in a bowl. This blend gives muffins their structure. For wet ingredients, you’ll need melted butter, sour cream, an egg, lemon zest, and lemon juice. Combine these in a separate bowl. The buttery flavor and lemon bring brightness to the muffins. Next, let’s talk about the cheesecake filling. You will need softened cream cheese, powdered sugar, and vanilla extract. Beat these together until smooth. This filling adds a creamy surprise in the center of each muffin. With all your ingredients ready, you can make these muffins shine. Enjoy the process and the delightful flavors! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Prepare your muffin tin by lining it with paper liners or greasing it with cooking spray. This helps the muffins release easily. - In a large bowl, combine 1 cup of all-purpose flour, 1/2 cup of sugar, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. - Whisk these ingredients together until they mix well. This step ensures even baking. - In another bowl, whisk together 1/3 cup of melted butter, 1/2 cup of sour cream, 1 large egg, the zest of 1 lemon, and 1 tablespoon of lemon juice. - Mix until the mixture is smooth and creamy. This blend adds moisture and flavor to your muffins. - Pour the wet ingredients into the dry ingredients. - Mix gently until just combined. Do not overmix; this helps keep your muffins light. - Gently fold in 1 cup of fresh blueberries. This adds bursts of flavor in every bite. - In a medium bowl, beat 8 oz of softened cream cheese, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until the mixture is smooth and creamy. - This adds a delicious cheesecake center to your muffins. - Fill each muffin cup halfway with the muffin batter. - Add a teaspoon of the cheesecake mixture in the center of each muffin, then top with more muffin batter until nearly full. - Bake in the preheated oven for 18-20 minutes. Check for doneness with a toothpick; it should come out clean from the muffin, not the cheesecake center. - Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to cool completely. This helps them set perfectly. To get light and fluffy muffins, avoid overmixing. When you combine wet and dry ingredients, mix just until they come together. This keeps the muffins soft. When folding in blueberries, do it gently. This helps keep the blueberries whole and avoids breaking them. Make sure your cream cheese is soft before mixing. Cold cream cheese will not blend well. Let it sit out for about 30 minutes before using. To scoop the filling easily, use a small cookie scoop or a spoon. This helps you add the perfect amount to each muffin. You can serve these muffins warm or at room temperature. Both are tasty options. For a beautiful finish, dust the tops with powdered sugar. Add a few blueberries and a sprig of mint for color. This makes your muffins look special and inviting. Pro Tips Use Fresh Blueberries: Fresh blueberries yield the best flavor and texture. If using frozen, make sure to thaw and drain them to avoid excess moisture in the muffins. Room Temperature Ingredients: Ensure that your cream cheese and egg are at room temperature for a smoother cheesecake filling and better batter integration. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough muffins. Check for Doneness: Use a toothpick to check doneness, but avoid the cheesecake center. If it comes out clean, your muffins are ready! {{image_2}} You can add more lemon flavor by including lemon zest or juice. This extra zest brightens the muffins. It makes them fresh and tasty. If you want to change the fruit, try using other berries. Raspberries or blackberries can work well. Each berry adds its unique taste, making the muffins fun to experiment with. For a healthier twist, consider using whole wheat flour. This swap boosts fiber and nutrients. You can also choose low-fat options for sour cream and cream cheese. These changes cut down on calories while keeping great flavor. If you need gluten-free muffins, use gluten-free flour blends. They work well in this recipe. For a vegan option, switch out dairy products for plant-based alternatives. Use vegan cream cheese and non-dairy yogurt. Both options keep the muffins creamy and delicious without animal products. To keep your muffins fresh, I suggest using an airtight container. Place a piece of paper towel at the bottom. This helps absorb moisture and keeps muffins from getting soggy. You can also wrap each muffin in plastic wrap for extra protection. Store them at room temperature for up to three days for the best taste. To freeze your muffins, first let them cool completely. Then, wrap each muffin in plastic wrap. Place all wrapped muffins in a freezer bag or container. This way, they stay fresh. When you want to eat them, take one out and let it thaw at room temperature. You can also reheat them in the microwave for about 15-20 seconds. Enjoy warm muffins again! At room temperature, these muffins last about three days. If you want to keep them longer, you can refrigerate them. In the fridge, they stay good for about a week. Just remember to use an airtight container to keep them moist and tasty. To make these muffins dairy-free, you can use substitutes. For the butter, try coconut oil or a dairy-free margarine. Instead of sour cream, use almond or coconut yogurt. For the cream cheese filling, look for vegan cream cheese or a cashew-based option. These swaps will keep your muffins creamy and delicious without dairy. Yes, you can use frozen blueberries. They will work well in this recipe. However, frozen blueberries may add more moisture. To avoid soggy muffins, toss them in a little flour before adding them to the batter. This will help keep your muffins light and fluffy. If your muffins sink in the middle, it may be due to overmixing the batter or using too much leavening agent. To fix this, mix just until combined and avoid overloading with baking soda or powder. Ensure your oven is correctly preheated too, as an inconsistent temperature can cause sinking. To enhance the lemon flavor, use fresh lemon juice and add extra lemon zest. You can also try a splash of lemon extract for more intensity. If you want a tart kick, consider adding a bit of lemon curd to the cheese filling. This will make your muffins burst with bright lemon flavor. Yes, you can make these muffins ahead of time. Prepare the batter and fill the muffin cups. Cover them and store in the fridge for up to 24 hours. When ready to bake, just pop them in the oven. This saves time on busy mornings and keeps your muffins fresh! These delicious muffins combine dry and wet ingredients for a perfect balance. You learned to mix, bake, and make a creamy cheesecake filling. Don’t forget to try variations, like adding different berries or making it dairy-free. Storing and freezing muffins correctly keeps them fresh for later. Enjoying warm muffins with a sprinkle of powdered sugar adds a nice touch. With these tips, you can impress anyone with your baking skills! Start baking and share your tasty results!

Blueberry Lemon Cheesecake Muffins

Delicious muffins filled with a creamy cheesecake center and bursting with fresh blueberries and lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.33 cup unsalted butter, melted
  • 0.5 cup sour cream
  • 1 large egg
  • 1 unit Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
  • In a large bowl, combine the flour, granulated sugar, baking soda, baking powder, and salt. Whisk them together until combined.
  • In another bowl, whisk together the melted butter, sour cream, egg, lemon zest, and lemon juice until smooth.
  • Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix. Fold in the blueberries gently.
  • In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  • Scoop a spoonful of muffin batter into each muffin cup, filling them about halfway. Add about a teaspoon of the cheesecake mixture in the center of each muffin, then top with more muffin batter until each cup is nearly full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (but not into the cheesecake middle) comes out clean.
  • Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the muffins warm or at room temperature on a decorative platter. Dust with powdered sugar and top with a few extra blueberries and a sprig of mint for an added pop of color!
Keyword blueberry, cheesecake, lemon, muffins