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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.
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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
  

  • 1¾ Cup Whipped Cream Cheese Tub (227 gram tub)
  • ½ Cup Greek Vanilla Yogurt
  • 2 Eggs
  • ½ Cup Vegetable Oil
  • 1¾ Cup Flour
  • ½ Cup Sugar
  • 2½ 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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