blueberry lemon cheesecake muffins with cream cheese baking chips cooling on grey wire baking rack
Breakfast Recipes, Snacks, Sweet Recipes

Lemon Blueberry Cheesecake Muffins

Cooks in 30 Minutes Difficulty Easy 0 comments

Lemon and blueberry are a classic flavor pairing; these cheesecake-rich muffins are out of this world! These blueberry muffins are magic that people will clamor over each other for. Each soft blueberry-packed muffin is made with a cheesecake batter base of whipped cream cheese and vanilla Greek yogurt. Moist and full of lemon zest flavor and cream cheese baking chips, these muffins are a flavorful burst of summer freshness mixed with a decadent cheesecake dessert!

Once in a while, you strike genius in the kitchen. I wanted a blueberry muffin that stood out from other muffin recipes, and my partner asked me to use the cream cheese chips I discovered at the grocery store. Why not make a cheesecake muffin? But not just another cheesecake-filled muffin but a muffin that still had the body of a regular muffin with flavorful cheesecakiness, if you will. Enter whipped cream cheese. It’s softer than the traditional brick cream cheese, allowing it to blend better with the other ingredients. Greek yogurt is denser than regular yogurt and adds a textural component and moisture to this tasty golden brown baked good. 

​The whole time my first batch was baking, I prayed it would turn out. I have never used whipped cream cheese in baking before, and knowing it has a whole list of ingredients meant it could throw the science of baking way off course. Even the muffin batter, when made, looked strangely odd to this seasoned baker. But don’t be alarmed. It won’t be fine as it will still be tasty. I assure you that this lemon blueberry cheesecake muffin with all those tasty cream cheese baking chips is well worth the worry!

​Like blueberries and cheesecake? Try our bluest blueberry, no-bake cheesecake dessert.

bursting with blueberries a muffin closeup

Why You Will Love These Fluffy Blueberry Muffins

Irresistible Flavor Combination: The blend of tangy lemon zest, juicy blueberries, and creamy cheesecake chips creates a refreshing and indulgent flavor profile.

Moist and Tender Texture: Thanks to ingredients like Greek yogurt and whipped cream cheese, these muffins boast a moist, tender crumb that is satisfyingly rich without being overly heavy.

Simple to Make: This recipe is straightforward and uses basic pantry staples, making it accessible for bakers of all skill levels. Whether you’re a beginner or a seasoned baker, you can easily enjoy making these muffins.

Let’s get started on these blueberry lemon cream cheese muffins!

​Mix cream cheese, eggs, oil, and yogurt in a medium bowl. Combine the flour, baking powder, salt, and sugar in a separate bowl and blend well. Make a well in the dry ingredients and gently blend in the wet ingredients. Add lemon zest, blueberries (dusted with flour), and cream cheese baking chips, folding gently to avoid breaking the sweet blueberries.

Spoon the thick batter into each prepared muffin cup, filling generously to use all the batter. Preheat your oven to 425°F to ensure beautifully domed muffins. Bake muffins for 10 minutes, then lower the temperature to 350°F and bake for 15-20 minutes—observe to prevent burning.

The baked muffins are done when a toothpick comes out clean, except for moist blueberry juice. (Note: if baking in a gas vs electric oven, you may need to watch the baking time more closely as this oven may vary in heating.)

Allow the blueberry cheesecake muffins to cool slightly in the pan before carefully lifting them out onto a cooling rack. These moist muffins are irresistible and best enjoyed fresh within three days. They are super moist muffins and will likely not last even that long as they are that delicious.

​Ingredients:

Whipped Cream Cheese: Provides a light, airy texture and rich creaminess, making the muffins tender and flavorful. This is NOT a brick of cream cheese whipped but rather the whipped spreadable cream cheese in a tub.

​Greek Vanilla Yogurt: Adds moisture and a subtle vanilla flavor while contributing to the muffins’ creamy texture. Also the vanilla in it means you don’t need extra in the recipe. 

​Eggs: Act as a binding agent, creating structure and stability in the muffins.

​Vegetable Oil: Adds moisture and richness, ensuring the muffins stay soft and tender.

​All Purpose Flour: Provides the necessary structure for the muffins, helping them hold their shape.

​White Sugar: Sweetens the muffins and helps create a tender crumb by locking in moisture.

​Baking Powder: Leavens the muffins, helping them rise and become fluffy.

​Salt: Enhances the base flavors of the other ingredients, balancing the sweetness.

​Lemon Zest: Infuses the muffins with a bright, citrusy flavor that complements the blueberries.

​Fresh Blueberries: Adds juicy sweetness and a pop of color to the muffins.

​Cream Cheese Baking Chips: Provide pockets of creamy, tangy goodness throughout the muffins, enhancing the cheesecake flavor.

inside a muffin exposing blueberries and soft interior

Substitutions for these lemon blueberry muffins.

Okay, so these muffins are pretty perfect. Still, you could switch the blueberries for another berry-like raspberry or blackberry.

Whipped Cream Cheese: No substitution allowed.

​Greek Vanilla Yogurt: For a similar tangy and creamy texture, substitute regular vanilla yogurt or sour cream.

​Eggs: For a vegan option, a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) can be substituted.

​Vegetable Oil: For a richer flavor, use melted butter or try substituting for melted margarine. Alternatively, another oil, like canola oil, can also work.

​All Purpose Flour: This should not be replaced in this recipe.

​White Sugar: This sweetener can be substituted with coconut or granulated sugar.

​Baking Powder: In a pinch, 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar can be used instead of baking powder.

​Salt: If you are out, use either sea salt or kosher salt in the same quantity as regular salt.

​Lemon Zest: Replace the lemon with orange zest for a new citrus berry flavor.

​Fresh Blueberries: Sub these with frozen blueberries (do not thaw before adding) or other berries such as raspberries or blackberries.

​Cream Cheese Baking Chips: If you can’t source these at your local grocer, regular white chocolate chips or chunks will do as well. They provide a tasty creaminess that offsets the bursting fresh berries.

blueberry lemon cheesecake muffins with cream cheese baking chips cooling on grey wire baking rack

Expert Tips, Serving And Storing Suggestions For These Freshly Baked Muffins

Tip #1: Dust Fresh Blueberries With Flour Before Adding. This extra step will keep them evenly distributed in the muffins and prevent them from sinking.

Tip #2: Gently fold the blueberries into the batter. Folding the blueberries in will keep them from bursting and dying the rest of the batter.

Tip #3: Start high and finish low. For domed tops, start baking at 425°F, then lower to 350°F to finish baking evenly without burning.

Serve these blueberry cream cheese muffins warm or at room temperature to fully enjoy their tender crumb and juicy blueberries. Pair these with a cup of tea for a delightful breakfast or weekend brunch addition. These muffins elevate the classic combination of blueberries and cream cheese to a new level of deliciousness.

Store these blueberry cream cheese muffins in an covered container at room temperature for up to three days. Due to the fresh berries, it’s best to refrigerate them if you need to keep them longer, where they can last up to a week.

I do not recommend freezing these muffins, as the water content in the berries will make them too wet when thawed, compromising their texture. 

Enjoyed baking these blueberry cream cheese muffins? Share your feedback by giving a star rating and commenting below! Your thoughts help improve and inspire future recipes for you.

    inside close up of muffin grouping for recipe card image

    Lemon Blueberry Cheesecake Muffins With Cream Cheese Baking Chips

    Amber Bondar
    This super moist and flavorful lemon blueberry cheesecake muffins are full of cream cheese baking chips. Lemon zest brings out the fresh juicy blueberry flavor in this muffins. The cheesecake batter is made with whipped cream cheese not brick.
    Prep Time 10 minutes
    Cook Time 30 minutes
    Course Breakfast, Dessert, Snack
    Cuisine Canadian
    Servings 12

    Equipment

    • 2 Mixing Bowls
    • 1 measuring cup
    • 1 Tbsp
    • 1 tsp
    • Mixer
    • Muffin Pan

    Ingredients
      

    • Cup Whipped Cream Cheese Tub (227 gram tub)
    • ½ Cup Greek Vanilla Yogurt
    • 2 Eggs
    • ½ Cup Vegetable Oil
    • Cup Flour
    • ½ Cup Sugar
    • Tsp Baking Powder
    • ¾ Tsp Salt
    • 1 Tbsp Lemon Zest
    • 1 Cup Fresh Blueberries *Dusted in flour to avoid sinking
    • 1 Cup Cream Cheese Baking Chips

    Instructions
     

    • In a small mixing bowl beat the whipped cream cheese, eggs, oil, and yogurt. Set aside.
      1¾ Cup Whipped Cream Cheese Tub, ½ Cup Greek Vanilla Yogurt, ½ Cup Vegetable Oil, 2 Eggs
    • In a larger mixing bowl add the flour, baking powder, salt, sugar mix well.
      1¾ Cup Flour, ½ Cup Sugar, 2½ Tsp Baking Powder, ¾ Tsp Salt
    • Make a well in the dry ingredients and add the wet. Mix the batter together well.
    • Add in the cream cheese baking chips, floured blueberries, and lemon zest. Blend just enough to distribute.
      1 Tbsp Lemon Zest, 1 Cup Fresh Blueberries, 1 Cup Cream Cheese Baking Chips
    • Fill prepared muffin tins to full.
    • Bake in 425℉ preheated oven for 10 minutes.
    • Reduce oven temp to 350℉ and continue baking for 15-20 or until a toothpick inserted comes out clean. Muffins will be golden.
    Keyword blueberry, cheesecake, cream cheese, fruit muffins, lemon, muffins

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