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Lemon Blueberry Cheesecake Muffins Irresistible Treat

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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt For the dry mix, I use all-purpose flour as the base. It gives the muffins a nice texture. Granulated sugar adds sweetness and helps with browning. Baking powder and baking soda are key for rising. A touch of salt balances the flavors. - 1/3 cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup plain Greek yogurt - Zest of 1 lemon - 1 tablespoon fresh lemon juice In the wet mix, vegetable oil keeps the muffins moist. The egg adds structure and richness. Vanilla extract brings warmth. Greek yogurt adds creaminess and tang. Lemon zest and juice give a bright flavor. - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract For the cheesecake filling, cream cheese creates a rich and smooth layer. Powdered sugar sweetens it perfectly. A hint of vanilla enhances the taste. This filling makes each bite special and creamy. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps muffins bake evenly. 2. Line a muffin tin with paper liners or grease it with cooking spray. This makes it easy to remove the muffins later. 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixes everything well. 2. In another bowl, mix the vegetable oil, egg, vanilla extract, Greek yogurt, lemon zest, and lemon juice until smooth. This blends all the wet ingredients. 1. Gently fold in the blueberries into the batter. This adds bursts of flavor. 2. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract for the cheesecake filling until smooth. This makes a rich filling. 3. Fill each muffin cup halfway with the batter. Add a spoonful of cheesecake filling on top, then cover with more batter until about 3/4 full. This creates a delicious surprise inside. 1. Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, they are ready. 2. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set perfectly. - Avoiding overmixing: Mix your batter gently. Overmixing makes muffins dense. Only blend until the dry ingredients disappear. A few lumps are okay! - Properly measuring ingredients: Use a kitchen scale for accuracy. Too much flour can ruin texture. Spoon flour into your measuring cup and level it off with a knife. - Garnishing with powdered sugar: After cooling, sprinkle powdered sugar on top. This adds a sweet touch and looks pretty. - Serving suggestions: Place muffins on a tiered cake stand. Add fresh blueberries and lemon wedges for color. This makes your muffins stand out! - Tips for fluffy muffins: Use fresh baking powder and baking soda. Check their expiration dates. Also, room temperature ingredients help muffins rise better. - Storing muffins to maintain freshness: Keep muffins in an airtight container. This keeps them moist. For longer storage, freeze them. Thaw at room temperature when ready to eat. Pro Tips Use Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing; this will ensure a smoother cheesecake filling without lumps. Don’t Overmix the Batter: Gently folding the ingredients helps maintain a light and fluffy texture in the muffins, so avoid overmixing once the wet and dry ingredients are combined. Fresh Blueberries are Best: Using fresh blueberries enhances the flavor and texture of the muffins. If using frozen, make sure to toss them in a bit of flour to prevent them from sinking. Cool Completely Before Storing: Allow the muffins to cool completely on a wire rack to prevent them from becoming soggy when stored in an airtight container. {{image_2}} You can change the flavor of these muffins easily. Adding different fruits makes them fun. Try raspberries or strawberries instead of blueberries. They add a nice twist. You can also use flavored yogurt. Lemon or vanilla yogurt can make these muffins even more special. If you need gluten-free muffins, swap the all-purpose flour for a gluten-free blend. This keeps the texture light, just like the original. For vegan options, use flax eggs instead of a regular egg. Replace Greek yogurt with a plant-based yogurt. These changes keep the muffins tasty and friendly for many diets. You can mix things up with the cheesecake filling too. Using flavored cream cheese, like lemon or berry, can enhance the taste. If you want a no-bake cheesecake filling, mix whipped cream with cream cheese and sugar. This variation gives a light and airy filling. It’s perfect for a summery treat. You can store your Lemon Blueberry Cheesecake Muffins at room temperature. Place them in an airtight container. They will stay fresh for about two days. If you want them to last longer, refrigerate them. Just make sure to keep them in a sealed container. This way, they won't dry out. For long-term storage, freezing works great. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When you want one, just take it out and let it thaw at room temperature. To reheat muffins, use an oven or a microwave. The oven is best for keeping the texture. Preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 5-10 minutes. If you use a microwave, heat them for about 15-20 seconds. This is quicker but may make them a bit soft. To keep them moist, cover them with a damp paper towel. Lemon Blueberry Cheesecake Muffins last about two days at room temperature. In the fridge, they can stay good for up to a week. Watch for signs of spoilage. If you see mold or a strange smell, throw them away. A dry texture can also mean they have gone bad. Always check before enjoying your treat! Can I make the batter ahead of time? Yes, you can make the batter ahead. Mix the dry and wet ingredients separately. Store them in the fridge. Combine them right before baking. This keeps the muffins fresh and fluffy. How can I tell when the muffins are done? Check the muffins at 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. The tops should also look golden and firm. Can I substitute Greek yogurt with something else? Yes, you can use sour cream. It gives a similar tangy flavor. You may also use buttermilk for a lighter texture. What can I use instead of cream cheese? You can use mascarpone cheese. It has a similar texture and taste. Another option is ricotta cheese, but it will be less creamy. Are there alternatives for all-purpose flour? Yes, you can use almond flour or coconut flour. These add a nutty flavor. Keep in mind that you may need to adjust the liquid in the recipe. What can I do if the muffins sink in the middle? If the muffins sink, they may be overmixed. Mix just until combined to avoid this. Also, check your oven temperature. An oven that is too hot can cause sinking. How to adapt baking time for mini muffins? Mini muffins bake faster. Start checking them at 10-12 minutes. They should spring back when lightly touched. Adjust the time as needed for perfect results. These tasty muffins combine simple ingredients and easy steps. We covered dry and wet ingredients, cheesecake filling, and tips to make them perfect. Remember to avoid overmixing and store them well for freshness. You can even try different flavors and dietary adjustments for fun. With these steps, you’ll bake delicious muffins every time. Enjoy sharing them with friends or keeping them for yourself!

WANT TO SAVE THIS RECIPE?

Are you ready for a delicious treat that blends tangy lemon and sweet blueberries? In this post, I’ll guide you through making Lemon Blueberry Cheesecake Muffins that are simply irresistible. These muffins are easy, fun, and packed with flavor! With a creamy cheesecake center and fresh blueberries, they are perfect for breakfast or dessert. Let’s get baking!

Why I Love This Recipe

  1. Bright and Zesty Flavor: The combination of fresh lemon juice and zest with sweet blueberries creates a refreshing and vibrant taste in every bite.
  2. Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip up these delightful muffins in no time.
  3. Cheesecake Surprise: The creamy cheesecake filling adds a rich and indulgent twist that elevates these muffins from ordinary to extraordinary.
  4. Perfect for Any Occasion: Whether it’s breakfast, brunch, or dessert, these muffins are versatile enough to shine at any gathering.

Ingredients

Dry Ingredients

– 1 cup all-purpose flour

– 1/2 cup granulated sugar

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

For the dry mix, I use all-purpose flour as the base. It gives the muffins a nice texture. Granulated sugar adds sweetness and helps with browning. Baking powder and baking soda are key for rising. A touch of salt balances the flavors.

Wet Ingredients

– 1/3 cup vegetable oil

– 1 large egg

– 1 teaspoon vanilla extract

– 1/2 cup plain Greek yogurt

– Zest of 1 lemon

– 1 tablespoon fresh lemon juice

In the wet mix, vegetable oil keeps the muffins moist. The egg adds structure and richness. Vanilla extract brings warmth. Greek yogurt adds creaminess and tang. Lemon zest and juice give a bright flavor.

Cheesecake Filling Ingredients

– 4 oz cream cheese, softened

– 1/4 cup powdered sugar

– 1/2 teaspoon vanilla extract

For the cheesecake filling, cream cheese creates a rich and smooth layer. Powdered sugar sweetens it perfectly. A hint of vanilla enhances the taste. This filling makes each bite special and creamy.

Step-by-Step Instructions

Preparation Steps

1. Preheat your oven to 350°F (175°C). This helps muffins bake evenly.

2. Line a muffin tin with paper liners or grease it with cooking spray. This makes it easy to remove the muffins later.

Mixing Dry and Wet Ingredients

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixes everything well.

2. In another bowl, mix the vegetable oil, egg, vanilla extract, Greek yogurt, lemon zest, and lemon juice until smooth. This blends all the wet ingredients.

Assembling Muffins

1. Gently fold in the blueberries into the batter. This adds bursts of flavor.

2. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract for the cheesecake filling until smooth. This makes a rich filling.

3. Fill each muffin cup halfway with the batter. Add a spoonful of cheesecake filling on top, then cover with more batter until about 3/4 full. This creates a delicious surprise inside.

Baking

1. Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, they are ready.

2. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set perfectly.

Tips & Tricks

Baking Tips

– Avoiding overmixing: Mix your batter gently. Overmixing makes muffins dense. Only blend until the dry ingredients disappear. A few lumps are okay!

– Properly measuring ingredients: Use a kitchen scale for accuracy. Too much flour can ruin texture. Spoon flour into your measuring cup and level it off with a knife.

Presentation Tips

– Garnishing with powdered sugar: After cooling, sprinkle powdered sugar on top. This adds a sweet touch and looks pretty.

– Serving suggestions: Place muffins on a tiered cake stand. Add fresh blueberries and lemon wedges for color. This makes your muffins stand out!

Best Practices for Muffin Texture

– Tips for fluffy muffins: Use fresh baking powder and baking soda. Check their expiration dates. Also, room temperature ingredients help muffins rise better.

– Storing muffins to maintain freshness: Keep muffins in an airtight container. This keeps them moist. For longer storage, freeze them. Thaw at room temperature when ready to eat.

Pro Tips

  1. Use Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing; this will ensure a smoother cheesecake filling without lumps.
  2. Don’t Overmix the Batter: Gently folding the ingredients helps maintain a light and fluffy texture in the muffins, so avoid overmixing once the wet and dry ingredients are combined.
  3. Fresh Blueberries are Best: Using fresh blueberries enhances the flavor and texture of the muffins. If using frozen, make sure to toss them in a bit of flour to prevent them from sinking.
  4. Cool Completely Before Storing: Allow the muffins to cool completely on a wire rack to prevent them from becoming soggy when stored in an airtight container.

Variations

Flavor Variations

You can change the flavor of these muffins easily. Adding different fruits makes them fun. Try raspberries or strawberries instead of blueberries. They add a nice twist. You can also use flavored yogurt. Lemon or vanilla yogurt can make these muffins even more special.

Dietary Adjustments

If you need gluten-free muffins, swap the all-purpose flour for a gluten-free blend. This keeps the texture light, just like the original. For vegan options, use flax eggs instead of a regular egg. Replace Greek yogurt with a plant-based yogurt. These changes keep the muffins tasty and friendly for many diets.

Cheesecake Filling Alternatives

You can mix things up with the cheesecake filling too. Using flavored cream cheese, like lemon or berry, can enhance the taste. If you want a no-bake cheesecake filling, mix whipped cream with cream cheese and sugar. This variation gives a light and airy filling. It’s perfect for a summery treat.

Storage Info

Storing Muffins

You can store your Lemon Blueberry Cheesecake Muffins at room temperature. Place them in an airtight container. They will stay fresh for about two days. If you want them to last longer, refrigerate them. Just make sure to keep them in a sealed container. This way, they won’t dry out.

For long-term storage, freezing works great. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When you want one, just take it out and let it thaw at room temperature.

Reheating Tips

To reheat muffins, use an oven or a microwave. The oven is best for keeping the texture. Preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 5-10 minutes.

If you use a microwave, heat them for about 15-20 seconds. This is quicker but may make them a bit soft. To keep them moist, cover them with a damp paper towel.

Shelf Life Information

Lemon Blueberry Cheesecake Muffins last about two days at room temperature. In the fridge, they can stay good for up to a week.

Watch for signs of spoilage. If you see mold or a strange smell, throw them away. A dry texture can also mean they have gone bad. Always check before enjoying your treat!

FAQs

Common Questions

Can I make the batter ahead of time?

Yes, you can make the batter ahead. Mix the dry and wet ingredients separately. Store them in the fridge. Combine them right before baking. This keeps the muffins fresh and fluffy.

How can I tell when the muffins are done?

Check the muffins at 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. The tops should also look golden and firm.

Can I substitute Greek yogurt with something else?

Yes, you can use sour cream. It gives a similar tangy flavor. You may also use buttermilk for a lighter texture.

Ingredient Substitution Questions

What can I use instead of cream cheese?

You can use mascarpone cheese. It has a similar texture and taste. Another option is ricotta cheese, but it will be less creamy.

Are there alternatives for all-purpose flour?

Yes, you can use almond flour or coconut flour. These add a nutty flavor. Keep in mind that you may need to adjust the liquid in the recipe.

Baking Process Questions

What can I do if the muffins sink in the middle?

If the muffins sink, they may be overmixed. Mix just until combined to avoid this. Also, check your oven temperature. An oven that is too hot can cause sinking.

How to adapt baking time for mini muffins?

Mini muffins bake faster. Start checking them at 10-12 minutes. They should spring back when lightly touched. Adjust the time as needed for perfect results.

These tasty muffins combine simple ingredients and easy steps. We covered dry and wet ingredients, cheesecake filling, and tips to make them perfect. Remember to avoid overmixing and store them well for freshness. You can even try different flavors and dietary adjustments for fun. With these steps, you’ll bake delicious muffins every time. Enjoy sharing them with friends or keeping them for yoursel

- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt For the dry mix, I use all-purpose flour as the base. It gives the muffins a nice texture. Granulated sugar adds sweetness and helps with browning. Baking powder and baking soda are key for rising. A touch of salt balances the flavors. - 1/3 cup vegetable oil - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup plain Greek yogurt - Zest of 1 lemon - 1 tablespoon fresh lemon juice In the wet mix, vegetable oil keeps the muffins moist. The egg adds structure and richness. Vanilla extract brings warmth. Greek yogurt adds creaminess and tang. Lemon zest and juice give a bright flavor. - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract For the cheesecake filling, cream cheese creates a rich and smooth layer. Powdered sugar sweetens it perfectly. A hint of vanilla enhances the taste. This filling makes each bite special and creamy. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). This helps muffins bake evenly. 2. Line a muffin tin with paper liners or grease it with cooking spray. This makes it easy to remove the muffins later. 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This mixes everything well. 2. In another bowl, mix the vegetable oil, egg, vanilla extract, Greek yogurt, lemon zest, and lemon juice until smooth. This blends all the wet ingredients. 1. Gently fold in the blueberries into the batter. This adds bursts of flavor. 2. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract for the cheesecake filling until smooth. This makes a rich filling. 3. Fill each muffin cup halfway with the batter. Add a spoonful of cheesecake filling on top, then cover with more batter until about 3/4 full. This creates a delicious surprise inside. 1. Bake in the preheated oven for 18-20 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, they are ready. 2. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set perfectly. - Avoiding overmixing: Mix your batter gently. Overmixing makes muffins dense. Only blend until the dry ingredients disappear. A few lumps are okay! - Properly measuring ingredients: Use a kitchen scale for accuracy. Too much flour can ruin texture. Spoon flour into your measuring cup and level it off with a knife. - Garnishing with powdered sugar: After cooling, sprinkle powdered sugar on top. This adds a sweet touch and looks pretty. - Serving suggestions: Place muffins on a tiered cake stand. Add fresh blueberries and lemon wedges for color. This makes your muffins stand out! - Tips for fluffy muffins: Use fresh baking powder and baking soda. Check their expiration dates. Also, room temperature ingredients help muffins rise better. - Storing muffins to maintain freshness: Keep muffins in an airtight container. This keeps them moist. For longer storage, freeze them. Thaw at room temperature when ready to eat. Pro Tips Use Room Temperature Cream Cheese: Make sure your cream cheese is at room temperature before mixing; this will ensure a smoother cheesecake filling without lumps. Don’t Overmix the Batter: Gently folding the ingredients helps maintain a light and fluffy texture in the muffins, so avoid overmixing once the wet and dry ingredients are combined. Fresh Blueberries are Best: Using fresh blueberries enhances the flavor and texture of the muffins. If using frozen, make sure to toss them in a bit of flour to prevent them from sinking. Cool Completely Before Storing: Allow the muffins to cool completely on a wire rack to prevent them from becoming soggy when stored in an airtight container. {{image_2}} You can change the flavor of these muffins easily. Adding different fruits makes them fun. Try raspberries or strawberries instead of blueberries. They add a nice twist. You can also use flavored yogurt. Lemon or vanilla yogurt can make these muffins even more special. If you need gluten-free muffins, swap the all-purpose flour for a gluten-free blend. This keeps the texture light, just like the original. For vegan options, use flax eggs instead of a regular egg. Replace Greek yogurt with a plant-based yogurt. These changes keep the muffins tasty and friendly for many diets. You can mix things up with the cheesecake filling too. Using flavored cream cheese, like lemon or berry, can enhance the taste. If you want a no-bake cheesecake filling, mix whipped cream with cream cheese and sugar. This variation gives a light and airy filling. It’s perfect for a summery treat. You can store your Lemon Blueberry Cheesecake Muffins at room temperature. Place them in an airtight container. They will stay fresh for about two days. If you want them to last longer, refrigerate them. Just make sure to keep them in a sealed container. This way, they won't dry out. For long-term storage, freezing works great. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When you want one, just take it out and let it thaw at room temperature. To reheat muffins, use an oven or a microwave. The oven is best for keeping the texture. Preheat it to 350°F (175°C). Place the muffins on a baking sheet for about 5-10 minutes. If you use a microwave, heat them for about 15-20 seconds. This is quicker but may make them a bit soft. To keep them moist, cover them with a damp paper towel. Lemon Blueberry Cheesecake Muffins last about two days at room temperature. In the fridge, they can stay good for up to a week. Watch for signs of spoilage. If you see mold or a strange smell, throw them away. A dry texture can also mean they have gone bad. Always check before enjoying your treat! Can I make the batter ahead of time? Yes, you can make the batter ahead. Mix the dry and wet ingredients separately. Store them in the fridge. Combine them right before baking. This keeps the muffins fresh and fluffy. How can I tell when the muffins are done? Check the muffins at 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. The tops should also look golden and firm. Can I substitute Greek yogurt with something else? Yes, you can use sour cream. It gives a similar tangy flavor. You may also use buttermilk for a lighter texture. What can I use instead of cream cheese? You can use mascarpone cheese. It has a similar texture and taste. Another option is ricotta cheese, but it will be less creamy. Are there alternatives for all-purpose flour? Yes, you can use almond flour or coconut flour. These add a nutty flavor. Keep in mind that you may need to adjust the liquid in the recipe. What can I do if the muffins sink in the middle? If the muffins sink, they may be overmixed. Mix just until combined to avoid this. Also, check your oven temperature. An oven that is too hot can cause sinking. How to adapt baking time for mini muffins? Mini muffins bake faster. Start checking them at 10-12 minutes. They should spring back when lightly touched. Adjust the time as needed for perfect results. These tasty muffins combine simple ingredients and easy steps. We covered dry and wet ingredients, cheesecake filling, and tips to make them perfect. Remember to avoid overmixing and store them well for freshness. You can even try different flavors and dietary adjustments for fun. With these steps, you’ll bake delicious muffins every time. Enjoy sharing them with friends or keeping them for yourself!

Lemon Blueberry Cheesecake Muffins

Delicious muffins filled with a creamy cheesecake center and bursting with fresh blueberries and lemon flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh blueberries
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the vegetable oil, egg, vanilla extract, Greek yogurt, lemon zest, and lemon juice until smooth.
  • Pour the wet ingredients into the dry ingredients and stir gently just until combined; avoid overmixing.
  • Gently fold in the blueberries to the batter.
  • In a separate small bowl, beat together the cream cheese, powdered sugar, and vanilla extract for the cheesecake filling until smooth.
  • Fill each muffin cup halfway with the muffin batter, then add a small spoonful of the cheesecake filling on top, and finally, cover with more muffin batter until about 3/4 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the 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

Dust the cooled muffins with powdered sugar and serve them on a tiered cake stand with fresh blueberries and lemon wedges for a vibrant display.
Keyword blueberry, cheesecake, dessert, lemon, muffins

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