Blueberry Cheesecake Zucchini Muffins

For the crust, combine graham cracker crumbs and sugar in a small bowl. Stir in melted butter until mixture is well combined. Set aside.

For the filling, in a medium bowl, beat cream cheese and sugar on medium speed of an electric mixer until smooth and creamy and sugar has dissolved. Beat in the egg, vanilla and lemon extract on medium speed until combined. Set the filling aside.

Preheat oven to 350ºF. Line 12 jumbo muffin cups with paper liners. Set the pans aside.

For the muffin batter, place peeled shredded zucchini in a colander to drain while assembling the rest of the ingredients.

Whisk eggs and sugar in a large bowl until well mixed and sugar is dissolved. Add oil and whisk until blended. Stir in vanilla and cream cheese emulsion (if using).

If needed, gently squeeze the excess liquid out of the zucchini, then stir it into the egg mixture.

In a medium bowl, combine flour, dry pudding mix, baking soda, baking powder and salt. Add dry ingredients to the zucchini mixture and stir just until flour is completely incorporated. Do not over-mix.

Toss blueberries with a little flour to coat, then gently fold them into the muffin batter.

Place a slightly rounded measuring tablespoon of the crust mixture in the bottom of each prepared muffin cup. (I use a tart tamper to press the crumbs evenly in the bottom of the paper liner, but you could use the bottom of a small glass or your fingers to give the crumbs a press until the bottom of each cup is evenly coated with the crumb mixture.)

Divide half of the muffin batter between the muffin cups. Divide the filling between the muffins and gently spread it across the muffin batter. Place a generously rounded measuring teaspoonful of the all-fruit blueberry preserves on the center of the filling of each muffin. Top with the remaining muffin batter. Sprinkle the top of each muffin with the remaining graham cracker mixture.

Bake at 350ºF for 40–50 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pans on a wire rack for 10–15 minutes. Run a butter knife around the edge of the top of each muffin and gently lift them out of the pans to a wire rack to cool completely. Serve at room temperature or cold.

Store any leftovers in the refrigerator.

Note: If you would like to make regular size muffins, proceed as above but use 24 (or more) standard size muffin cups. I say or more because it depends on the size of the muffin cup. Bake at 350ºF for about 30–40 minutes or until a toothpick inserted in the center comes out clean.