lemon blueberry cheesecake muffins
Breakfast Recipes, Snacks, Sweet Recipes

Lemon Blueberry Cheesecake Muffins


Lemon and blueberry are a classic flavor pairing; in these cheesecake-rich muffins, it’s 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 rich cheesecake dessert!

Once in a while, you strike genius in the kitchen. I knew I wanted a blueberry muffin that stood out, 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 a cheesecake-filled muffin but a muffin that still had the body of a regular muffin with a flavorful cheesecakiness, if you will. Enter whipped cream cheese. It’s softer than the traditional brick cream cheese allowing it to blend with the other ingredients better. It’s less moist than milk or yogurt, so I have added a bit of yogurt to this recipe to keep it moist. 

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 its ingredients meant it could throw the science of baking way off course. Even the muffin batter, when made, looked odd. So don’t be alarmed. It’s not going to appear like your typical muffin batter. In fact, it almost resembled ricotta cheese more than a muffin batter when I spooned it into the muffin pan.

I assure you, though, 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.

Let’s get started on this great new muffin!

First, you will want to mix the cream cheese, eggs, oil, and yogurt in a separate bowl. Set that aside, and then in another bowl, add in the dry ingredients; flour, baking powder, salt, sugar, and mix well. Make a well in the center of the dry ingredients and mix your wet ingredients well. Don’t panic; it may be a bit dry looking; as I said, it resembles ricotta cheese. Once you have that blend, add the lemon zest, blueberries (dusted with flour), and cream cheese baking chips. 

It would be best to fold the blueberries in as gently as possible. Fresh broken blueberries can break easily and end up dying all of the muffin batter. We don’t want that to happen, so we are being extra careful to not overwork the batter now. The smell of the lemon blueberry cheesecake is so beautiful!

In your prepared muffin pan, spoon the batter in. In fact, you will fill each muffin cup with a rounded top. That’s right, this batter is so thick and sturdy it can hold its shape when put in the muffin pan. Use all the batter and fill those muffin cups well. Now let the oven do the rest of the work for you. Make sure you preheat the oven to 425 degrees Fahrenheit. We are baking at this high temperature, as you may recall from other muffin posts, to get those nice domes on the muffin. 

After baking for ten mins at a high temperature, you will lower the oven to 350 degrees to finish baking for 15-20 minutes more. Please pay close attention to be sure they don’t burn. Cream cheese baking chips will brown if exposed on the surface of the muffins. That’s okay. We don’t want our muffins to overbake, though. Insert a toothpick to check for doneness when they are golden. If it comes out clean, that means they are finished. Remember, those blueberries are moist, so if the toothpick is just covered in berry juice, try a new toothpick elsewhere to be sure.

Remove from the oven and allow to completely cool before removing from the pan. These are super moist muffins and will likely not last they are that delicious. However, they can store for up to three days on the counter in an airtight container. 

Substitutions for these delicious muffins.

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

  • If you want to cut costs down because the whipped cream cheese is pricy, use straight vanilla Greek yogurt in its place. 
  • The cream cheese baking chips may not be available in your area; you can get away with white chocolate chips instead.

Expert tips:

  1. Always prepare your muffin pan with grease if you aren’t using paper liners. You will likely hear from others that it will ruin your non-stick pans. Hooey! I have had that happen to older non-stick pans, yes. However, if you invest in a quality non-stick pan from 2020 forward, you will not have that issue. 
  2. Again, wash the blueberries and dry them before adding them to your recipe. If you want them to be evenly distributed, dusting them in flour will help create a moisture barrier within the muffin. This keeps them from sinking to the bottom of the muffin.
lemon blueberry cheesecake muffins

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


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


  • 227 Gram Whipped Cream Cheese 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
  • 200 Gram Cream Cheese Baking Chips


  • In a small mixing bowl beat the whipped cream cheese, eggs, oil, and yogurt. Set aside.
  • In a larger mixing bowl add the flour, baking powder, salt, sugar mix well.
  • 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.
  • 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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