Quick Lemon Blueberry Cheesecake Muffins

If you ask me, lemon and blueberry were meant to be together.

These cheesecake muffins combine two classic flavors in a treat that’s perfect for breakfast or afternoon snacking. Fresh blueberries and tangy cream cheese create a moist, tender muffin that’s not too sweet.

The creamy cheesecake filling adds a nice surprise in the middle, while the lemon zest brings a bit of brightness to every bite. It’s the kind of treat that makes you feel like you’re having something special, even on an ordinary Tuesday morning.

They’re easy to make and always disappear quickly at bake sales or family brunches – just the thing when you want something a little more interesting than plain muffins.

What Kind of Cream Cheese Should I Use?

For muffins and other baked goods, regular full-fat block cream cheese is your best bet. While reduced-fat cream cheese might seem like a good option, it contains more water and can affect the texture of your cheesecake filling. Make sure to let your cream cheese come to room temperature before using it – this helps prevent lumps and ensures smooth mixing with other ingredients. If you’re in a pinch, you can use generic store brands instead of name brands like Philadelphia – just avoid using whipped cream cheese or cream cheese spread, as these have different moisture levels and won’t give you the same rich, creamy results.

Options for Substitutions

This recipe has several ingredients that you can swap if needed. Here are some helpful substitutions:

• Cream cheese: For the filling, you can use Neufchatel cheese (lower fat cream cheese) or mascarpone cheese. Just make sure it’s at room temperature for smooth mixing.
• Whole wheat/spelt flour: You can use all regular all-purpose flour instead, or try other whole grain flours like white whole wheat or oat flour. Keep in mind that changing the flour might make the muffins slightly denser.
• Plain yogurt: Sour cream works great as a 1:1 replacement, or you can use Greek yogurt – just thin it slightly with a splash of milk. Buttermilk is another good option.
• Vegetable oil: Any neutral-flavored oil works here – try canola, sunflower, or melted coconut oil. You can also use melted butter for a richer taste.
• Blueberries: Fresh or frozen blueberries both work well – no need to thaw if using frozen. You could also try raspberries or blackberries instead. Just don’t use strawberries as they’re too watery.
• Lemons: If you’re short on fresh lemons, you can use bottled lemon juice (about 4 tablespoons) plus 2 teaspoons dried lemon zest. The flavor won’t be quite as bright, but it’ll work in a pinch.

Watch Out for These Mistakes While Baking

The biggest challenge when making these muffins is overmixing the batter – stop stirring as soon as the dry ingredients are incorporated, as excessive mixing will lead to dense, tough muffins instead of light and fluffy ones. When adding blueberries, toss them in a tablespoon of flour first to prevent them from sinking to the bottom, and if using frozen berries, don’t thaw them beforehand as this will create purple streaks throughout your batter. The cream cheese filling can be tricky too – make sure it’s at room temperature before mixing, and don’t skip the tablespoon of flour in the filling as it helps prevent it from sinking during baking. For the perfect dome-shaped tops, start baking at 425°F for 5 minutes, then reduce the temperature to 350°F for the remaining time without opening the oven door.

What to Serve With Lemon Blueberry Cheesecake Muffins?

These sweet and tangy muffins make a perfect breakfast or brunch treat, and they pair wonderfully with a hot cup of coffee or tea. For a complete morning spread, serve them alongside some fresh fruit like strawberries or raspberries, which complement the blueberries nicely. If you’re hosting brunch, add some savory options like scrambled eggs or crispy bacon to balance out the sweetness of the muffins. You can also spread a little butter or cream cheese on these muffins while they’re still warm for an extra touch of richness.

Storage Instructions

Counter Storage: These muffins can hang out on your counter in an airtight container for about 2 days. Just make sure they’re completely cool before storing them, and line the container with paper towels to absorb any extra moisture from the blueberries.

Refrigerate: Since these muffins have a cream cheese filling, they’ll stay fresh longer in the fridge – up to 5 days in an airtight container. The paper towel trick works great here too! They might get a bit firm in the fridge, but that’s totally normal.

Freeze: These muffins are perfect for freezing! Once they’re completely cool, pop them in a freezer bag or container and they’ll keep for up to 3 months. When you’re ready to eat one, just let it thaw overnight in the fridge or for about an hour on the counter.

Warm Up: If you like your muffins warm (who doesn’t?), just pop them in the microwave for 10-15 seconds. They’ll taste almost like they’re fresh from the oven! Just be careful with the cream cheese filling – it can get pretty hot.

Preparation Time	15-20 minutes
Cooking Time	17-20 minutes
Total Time	32-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 25-30 g
• Fat: 130-150 g
• Carbohydrates: 270-290 g

Ingredients

For the cheesecake filling:

• 7 oz cream cheese
• 2 tbsp granulated sugar
• 1 egg yolk
• 1 tbsp all-purpose flour
• 1/2 tsp vanilla extract

For the muffin batter:

• 1 cup all-purpose flour
• 3/4 cup whole wheat flour or whole spelt flour
• 3 tsp baking powder
• 1/2 tsp salt
• Zest from 2 organic lemons
• Juice from 2 organic lemons
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 cup plain yogurt
• 1 tsp vanilla extract
• 1 cup blueberries, fresh or frozen

Step 1: Prepare the Oven and Cheesecake Filling

• 7 oz cream cheese
• 2 tbsp granulated sugar
• 1 egg yolk
• 1 tbsp all-purpose flour
• 1/2 tsp vanilla extract

Preheat your oven to 400°F (200°C) and line muffin pans with 18 cupcake liners.

In a medium bowl, beat together the cream cheese, granulated sugar, egg yolk, flour, and vanilla extract until smooth and creamy.

Set the cheesecake filling aside while you prepare the muffin batter.

Step 2: Assemble the Muffins

• cheesecake filling (from Step 1)

Fill each lined muffin cup with one tablespoon of muffin batter, spreading it to cover the bottom of each cup.

Next, divide the cheesecake filling (from Step 1) among the muffin cups, adding a scant tablespoon to each.

Top each muffin with another tablespoon of muffin batter and spread gently to cover the filling.

It’s okay if the batter doesn’t completely cover the cheesecake layer.

Step 3: Bake and Cool the Muffins

Bake the muffins at 400°F (200°C) for 5 minutes.

Without opening the oven door, reduce the temperature to 350°F (170°C) and bake for an additional 12-15 minutes.

The muffins are done when a toothpick inserted in the center comes out batter-free.

Remove from the oven and let the muffins cool in the pan on a wire rack for 10 minutes.

Then remove them from the pans and let cool completely on a wire rack.

I always recommend waiting until the muffins are fully cooled—they set up nicely and are easier to handle!

Step 4: Store the Muffins

Once completely cooled, store the muffins tightly covered in the refrigerator for up to 4 days, or freeze for up to two months for longer storage.