Description

These muffins combine the bright flavors of lemon and blueberry with a creamy cheesecake center, creating a fluffy and irresistible treat perfect for any occasion.

Ingredients

Scale

1 cup (150 g) fresh or frozen blueberries
Zest of 2 lemons
1/4 cup (60 ml) lemon juice
2 cups (250 g) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
2 large eggs
1/3 cup (80 g) sour cream or Greek yogurt
1 tsp vanilla extract
8 oz (225 g) cream cheese, softened
1/4 cup (50 g) granulated sugar (for cheesecake filling)
1 large egg (for cheesecake filling)

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a bowl, beat the cream cheese, 1/4 cup sugar, and 1 egg until smooth to prepare the cheesecake filling. Set aside.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and 1 cup sugar until light and fluffy. Beat in the eggs, one at a time, followed by the sour cream, vanilla extract, and lemon zest.
Gradually add the dry ingredients to the wet mixture, alternating with the lemon juice. Mix until just combined.
Gently fold in the blueberries using a rubber spatula.
Spoon a tablespoon of batter into each muffin liner, add a dollop of cheesecake filling, and cover with more batter until the liners are 3/4 full.
Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Ensure all ingredients are at room temperature for smooth mixing. Toss frozen blueberries in flour before adding to the batter to prevent sinking. Avoid overmixing the batter to keep the muffins light and fluffy.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 18
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: lemon blueberry muffins, cheesecake muffins, lemon dessert, blueberry dessert, brunch recipes