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  1. Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins

00:47:00 12 servings, 1 muffin (70 g) each
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2 2 Reviews
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12 servings, 1 muffin (70 g) each

Bring together two favourites in our Blueberry Cheesecake Muffins. You'll love the fruity taste of these easy-to-make muffins. And the entire family is sure to find them to be a welcome addition to their breakfast menu. Or, serve them as a quick snack or coffee-break treat.

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Make It

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  • Heat oven to 350ºF.
  • Combine oats and milk in medium bowl. Let stand 10 min.
  • Meanwhile, mix 170 g (about 2/3 of the package) cream cheese spread and 2 Tbsp. sugar until blended; reserve for later use. Combine flour, baking powder and remaining sugar in large bowl. Add blueberries; mix lightly.
  • Add egg and remaining cream cheese spread to oat mixture; mix well. Add to blueberry mixture; stir just until blended.
  • Spoon half the batter evenly into 12 paper-lined muffin pan cups; top with reserved cream cheese mixture, spooning about 1 Tbsp. cream cheese mixture over batter in centre of each muffin cup. Cover with remaining batter.
  • Bake 23 to 25 min. or until centres of muffins are puffed and tops are lightly browned. Cool 10 min. Remove muffins from pan to wire rack; cool completely.


Prepare using your favourite combination of fresh or frozen berries.

How to Store

Keep the cooled muffins refrigerated.


  • 12 servings, 1 muffin (70 g) each

Nutritional Information

Serving Size 12 servings, 1 muffin (70 g) each
Calories 150
% Daily Value
Total fat 5g
Saturated fat 3g
Cholesterol 30mg
Sodium 170mg
Carbohydrate 24g
Dietary fibre 1g
Sugars 14g
Protein 4g
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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