The Pioneer Woman Tasty Kitchen
Profile Photo

Jumbo Blueberry Cheesecake Muffins

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These jumbo muffins have the flavor of traditional blueberry muffins, but with chunks of cream cheese and a sweet and tangy streusel topping.

Ingredients

  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Butter, Softened, Plus 1 Tablespoon, Divided
  • 1 whole Egg, At Room Temperature
  • 1 cup Milk
  • ½ teaspoons Vanilla Extract
  • 1-¾ cup Flour, Plus 1 Tablespoon, Divided
  • ½ cups Sugar, Plus 1 Tablespoon, Divided
  • ½ cups Brown Sugar
  • 2 teaspoons Baking Powder
  • ¾ teaspoons Salt
  • 1 cup Fresh Or Frozen Blueberries (if Frozen, Rinse Until Thawed, And Then Dry)
  • 4 Tablespoons Dry White Cake Mix

Preparation

1. Preheat an oven to 400 degrees.

2. Using a stand mixer, beat cream cheese and 1/4 c. butter until well combined. Add egg, milk, and vanilla. Mix until combined, but with the cream cheese still chunky.

3. In a large bowl, combine 1 3/4 c. flour, 1/2 c. sugar, 1/4 c. brown sugar, baking powder, and salt. Make a well in the mixture and add the cream cheese mixture. Stir until just combined.

4. In a small bowl, combine blueberries, 1 Tbsp. flour, and 1 Tbsp. sugar. Add blueberries to batter, gently folding in.

5. Add liners to jumbo muffin pans and fill each cup until mostly full.

6. In a small bowl, combine cake mix and 1 Tbsp. butter with a fork, until crumbly. Sprinkle mixture evenly across muffins.

7. Bake for about 25 minutes, until muffins are golden and a toothpick comes out clean.

8. Let cool in pans for 5 minutes, then remove from pans and let cool on racks.

11 Comments

You must be logged in to post a comment.

Profile photo of 4busybiscuits

4busybiscuits on 4.8.2010

Delicious! very moist and a unique flavor. Definitely a keeper. Thanks!

Profile photo of eigoob85

eigoob85 on 3.7.2010

delicious, i added cranberries… had no vanilla, and i love vanilla, but was not missed at all. thanks for the sweet muffins

Profile photo of Sandy Thelen

Sandy Thelen on 9.1.2009

Made these last weekend. All I can say is YUM!

Profile photo of halpinsgirl

halpinsgirl on 8.22.2009

Just a tip, your ingredients list 1/2 c brown sugar and your directions are 1/4 cup brown sugar, was the other 1/4 c brown sugar used somewhere? or the ingredients a typo? I made them today with 1/4 c. thanks for the recipe, very yummy.

Profile photo of Courtney T

Courtney T on 8.19.2009

This is the second blueberry muffin recipe that I have tried this week, just to use up a ton of fresh blueberries that I picked from my aunt’s house. This one wins by far! It is a tad bit annoying to have to use only 4 tablespoons of a cake mix, but one taste of the muffins and you’ll think it was totally worth it! Mmmmm! Delish!

3 Reviews

You must be logged in to post a review.

Profile photo of eigoob85

eigoob85 on 4.22.2012

really good take

Profile photo of calispiderman

calispiderman on 8.9.2010

I thought these were pretty good but the streusel topping was underwhelming. I put in 1 1/2 cups of blueberries and should have put in even more. I was confused since the ingredient list says 1/2 cup of brown sugar but the instructions only say to use 1/4 cup.
Overall I’d say they’re good but not great.

Profile photo of jjkcw

jjkcw on 7.28.2010

These are the best blueberry muffins I have ever eaten. I made them tonight and had to create a username and password immediately just to write a review. They are delicious.

Related Recipes

Whole Grain Gluten-Free Vegan Bread
Profile Photo by Joyce@Light Orange Bean in Breads
This homemade whole grain gluten-free vegan bread is wonderfully crisp and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Simple Multigrain Rolls
Profile Photo by cookingtree in Breads
A dense, moist and slightly sweet dinner roll made with 3...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 15 Level: Easy


Glazed Baked Yogurt Doughnuts
Profile Photo by Erin at Table for Seven in Breads
Soft and delicious doughnuts lightened up with Greek yogurt.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Knead Artisan Bread
Profile Photo by In Good Flavor in Breads
This easy no-knead artisan bread with a crusty exterior and a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Honey Pumpkin Cornbread
Profile Photo by Peter - from "Feed Your Soul Too" in Breads
Pumpkin puree does not only have to be used n the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy