Home > Recipes > Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins

Prep Time

10 min

Cook Time

25 min


12 Muffins

Total Time

35 min

recipe image


No-Stick Cooking Spray

6 ounces cream cheese, softened

3 tablespoons sugar

1/2 teaspoon grated orange peel, optional

1 large egg

2 packages Martha White® Blueberry Cheesecake Flavored Muffin Mix

1 cup milk
Grated orange peel for garnish, optional


Heat oven to 375ºF. Spray twelve 1 1/2-inch deep muffin cups with no-stick cooking spray or line with paper baking cups. Combine cream cheese, sugar and orange peel, if desired, in medium bowl. Beat until smooth. Add egg. Beat well.

Combine muffin mix and milk in medium bowl. Stir just until dry ingredients are moistened. Fill prepared cups 2/3 full. Spoon about 1 tablespoon cream cheese mixture into center of each cup of muffin batter. Press back of spoon gently down into batter while scraping off cream cheese mixture.

Bake 20 to 25 minutes or until cream cheese is set. Remove from pan. Cool on wire rack. Garnish with orange peel, if desired.


Serving Size (1 of 12 muffins), Calories 220 (Calories from Fat 110), Total Fat 12g (Saturated Fat 6g, Trans Fat g), Cholesterol 45mg, Sodium 260mg, Total Carbohydrate 27g (Dietary Fiber g, Sugars 16g), Protein 3g; Percent Daily Value*: Vitamin A 8%, Vitamin C %, Vitamin D %, Calcium 15%, Iron 15%. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.