Lemon Blueberry Cheesecake Muffins are perfectly sweet and tangy from the lemon and blueberries and the cheesecake filling is absolutely irresistible. They’re the ultimate muffin for a leisurely weekend brunch.
What I love about this recipe:
- Lemon & blueberry is always a winning combo
- These muffins are delicately sweet and tangy
- The cheesecake filling is irresistible
- They’re quick and easy to make
- Whole grain flour – I sneak in some whole grain flour wherever I can
- Yogurt in the batter – something I always have on hand that adds tanginess and makes the muffins moist and fluffy
- The lavender swirl of the batter from the frozen blueberries contrasts so prettily with the cheesecake filling
Lemon Blueberry Cheesecake Muffins
- 7 ounces (200 g) cream cheese
- 2 tablespoons (25 g) granulated sugar
- 1 egg yolk
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
Lemon Blueberry Muffins
- 1 cup (140 g) all-purpose flour
- ¾ cup (105 g) whole wheat or whole spelt flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- Zest and juice of 2 organic lemons
- ½ cup (120 ml) vegetable oil
- ¾ cup (150 g) granulated sugar
- 2 eggs
- ½ cup (120 g) plain yogurt
- 1 teaspoon vanilla extract
- 1 cup (200 g) fresh or frozen blueberries
Preheat oven to 400°F (200°C) and line muffin pans with 18 cupcake liners.
Make your cheesecake filling:
Beat Cheesecake Filling ingredients together until smooth. Set aside.
For the Lemon Blueberry Muffins:
In a large mixing bowl, whisk together flours, baking powder, salt and lemon zest. Set aside.
In a medium-sized mixing bowl, whisk together lemon juice, oil, sugar, eggs, yogurt and vanilla until smooth. Pour mixture into flour mixture and stir just until combined. Fold in blueberries.
Fill each muffin cup with one tablespoon of muffin batter and spread to cover the bottom. Divide cheesecake filling among the muffin cups (a scant tablespoon of the filling for each muffin). Top each muffin with one tablespoon of remaining muffin batter and spread carefully to cover filling (but it doesn’t matter if they’re not perfect!).
Bake at 400°F (200°C) for 5 minutes then reduce heat (without opening the oven dooto 350°F (170°C) and bake for an additional 12-15 minutes, until a toothpick inserted into one of the muffins comes out batter-free. Remove from oven and allow muffins to cool in pan on a wire rack for 10 minutes. Remove from pans and cool completely on wire rack. (Warm muffins will be very soft and squishy but they set as they cool.)
Store tightly covered in refrigerator for up to 4 days or freeze for up to two months.
Recipe adapted from The Recipe Rebel.