Moist Lemon Cheesecake Muffins Recipe Is Bursting With Fresh Blueberries (30 Minutes) by Elisa Schmitz

At 30Seconds, we are big fans of anything lemon. In particular, we love the lemon blueberry flavor combination. We also love anything cheesecake. This moist blueberry lemon cheesecake muffins recipe combines tart lemon with fresh blueberries and creamy sweet mascarpone cheese to create a deliciously moist muffin we cannot get enough of.

Whether you start your day with this muffin for breakfast or end your day with this cheesecake for dessert, if you like the taste of lemon, blueberries and cheesecake, then you will love these sweet treats. Plus, check out the health benefits of lemon and the health benefits of blueberries.

This easy lemon blueberry cheesecake muffin recipe is made of wholesome ingredients. Here's what you need to gather: mascarpone cheese, cream cheese, butter, sugar, eggs, lemon juice, lemon zest, milk, flour, baking powder, baking soda, salt and fresh blueberries. You combine the simple ingredients then bake them up into incredibly moist, delicious muffins that taste like lemon blueberry cheesecake. All in only about 30 minutes, wow!

These fresh blueberry lemon cream cheese muffins are great for a grab-and-go breakfast, as part of an elegant brunch or as a refreshing snack any time of day. For an even more elevated experience, serve them for dessert with this decadent lemon whipped cream. So good!

Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes (ovens vary)
Total Time: 30 minutes
Servings: 18

Ingredients

• 6 ounces mascarpone cheese, at room temperature
• 3 ounces cream cheese, at room temperature
• 1/4 cup butter, at room temperature
• 1 1/8 cups granulated sugar
• 2 eggs
• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/2 cup milk
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups fresh blueberries

Here's how to make it:

1. In a medium mixing bowl, add the softened mascarpone cheese, cream cheese and butter. Stir to combine.
   
2. Add the sugar to the mixture and stir to combine. Add the eggs to the mixture and stir to combine.
   
3. Add the lemon zest, lemon juice and milk. Mix until thoroughly combined. (Fresh lemon juice is best, but you can use bottled lemon juice in a pinch.)
   
4. To another medium mixing bowl, add the flour, baking powder, baking soda and salt. Stir to combine. (If you'd like these muffins to be gluten-free, use gluten-free flour.)
   
5. Add dry ingredients to the wet ingredients and stir until mixture is just combined. Do not over-mix.
   
6. Fold in the blueberries until just combined.
   
7. Fill greased or lined muffin tins until nearly full with batter.
   
8. Bake in an oven that's been preheated to 375 degrees F for until cooked through and golden brown, about 15 minutes. Allow muffins to cool for a few moments before serving.
   
9. Serve muffins on their own or with lemon whipped cream. Store leftover muffins in an airtight container (in the refrigerator lasts longer).
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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