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  • Writer's pictureSarah LaNore

Blueberry Cheesecake Muffins!

You can't pass up these mini bites of ooey, gooey goodness! Find the recipe below.


  • 1 1/2 cups of unbleached all-purpose flour or almond flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1 /2 cup granulated sugar or sugar substitute

  • 1egg

  • 1/4 cup brown sugar

  • 3/4 cup unsweetened applesauce

  • 1 cup frozen or fresh blueberries

  • 1/2 oz cream cheese (low-fat)

  • 1/2teaspoon vanilla extract

  • 1/2 cup powdered sugar


  1. Preheat oven to 350°F.

  2. In the bowl of a stand mixer, combine flour, baking soda, cinnamon, salt and sugar.

  3. In a separate, medium bowl, whisk together egg, brown sugar, applesauce and blueberries.

  4. Add wet ingredients in three batches to dry ingredients and mix until just combined.

  5. In a separate bowl, whisk briskly cream cheese, vanilla extract and powdered sugar (use an electric hand mixer if you have one).

  6. Fill a 12-cup muffin tin with baking cups. Fill each 1/3 of the way with the batter. Place a dollop of the cream cheese mixture in the center. Fill the cups with the rest of the batter.

  7. Bake about 30 minutes, or until muffins are a light golden brown and a toothpick inserted in the center is free of batter (it may have blueberry or cream cheese residue on it -- that's OK). Allow muffins to cool about 15 minutes before serving.

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