Not to worry – the complainer has set sail for gloomier shores. I set whiny Jess up with some nice cheese (hee hee get it?) last weekend and now I’m back and better than ever…
…thanks to these lovely Blueberry Cheesecake Muffins!
I can actually say, with all honesty, that these are better than cupcakes.
Yes. I mean it. Cupcakes can hate – ‘cuz they’ve got nothin’ on these muffins.
am obsessed with cupcakes. I own cupcake earrings, shirts with cupcakes on them, a Betsy bag sporting a lovely cupcake pattern, and pretty much every ceramic/faux cupcake my family ever lays eyes upon. So don’t misunderstand when I say these are better than cupcakes.
Cupcakes are fabulous – these muffins are just better. 😉
Last week I was overwhelmed with baking mishaps, from the Banana Fudge to the Cotton Candy Cupcakes and even the first few tries with these muffins. I had tried out this recipe for Blueberry Cheesecake Cookies last year, and I knew the concept could work wonderfully in a muffin. However, at every turn I was bombarded with soggy, under-cooked, overly-cheesy muffin monsters.
Full of despair, I thought I’d give up on the idea, and sulk about my #foodbloggerproblems while staring at Pinterest.
But then, something magical happened:
You all came to the rescue!
I received such lovely comments last week and I couldn’t have asked for a better pick-me-up. My phone would buzz, and there’d be a notification that one of my blogging buddies, or even a complete stranger, had left me some sweet words on one of my posts. Every comment was brimming with encouragement as well as tips for issues I’d encountered in the kitchen.
So I dedicate these decadent muffins to you!
And you and you and you!
Okay I’m done with the mushy stuff – but like I said:
You all rock. Without you, I wouldn’t have had the courage to try and make these muffins again.
You deserve some dessert in your lives.
MAKE AND EAT ALL THESE MUFFINSSSSS!
A light and fluffy, almost cake-like muffin that is stuffed with a sweetened cream-cheese mixture and bursting with fresh blueberries…
Oh, and did I mention a graham-cracker-crusted bottom?
Did I just blow your mind with muffins?
Your welcome. 😉
The sweetness of the cream cheese plays perfectly against the natural sweetness (and slight tang) of the blueberries; and the change in texture between muffin and crust makes these a perfect way to satisfy that cheesecake craving.
By the way, if you think about it, these are sort of a healthy dessert option.
Hey! Don’t you give me the stink eye over there. Just hear me out:
Cheesecake – deliciously decadent due to all the sugar and fat. Blueberry cheesecake muffins – cheesecake-inspired for a fraction of the calorie cost. If you want a decadent dessert but don’t want to pay for it with constant regrets about eating tons of cheesecake then these muffins are the solution.
OH and friends – I can’t believe I’m saying this – but Easter is coming up?!?
I know – let’s not dwell on how quickly my college life is passing before my eyes.
These would be a lovely addition to your Easter table – a unique dessert option that will have your guests impressed by how marvelous muffins can really be.
So like I said – cupcakes can hate – they’ve got nothing on my muffins. 😉
Blueberry Cheesecake Muffins
Recipe Source: On Sugar Mountain Original
For the Muffins:
- 2 cups flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 egg
- 1/4 cup vegetable oil
- 1 cup milk
- 1 cup blueberries, rinsed and patted dry
For the Cream Cheese Filling:
- 8oz cream cheese, at room temp
- 1/2 cup sugar
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp melted butter
- Make the Crust: Combine all 3 ingredients and blend with fingers until mixture resembles coarse crumbs. Press 1 tbsp of the mixture into the bottom of each of the cavities in a 12 cup muffin pan. Place in fridge for 1 hour to firm up. While that’s happening, work on filling and muffin base.
- Make the filling: beat cream cheese and sugar on medium speed until light and fluffy, about 1 minute. Set aside until ready to use.
- Make muffins: Preheat oven to 350 degrees. Remove muffin pan from fridge and spray sides lightly with cooking spray.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Use a little of this mixture to dust the blueberries with (this keeps them from sinking to the bottom of the pan).
- In a separate bowl, whisk together egg, oil, and milk.
- Pour wet ingredient mixture over dry ingredient mixture and stir with wooden spoon until only a few streaks of flour remain. Fold in blueberries.
- Add 2 tbsp of muffin batter to each of the cavities in the pan. Then, place 1 1/2 tsp (1/2 tbsp) of the cream cheese mixture into the center of the muffin batter, pressing down gently. Cover with another 2 tbsp of muffin batter. The muffin pan will be almost full – that is okay!
- Bake at 350 for 18-20 minutes or until the tops spring back lightly when touched, or a toothpick inserted (not in center or you will get cream cheese!) into the muffin comes out clean.
- Let cool in pan for 5-10 minutes before gently removing to wire rack to cool.
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain