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Blueberry Cheesecake Muffins

by TT March 13th, 2012 | Breads

Everyone in my house likes muffins.  Is that a silly statement to make?  As I think about what I typed, I have to wonder if there is anyone who doesn’t like muffins.  There are so many options.  For those with allergies or health issues, they can be made gluten-free, sugar-free, nut-free, whatever it is that you need.  The options for flavors seem endless:  banana, apple, chocolate chip, spice, oatmeal, corn. . .

So, when I saw that the newest bed & breakfast recipe was a muffin, I was excited to see what I could add to my repertoire.  Then I read the whole recipe title and realized how great of treat I had ahead of me.  Muffins and cheesecake in one recipe, oh my!  I have a feeling that although everyone in my house has different muffins preferences, this recipe might be the one that brings us to a common decision.

Blueberry Cheesecake Muffins

Courtesy of Bonshaw Breezes Bed and Breakfast, Prince Edward Island

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/3 cup milk

Cream Cheese Filling:
2 packages (3 oz. each) cream cheese, softened
1/3 cup sugar
1 egg
3/4 cup fresh raspberries
3/4 cup fresh blueberries

Streusel Topping:
1/4 cup all-purpose flour
2 Tb. brown sugar
1/2 tsp. ground cinnamon
1 Tb. cold butter


In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups one-third full. For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)

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