Jump to Recipe Print RecipeAs I pulled my sourdough blueberry cheesecake muffins from the oven, the sweet aroma enveloped my kitchen like a warm hug. Each muffin emerged golden and fluffy, a delightful blend of tangy cream cheese and sweet blueberries that sing of springtime. These sourdough blueberry cheesecake muffins not only bring a bakery-style goodness to your breakfast table, but they also harness the gut-friendly benefits of sourdough fermentation. With quick prep and the flexibility to customize with long fermentation for a richer flavor, this recipe is your ticket to homemade bliss that saves you from the fast-food rut. So, are you ready to dive into this delicious adventure and create a batch that will leave everyone asking for more? Why Are These Muffins So Irresistible? Irresistible aroma: As they bake, your kitchen fills with a delightful scent that will have everyone buzzing with anticipation. Wholesome ingredients: Crafted from scratch, this recipe boasts health benefits through high-quality, gut-friendly ingredients, combining taste with nutrition. Easy to customize: Want a twist? Simply swap out dried blueberries for fresh or add your favorite nuts for a delightful crunch. Flexibility in time: Enjoy the option of a long fermentation to intensify flavors and maximize health benefits, enhancing your baking experience. Perfect for sharing: These muffins are a crowd-pleaser, making them ideal for brunch gatherings or simple morning treats. Pair them with a warm cup of coffee or try them alongside crispy bacon for a satisfying breakfast. Sourdough Blueberry Cheesecake Muffin Ingredients For the Batter Baking Powder – Helps muffins rise; ensure it is fresh for best results. Salt – Enhances flavor and balances sweetness. All-Purpose Flour – Provides structure to the muffins; substitute with gluten-free flour if needed. Cane Sugar – Adds sweetness and moisture; can be replaced with coconut sugar for a lower glycemic option. Dried Blueberries – Infuses the muffins with bursts of fruity flavor; choose unsweetened and additive-free for better results. Plain Cream Cheese – Contributes to a rich, creamy texture and flavor; use low-fat cream cheese for a lighter version. Sourdough Discard (Unfed Starter) – Adds tanginess and enhances digestibility; replace with yogurt if you do not have sourdough. Avocado Oil (or Melted Butter) – Adds moisture and richness; use melted coconut oil for a dairy-free version. Egg – Binds the ingredients together, creating a tender crumb. Pure Vanilla Extract – Provides aromatic warmth and depth to flavor. Optional Add-ins Nuts (Walnuts or Pecans) – Add a delightful crunch; chop and fold them into the batter for extra texture. Fresh Blueberries – A juicy alternative to dried; note they may add extra moisture to the muffins. Get ready to create these delectable sourdough blueberry cheesecake muffins that will bring joy to every bite! Step‑by‑Step Instructions for Sourdough Blueberry Cheesecake Muffins Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This important first step ensures that your sourdough blueberry cheesecake muffins will bake evenly and rise beautifully. While the oven warms up, gather your ingredients and prepare your muffin tin. Step 2: Combine Dry Ingredients In a large mixing bowl, whisk together the baking powder, salt, all-purpose flour, and cane sugar. Gently fold in the dried blueberries until they are well coated with the flour mixture. This step helps to prevent the berries from sinking during baking, ensuring that each muffin is a delightful explosion of sweetness. Step 3: Incorporate Cream Cheese Cut small chunks of cream cheese and add them to the dry ingredient mixture. Using a spatula, carefully stir to combine, distributing the cream cheese evenly throughout the batter. The chunks will melt during baking, creating pockets of creamy goodness in your sourdough blueberry cheesecake muffins. Step 4: Mix Wet Ingredients In a separate mixing bowl, whisk together the sourdough discard, avocado oil (or melted butter), egg, vanilla extract, and milk until fully blended. This combination of ingredients introduces moisture and richness to the muffins, creating a rich texture that complements the tangy cream cheese. Step 5: Combine Wet and Dry Mixtures Gently fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined, taking care not to over-mix as this can lead to dense muffins. The batter should be slightly lumpy, which is perfectly okay; you want those delightful pockets of flavor in your blueberry cheesecake muffins. Step 6: Optional Long Fermentation If desired, cover the batter with plastic wrap and refrigerate for 12-24 hours. This optional long fermentation enhances the flavor and gut health benefits of your sourdough blueberry cheesecake muffins. If you’re short on time, proceed to the next step without fermenting. Step 7: Prepare the Muffin Tin While your batter is resting, grease a muffin tin or line it with paper liners. Make sure each cup is well-coated to prevent sticking, allowing your muffins to release easily once baked. This preparation ensures a clean and hassle-free baking experience. Step 8: Fill the Muffin Cups Spoon the muffin batter into each cup, filling them almost to the top. This generous portioning helps achieve those scrumptious, bakery-style tops that everyone loves. As the muffins bake, they’ll rise beautifully, filling your kitchen with an irresistible aroma. Step 9: Bake to Perfection Place the muffin tin in the preheated oven and bake for 22-25 minutes. Keep an eye out for a golden top and use a toothpick to test doneness; it should come out clean when inserted into the center of a muffin. This is the perfect time to drool over the delightful scent wafting through your home. Step 10: Cool and Enjoy Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. After that, transfer them to a cooling rack. Let them cool completely before serving or storing, so they stay fluffy and fresh for your enjoyment. Make Ahead Options These sourdough blueberry cheesecake muffins are a fantastic option for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance, simply cover it with plastic wrap and refrigerate to enhance the flavors. If you wish, you can also portion the batter into muffin tins and place them in the fridge while you get a head start on your busy morning. When you’re ready to bake, simply pop them in the preheated oven and enjoy the warm, freshly baked muffins—just as delicious as if you made them right away! Remember to cool them completely before storing to maintain their fluffy texture, and they’ll stay fresh in an airtight container for up to 5 days. What to Serve with Sourdough Blueberry Cheesecake Muffins Indulging in these muffins is just the beginning—let’s create a breakfast experience that sings of delightful flavors and comforting textures. Fresh Fruit Salad: Bright, juicy fruits like strawberries, kiwi, and oranges provide a refreshing contrast, enhancing the muffins’ sweetness and adding a burst of color to your plate. Creamy Greek Yogurt: A dollop of Greek yogurt pairs perfectly, balancing the sweetness while adding a smooth, tangy element that complements the rich cream cheese in the muffins. Crispy Bacon: The savory crunch of crispy bacon contrasts beautifully with the fluffy muffins, creating a satisfying combination that makes for a hearty breakfast. Honey Drizzle: A touch of honey drizzled on top adds an extra layer of sweetness, enhancing the muffin’s flavors—it’s like icing on the cake! Maple Syrup: For those who love a classic touch, serve with warm maple syrup for dipping, infusing your morning with a deliciously familiar comfort that perfectly complements your muffins. Chai or Earl Grey Tea: A warm cup of spiced chai or fragrant Earl Grey tea creates a soothing pairing, offering a delightful escape with every bite and sip. Scrambled Eggs: Soft, fluffy scrambled eggs add protein and richness, turning your meal into a balanced start to the day, while their subtle flavors will not overshadow the muffins. Nutty Granola: Sprinkling granola on the muffins or alongside them provides delightful crunch and nutty flavor, enhancing the overall texture of your breakfast spread. Lemonade or Iced Tea: A refreshing glass of homemade lemonade or iced tea serves as a thirst quencher, its acidity beautifully cutting through the sweetness, making each bite of those blueberry cheesecake muffins even more enjoyable. Variations & Substitutions for Sourdough Blueberry Cheesecake Muffins Feel free to get creative and make these muffins your own with these easy variations that will delight your taste buds. Fresh Blueberries: Swap dried blueberries for fresh ones for a juicier bite. Just remember, they might add a little extra moisture. Nuts Galore: Add chopped walnuts or pecans to the batter for a satisfying crunch that complements the creamy texture. A little nutty surprise in each muffin is always a joy. Flavored Extracts: Experiment with almond or lemon extract instead of pure vanilla for a unique twist. These subtle changes can transform the flavor profile completely. Coconut Sugar: Substitute cane sugar with coconut sugar for a lower glycemic option. This swap not only sweetens but adds a hint of caramel flavor too. Dairy-Free Delight: Opt for almond or cashew cream in place of cream cheese for a dairy-free version. You’ll still enjoy that luscious creaminess without the dairy. Gluten-Free Goodness: Use a gluten-free all-purpose flour blend instead of regular flour. Your muffins will still be delicious while accommodating gluten sensitivities! Long Fermentation: Embrace that optional long fermentation! Stashing the batter in the fridge for an overnight stay enhances both flavor and health benefits. It’s like a secret ingredient! Don’t forget to try these mouthwatering muffins alongside a rich, creamy Oreo Cheesecake Decadent or enjoy them as an energizing snack paired with a fruity Lemon Blueberry Muffin. Happy baking! Expert Tips for Sourdough Blueberry Cheesecake Muffins Flour Coating: Ensure blueberry pieces are well coated in flour to keep them from sinking during baking, giving your muffins a perfect distribution of fruit. Fermentation Benefits: Don’t skip the optional long fermentation; it’s a game-changer for enhancing flavor and maximizes the health benefits of sourdough blueberry cheesecake muffins. Cooling Caution: Always let muffins cool completely before storing; this prevents sogginess and keeps them fresh for longer. Storage Tips: Store your muffins in an airtight container in the fridge for optimal freshness, lasting 3-5 days, if you can resist them that long! Flavor Enhancements: Feel free to experiment by adding different nuts or flavor extracts to personalize your sourdough blueberry cheesecake muffins for a unique twist. Storage Tips for Sourdough Blueberry Cheesecake Muffins Room Temperature: Store muffins at room temperature in a covered container for up to 1 day. For longer freshness, keep them in the fridge. Fridge: Place cooled muffins in an airtight container in the refrigerator to maintain moisture and quality for up to 3-5 days. Freezer: For longer storage, freeze your sourdough blueberry cheesecake muffins in a freezer-safe bag for up to 3 months. Thaw them overnight in the fridge before enjoying. Reheating: Warm muffins in the microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their delightful freshness. Sourdough Blueberry Cheesecake Muffins Recipe FAQs How do I select the right blueberries for this recipe? Absolutely! For the best results, opt for unsweetened, additive-free dried blueberries to infuse your muffins with pure fruity flavor. If using fresh blueberries, ensure they are plump and firm, avoiding any that have dark spots or are overly soft, as these can spoil the texture of your muffins. What’s the best way to store leftover muffins? Very good question! After cooling completely, store your sourdough blueberry cheesecake muffins in an airtight container in the refrigerator, where they will remain fresh for up to 3-5 days. If you find yourself with too many, just pop them in a freezer-safe bag, and they’ll stay good for up to 3 months! Can I freeze these muffins? If so, how? Absolutely! To freeze your muffins, allow them to cool fully, then place them in a single layer on a baking sheet to freeze for a couple of hours until firm. Once frozen, transfer them to a freezer-safe bag, squeezing out all the air before sealing. To enjoy, simply thaw them overnight in the fridge before warming in the microwave or oven. What if my muffins don’t rise well? If you experience flat muffins, it’s likely due to a couple of factors. First, check the freshness of your baking powder; stale baking powder can severely affect rising. Additionally, ensure that your wet and dry ingredients are mixed just until combined; over-mixing can lead to dense muffins. Remember, we want tender muffins, not bricks! Can these muffins be made dairy-free or gluten-free? Very much! You can easily tailor this recipe to your dietary needs. Replace the plain cream cheese with a dairy-free cream cheese alternative, and use melted coconut oil instead of butter for a wholly dairy-free treat. For a gluten-free version, swap the all-purpose flour with a gluten-free blend that works cup-for-cup. Are there any dietary considerations for pets or allergies? It’s wise to be careful! The primary ingredients are generally safe for most humans, but be cautious with dairy and sugar content for those who may have allergies or sensitivities. Remember, never share baked goods with pets unless you’re sure the ingredients are pet-friendly; for example, chocolate should always be avoided. Blueberry Cheesecake Muffins for Irresistible Spring Mornings Delight in these Blueberry Cheesecake Muffins, a perfect blend of tangy cream cheese and sweet blueberries for spring mornings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsOptional Long Fermentation 24 minutes minsTotal Time 1 hour hr 4 minutes mins Servings: 12 muffinsCourse: DessertCuisine: AmericanCalories: 180 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Batter1 tbsp Baking Powder Ensure it is fresh for best results.1/2 tsp Salt Enhances flavor and balances sweetness.2 cups All-Purpose Flour Substitute with gluten-free flour if needed.3/4 cup Cane Sugar Can be replaced with coconut sugar for a lower glycemic option.1 cup Dried Blueberries Choose unsweetened and additive-free for better results.8 oz Plain Cream Cheese Use low-fat cream cheese for a lighter version.1/2 cup Sourdough Discard (Unfed Starter) Replace with yogurt if you do not have sourdough.1/4 cup Avocado Oil (or Melted Butter) Use melted coconut oil for a dairy-free version.1 large Egg Binds the ingredients together, creating a tender crumb.1 tsp Pure Vanilla Extract Provides aromatic warmth and depth to flavor.Optional Add-ins1/2 cup Nuts (Walnuts or Pecans) Chop and fold them into the batter for extra texture.1 cup Fresh Blueberries Note they may add extra moisture to the muffins. Equipment OvenMuffin TinMixing bowlsWhiskSpatula Method Step-by-Step InstructionsPreheat your oven to 375°F (190°C) and gather your ingredients.Whisk together baking powder, salt, all-purpose flour, and cane sugar. Gently fold in dried blueberries until well coated. Cut small chunks of cream cheese and stir into the dry mixture until evenly distributed. In a separate bowl, whisk together sourdough discard, avocado oil (or melted butter), egg, vanilla extract, and milk. Fold wet ingredients into the dry mixture until just combined; the batter should be slightly lumpy. If desired, cover and refrigerate for 12-24 hours for optional long fermentation. Grease a muffin tin or line it with paper liners. Spoon batter into each cup, filling them almost to the top. Bake for 22-25 minutes, until golden and a toothpick comes out clean. Allow to cool in the pan for 5 minutes before transferring to a cooling rack. Nutrition Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg NotesFor the best results, ensure blueberry pieces are well coated in flour and allow muffins to cool completely before storing to prevent sogginess. Tried this recipe?Let us know how it was!