Blueberry Cheesecake Muffins
20th April 2024
Timings
Prep Time - 15 minutes
Baking Time - Approx. 22 minutes
Cooling time - 10 mins
Total Time - Approx. 50 minutes
Serves - 12
* Timings are approximate
I never used to be a fan of blueberry muffins, but that changed instantly when I finally came up with my perfect blueberry cheesecake muffin recipe. This recipe has a soft and fluffy texture, with a perfectly sweet cream cheese filling that makes every bite perfect. The combination of the sweet and slightly tangy blueberries, rich cheesecake filling and crunchy streusel topping creates a great balance of flavours and textures. This recipe goes to show that sometimes, a simple twist to a classic recipe can turn dislikes into favourites. I was shocked at how amazing this recipe turned out!
Tips For Soft & Moist Muffins
Do Not Overmix - Overmixing the batter can lead to dense and tough muffins. Mix the wet and dry ingredients until they are just combined.
Room Temperature Ingredients - Ensure that your eggs and milk are at room temperature before mixing. Room temperature ingredients blend more easily, creating a smoother batter and softer muffins.
Be Sure to Not Overbake - Overbaking can quickly turn soft muffins into dry ones. Bake the muffins until a toothpick inserted into the centre comes out with a few moist crumbs (the muffins will continue to “bake” in the hot muffin tray). The baking time mentioned in this recipe is a guideline; every oven varies, so keep a close eye on your muffins - I suggest you do a toothpick test every 1-2 minutes after the 20-minute mark.
Using Vegetable Oil & Butter - Vegetable oil contributes moisture to the muffin batter. This added moisture helps keep the muffins soft and moist, preventing them from drying out during baking. Whilst butter adds and enhances a richer flavour, it can sometimes result in muffins that are not as soft as those made with other fats like vegetable oil. This is why this recipe uses both vegetable oil and butter!
Equipment
12 pan muffin/cupcake pan
12 muffin/cupcake cases
2 Mixing bowls
Electric hand mixer / whisk
Measuring cups and spoons
Sieve
Ice cream scoop (optional)
Ingredients
Streusel Topping
2 Tbsp (20g) Plain Flour
2 Tbsp (30g) White Sugar
1 Tbsp (12g) Cold Butter
Cheesecake Filling
170g Cream Cheese
6 Tsp (60g) Icing Sugar
2 Tsp (6g) Vanilla Extract
2 Tsp (4g) Cornflour
Blueberry Muffins
2 Cups (290g) Plain Flour
2/4 Cups (110g) White sugar
3/4 Cups (165g) Light Brown Sugar
1/2 Tsp (3g) Salt
2 Tsp (6g) Baking Powder
2 Large Eggs (Room temp)
3/4 Cups (180g/ml) Milk
1/3 Cup (75g) Vegetable Oil
1/3 Cup (75g) Melted Butter
2 Tsp (6g) Vanilla Extract
Zest of 1/2 a Lemon
150g Fresh Blueberries
100g White Chocolate Chunks
Instructions
Scroll up to read Tips For Soft & Moist Muffins beforehand *
