Cheesecake-Stuffed Blueberry Muffin Recipe That You’ll Want To Make On The Reg


I love blueberry muffins and I love cheesecake, so this is pretty much the best of both worlds combined! They’re so much easier to make than you might think, and are perfect for an on-the-go treat.

Cheesecake-Stuffed Blueberry Muffin Recipe:


Cheesecake Filling:

  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tbsp. granulated sugar


  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour (see Cook’s Note)
  • 1/2 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. fine salt
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tsp. pure vanilla extract
  • 2 large eggs
  • 3/4 cup blueberries
  • 1/4 cup coarse sugar
  1. Preheat your oven to 375 degrees.
  2. For the filling, mix together the cream cheese, sour cream and granulated sugar in a bowl until combined, then transfer to a plastic bag and refrigerate until ready to use.
  3. For the batter, whisk together flour, cornmeal, sugar, baking powder, and salt in a bowl.
  4. In another bowl, whisk together the milk, oil, vanilla, and eggs.
  5. Fold the flour mixture into the egg mixture until combined, then fold in the blueberries.
  6. Place liners in a muffin tin and coat with nonstick spray, then fill each cup 3/4 of the way full with batter.
  7. Snip the corner off of your plastic bag, then insert the tip into the center of each muffin and squeeze the cream cheese mixture into the . batter.
  8. Repeat with all muffins, then sprinkle the top of each with coarse sugar.
  9. Bake for 14-16 minutes or until golden brown on the top.