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Lemon Blueberry Cheesecake Muffins Fresh and Tasty

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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 - 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 - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract The ingredients for Lemon Blueberry Cheesecake Muffins create a perfect blend of sweet and tart. You start with the dry ingredients. The all-purpose flour gives structure. Granulated sugar adds sweetness. Baking powder and baking soda help your muffins rise. A bit of salt balances the flavors. Next, we have the wet ingredients. Vegetable oil keeps the muffins moist. The large egg binds everything. Vanilla extract adds a warm flavor. Greek yogurt gives a creamy texture and adds protein. Lemon zest and juice provide a fresh, bright note. For the cheesecake filling, you need cream cheese, powdered sugar, and vanilla extract. Cream cheese offers that rich, creamy taste. Powdered sugar sweetens the filling without adding graininess. A touch of vanilla extract enhances the flavor. These ingredients work together to create tasty, fluffy muffins that everyone will love. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Prepare a muffin tin by lining it with paper liners or greasing it lightly. - In a large bowl, mix together: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - In a separate bowl, combine: - 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 - Mix these wet ingredients until smooth. - Pour the wet mixture into the dry ingredients. - Stir gently with a spatula until no dry flour is visible. - Be careful not to overmix. - Fold in 1 cup of fresh blueberries. - For the cheesecake filling, beat together in a small bowl: - 4 oz cream cheese (softened) - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract - Fill each muffin cup halfway with the batter. - Add a small spoonful of the cheesecake filling in the center. - Cover with more batter until each cup is about three-quarters full. - Bake in the preheated oven for 18-20 minutes. - Check for doneness by inserting a toothpick into the center. - It should come out clean or with a few moist crumbs attached. - Let the muffins cool in the pan for 5 minutes. - Carefully transfer them to a wire rack to cool completely. To get the best muffins, avoid overmixing the batter. When you mix, do it just until you see no dry flour. If you mix too much, your muffins can turn out tough. Always use room temperature ingredients. This helps your batter mix better and rise nicely. Dusting muffins with powdered sugar adds a sweet touch. It makes them look fancy, too. Serve your muffins with fresh fruit like blueberries or lemon wedges. This adds color and makes your plate pop! Here are some common issues with muffins and how to fix them: - Dense Muffins: If your muffins are too dense, you may have overmixed the batter. - Dry Muffins: If they come out dry, check your oven temperature. It might be too high. - Uneven Baking: Rotate the muffin tin halfway through baking. This helps them cook evenly. These tips will help you make the best Lemon Blueberry Cheesecake Muffins! Pro Tips Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, be sure to fold them in gently to avoid breaking them apart. Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for a smooth cheesecake filling. This will help prevent lumps and make mixing easier. Don’t Overmix: Mix the muffin batter just until combined to keep them light and fluffy. Overmixing can lead to dense muffins. Zest and Juice: For maximum flavor, zest the lemon before juicing it. This will give your muffins a bright, citrusy flavor that pairs perfectly with the blueberries. {{image_4}} You can make these muffins even more fun with different fruits. Try adding raspberries or strawberries for a new taste. Each fruit adds a unique twist. You can also use other citrus fruits like lime or orange. These changes bring out bright flavors and keep things fresh. Want a healthier treat? You can swap all-purpose flour for whole wheat or oat flour. This adds more fiber and nutrients. You can also lower the sugar amount or use a sugar alternative. This way, you can adjust sweetness without losing flavor. If you want to make these muffins vegan, it's simple! Use dairy-free cream cheese and yogurt. There are many brands that work well. For the egg, use a substitute like flaxseed meal or applesauce. These swaps let everyone enjoy the muffins, no matter their diet! To keep your Lemon Blueberry Cheesecake Muffins fresh, store them in an airtight container. You can keep them at room temperature for up to three days. This way, they stay soft and tasty. If you want, you can place a piece of bread in the container. It helps keep the muffins moist. If you want to save your muffins for later, freezing is a great option. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat one, just take it out and let it thaw at room temperature. For reheating, preheat your oven to 350°F (175°C). Place the muffin on a baking sheet and warm it for about 10 minutes. You can also use the microwave. Heat it for 15 to 20 seconds. Enjoy your warm muffin just like it was fresh from the oven! Yes, you can use frozen blueberries for these muffins. They are great when fresh ones are not available. If you use frozen blueberries, do not thaw them. This keeps them from turning mushy. Just toss them in with the dry ingredients. This helps them stay whole while baking. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. The tops should also look golden and feel springy to the touch. Yes, you can prepare the cheesecake filling ahead of time. Store it in an airtight container in the fridge. It will stay fresh for up to three days. Just stir it before using to get a smooth texture again. You learned how to make delicious cheesecake muffins, starting from key ingredients to brilliant tips. You know the right mix of dry and wet components to create a tasty treat. Remember to adjust for healthier or vegan options and how to store your muffins properly. With these simple steps, you’ll impress everyone with your baking skills. Enjoy every bite of these sweet muffins! Happy baking!

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Are you ready to elevate your muffin game? My Lemon Blueberry Cheesecake Muffins are fresh, tasty, and perfect for any snack or breakfast. Imagine soft muffins bursting with juicy blueberries, all wrapped around a creamy cheesecake filling. In this post, I’ll guide you through simple steps and tips to create these delightful treats. Let’s get started on this delicious journey to muffin perfection!

Why I Love This Recipe

  1. Bright and Fresh Flavor: The combination of lemon and blueberries creates a delightful, refreshing taste that is perfect for any time of the day.
  2. Easy to Make: This recipe is straightforward and quick, making it accessible even for novice bakers who want to impress.
  3. Decadent Cheesecake Filling: The creamy cheesecake center adds a rich texture that elevates the muffins from ordinary to extraordinary.
  4. Perfect for Any Occasion: Whether for breakfast, brunch, or a sweet snack, these muffins are versatile and will be a hit 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

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

Cheesecake Filling Ingredients

– 4 oz cream cheese, softened

– 1/4 cup powdered sugar

– 1/2 teaspoon vanilla extract

The ingredients for Lemon Blueberry Cheesecake Muffins create a perfect blend of sweet and tart. You start with the dry ingredients. The all-purpose flour gives structure. Granulated sugar adds sweetness. Baking powder and baking soda help your muffins rise. A bit of salt balances the flavors.

Next, we have the wet ingredients. Vegetable oil keeps the muffins moist. The large egg binds everything. Vanilla extract adds a warm flavor. Greek yogurt gives a creamy texture and adds protein. Lemon zest and juice provide a fresh, bright note.

For the cheesecake filling, you need cream cheese, powdered sugar, and vanilla extract. Cream cheese offers that rich, creamy taste. Powdered sugar sweetens the filling without adding graininess. A touch of vanilla extract enhances the flavor.

These ingredients work together to create tasty, fluffy muffins that everyone will love.

Step-by-Step Instructions

Preparation

– Preheat your oven to 350°F (175°C).

– Prepare a muffin tin by lining it with paper liners or greasing it lightly.

– In a large bowl, mix together:

– 1 cup all-purpose flour

– 1/2 cup granulated sugar

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

Combine Wet Ingredients

– In a separate bowl, combine:

– 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

– Mix these wet ingredients until smooth.

Combine and Fold

– Pour the wet mixture into the dry ingredients.

– Stir gently with a spatula until no dry flour is visible.

– Be careful not to overmix.

– Fold in 1 cup of fresh blueberries.

– For the cheesecake filling, beat together in a small bowl:

– 4 oz cream cheese (softened)

– 1/4 cup powdered sugar

– 1/2 teaspoon vanilla extract

Assemble Muffins

– Fill each muffin cup halfway with the batter.

– Add a small spoonful of the cheesecake filling in the center.

– Cover with more batter until each cup is about three-quarters full.

Baking

– Bake in the preheated oven for 18-20 minutes.

– Check for doneness by inserting a toothpick into the center.

– It should come out clean or with a few moist crumbs attached.

Cooling

– Let the muffins cool in the pan for 5 minutes.

– Carefully transfer them to a wire rack to cool completely.

Tips & Tricks

Perfecting Texture

To get the best muffins, avoid overmixing the batter. When you mix, do it just until you see no dry flour. If you mix too much, your muffins can turn out tough. Always use room temperature ingredients. This helps your batter mix better and rise nicely.

Presentation Tips

Dusting muffins with powdered sugar adds a sweet touch. It makes them look fancy, too. Serve your muffins with fresh fruit like blueberries or lemon wedges. This adds color and makes your plate pop!

Recipe Troubleshooting

Here are some common issues with muffins and how to fix them:

– Dense Muffins: If your muffins are too dense, you may have overmixed the batter.

– Dry Muffins: If they come out dry, check your oven temperature. It might be too high.

– Uneven Baking: Rotate the muffin tin halfway through baking. This helps them cook evenly.

These tips will help you make the best Lemon Blueberry Cheesecake Muffins!

Pro Tips

  1. Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, be sure to fold them in gently to avoid breaking them apart.
  2. Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for a smooth cheesecake filling. This will help prevent lumps and make mixing easier.
  3. Don’t Overmix: Mix the muffin batter just until combined to keep them light and fluffy. Overmixing can lead to dense muffins.
  4. Zest and Juice: For maximum flavor, zest the lemon before juicing it. This will give your muffins a bright, citrusy flavor that pairs perfectly with the blueberries.

Variations

Flavor Variations

You can make these muffins even more fun with different fruits. Try adding raspberries or strawberries for a new taste. Each fruit adds a unique twist. You can also use other citrus fruits like lime or orange. These changes bring out bright flavors and keep things fresh.

Healthier Options

Want a healthier treat? You can swap all-purpose flour for whole wheat or oat flour. This adds more fiber and nutrients. You can also lower the sugar amount or use a sugar alternative. This way, you can adjust sweetness without losing flavor.

Vegan Version

If you want to make these muffins vegan, it’s simple! Use dairy-free cream cheese and yogurt. There are many brands that work well. For the egg, use a substitute like flaxseed meal or applesauce. These swaps let everyone enjoy the muffins, no matter their diet!

Storage Info

Short-term Storage

To keep your Lemon Blueberry Cheesecake Muffins fresh, store them in an airtight container. You can keep them at room temperature for up to three days. This way, they stay soft and tasty. If you want, you can place a piece of bread in the container. It helps keep the muffins moist.

Long-term Storage

If you want to save your muffins for later, freezing is a great option. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat one, just take it out and let it thaw at room temperature.

For reheating, preheat your oven to 350°F (175°C). Place the muffin on a baking sheet and warm it for about 10 minutes. You can also use the microwave. Heat it for 15 to 20 seconds. Enjoy your warm muffin just like it was fresh from the oven!

FAQs

Can I use frozen blueberries?

Yes, you can use frozen blueberries for these muffins. They are great when fresh ones are not available. If you use frozen blueberries, do not thaw them. This keeps them from turning mushy. Just toss them in with the dry ingredients. This helps them stay whole while baking.

How do I know when the muffins are done?

To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. The tops should also look golden and feel springy to the touch.

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling ahead of time. Store it in an airtight container in the fridge. It will stay fresh for up to three days. Just stir it before using to get a smooth texture again.

You learned how to make delicious cheesecake muffins, starting from key ingredients to brilliant tips. You know the right mix of dry and wet components to create a tasty treat. Remember to adjust for healthier or vegan options and how to store your muffins properly.

With these simple steps, you’ll impress everyone with your baking skills. Enjoy every bite of these sweet muffins! Happy bakin

- 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 - 4 oz cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract The ingredients for Lemon Blueberry Cheesecake Muffins create a perfect blend of sweet and tart. You start with the dry ingredients. The all-purpose flour gives structure. Granulated sugar adds sweetness. Baking powder and baking soda help your muffins rise. A bit of salt balances the flavors. Next, we have the wet ingredients. Vegetable oil keeps the muffins moist. The large egg binds everything. Vanilla extract adds a warm flavor. Greek yogurt gives a creamy texture and adds protein. Lemon zest and juice provide a fresh, bright note. For the cheesecake filling, you need cream cheese, powdered sugar, and vanilla extract. Cream cheese offers that rich, creamy taste. Powdered sugar sweetens the filling without adding graininess. A touch of vanilla extract enhances the flavor. These ingredients work together to create tasty, fluffy muffins that everyone will love. {{ingredient_image_2}} - Preheat your oven to 350°F (175°C). - Prepare a muffin tin by lining it with paper liners or greasing it lightly. - In a large bowl, mix together: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - In a separate bowl, combine: - 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 - Mix these wet ingredients until smooth. - Pour the wet mixture into the dry ingredients. - Stir gently with a spatula until no dry flour is visible. - Be careful not to overmix. - Fold in 1 cup of fresh blueberries. - For the cheesecake filling, beat together in a small bowl: - 4 oz cream cheese (softened) - 1/4 cup powdered sugar - 1/2 teaspoon vanilla extract - Fill each muffin cup halfway with the batter. - Add a small spoonful of the cheesecake filling in the center. - Cover with more batter until each cup is about three-quarters full. - Bake in the preheated oven for 18-20 minutes. - Check for doneness by inserting a toothpick into the center. - It should come out clean or with a few moist crumbs attached. - Let the muffins cool in the pan for 5 minutes. - Carefully transfer them to a wire rack to cool completely. To get the best muffins, avoid overmixing the batter. When you mix, do it just until you see no dry flour. If you mix too much, your muffins can turn out tough. Always use room temperature ingredients. This helps your batter mix better and rise nicely. Dusting muffins with powdered sugar adds a sweet touch. It makes them look fancy, too. Serve your muffins with fresh fruit like blueberries or lemon wedges. This adds color and makes your plate pop! Here are some common issues with muffins and how to fix them: - Dense Muffins: If your muffins are too dense, you may have overmixed the batter. - Dry Muffins: If they come out dry, check your oven temperature. It might be too high. - Uneven Baking: Rotate the muffin tin halfway through baking. This helps them cook evenly. These tips will help you make the best Lemon Blueberry Cheesecake Muffins! Pro Tips Fresh Blueberries: Use fresh blueberries for the best flavor and texture. If using frozen, be sure to fold them in gently to avoid breaking them apart. Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for a smooth cheesecake filling. This will help prevent lumps and make mixing easier. Don’t Overmix: Mix the muffin batter just until combined to keep them light and fluffy. Overmixing can lead to dense muffins. Zest and Juice: For maximum flavor, zest the lemon before juicing it. This will give your muffins a bright, citrusy flavor that pairs perfectly with the blueberries. {{image_4}} You can make these muffins even more fun with different fruits. Try adding raspberries or strawberries for a new taste. Each fruit adds a unique twist. You can also use other citrus fruits like lime or orange. These changes bring out bright flavors and keep things fresh. Want a healthier treat? You can swap all-purpose flour for whole wheat or oat flour. This adds more fiber and nutrients. You can also lower the sugar amount or use a sugar alternative. This way, you can adjust sweetness without losing flavor. If you want to make these muffins vegan, it's simple! Use dairy-free cream cheese and yogurt. There are many brands that work well. For the egg, use a substitute like flaxseed meal or applesauce. These swaps let everyone enjoy the muffins, no matter their diet! To keep your Lemon Blueberry Cheesecake Muffins fresh, store them in an airtight container. You can keep them at room temperature for up to three days. This way, they stay soft and tasty. If you want, you can place a piece of bread in the container. It helps keep the muffins moist. If you want to save your muffins for later, freezing is a great option. Wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat one, just take it out and let it thaw at room temperature. For reheating, preheat your oven to 350°F (175°C). Place the muffin on a baking sheet and warm it for about 10 minutes. You can also use the microwave. Heat it for 15 to 20 seconds. Enjoy your warm muffin just like it was fresh from the oven! Yes, you can use frozen blueberries for these muffins. They are great when fresh ones are not available. If you use frozen blueberries, do not thaw them. This keeps them from turning mushy. Just toss them in with the dry ingredients. This helps them stay whole while baking. To check if your muffins are done, use a toothpick. Insert it into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. The tops should also look golden and feel springy to the touch. Yes, you can prepare the cheesecake filling ahead of time. Store it in an airtight container in the fridge. It will stay fresh for up to three days. Just stir it before using to get a smooth texture again. You learned how to make delicious cheesecake muffins, starting from key ingredients to brilliant tips. You know the right mix of dry and wet components to create a tasty treat. Remember to adjust for healthier or vegan options and how to store your muffins properly. With these simple steps, you’ll impress everyone with your baking skills. Enjoy every bite of these sweet muffins! Happy baking!

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
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.33 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup plain Greek yogurt
  • 1 zest lemon
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh blueberries
  • 4 oz cream cheese, softened
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). While the oven heats, prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined, ensuring there are no lumps.
  • In a separate bowl, combine the vegetable oil, large egg, vanilla extract, Greek yogurt, lemon zest, and fresh lemon juice. Mix these wet ingredients thoroughly until you achieve a smooth and creamy consistency.
  • Gently pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, stir the two mixtures together just until you see no more dry flour - be careful not to overmix, as this could affect the texture of your muffins.
  • Carefully fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter without breaking them up too much.
  • In a small bowl, prepare the cheesecake filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is silky and smooth.
  • To assemble the muffins, fill each muffin cup halfway with the muffin batter. Next, place a small spoonful of the cheesecake filling in the center of the batter, then cover this with additional muffin batter until each cup is filled about three-quarters full.
  • Bake the muffins in the preheated oven for 18-20 minutes. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  • Allow the muffins to cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely, ensuring they maintain their fluffy texture.

Notes

Once cooled, lightly dust the muffins with powdered sugar for a sweet touch.
Keyword blueberry, cheesecake, dessert, lemon, muffins

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