Blueberry Cheesecake Muffins - Martha White®
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Blueberry Cheesecake Muffins

Prep Time

10 min

Cook Time

25 min


12 Muffins

Total Time

35 min

Blueberry Cheesecake Muffins


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.