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Blueberry Cheesecake Muffins

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Optional Long Fermentation 24 minutes
Total Time 1 hour 4 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 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-ins
  • 1/2 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

  • Oven
  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather your ingredients.
  2. Whisk together baking powder, salt, all-purpose flour, and cane sugar. Gently fold in dried blueberries until well coated.
  3. Cut small chunks of cream cheese and stir into the dry mixture until evenly distributed.
  4. In a separate bowl, whisk together sourdough discard, avocado oil (or melted butter), egg, vanilla extract, and milk.
  5. Fold wet ingredients into the dry mixture until just combined; the batter should be slightly lumpy.
  6. If desired, cover and refrigerate for 12-24 hours for optional long fermentation.
  7. Grease a muffin tin or line it with paper liners.
  8. Spoon batter into each cup, filling them almost to the top.
  9. Bake for 22-25 minutes, until golden and a toothpick comes out clean.
  10. 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

Notes

For the best results, ensure blueberry pieces are well coated in flour and allow muffins to cool completely before storing to prevent sogginess.

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