Moist Lemon Cheesecake Muffins Recipe Bursting With Fresh Blueberries 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.

This easy lemon blueberry cheesecake muffin recipe is made of simple 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 ingredients then bake them up into incredibly moist, delicious muffins that taste like lemon blueberry cheesecake. 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 my decadent lemon whipped cream on top. So good!

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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

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Recipe Notes

• If you'd like these muffins to be gluten-free, use gluten-free flour.

• I used mascarpone cheese, cream cheese and butter softened at room temperature so they would easily blend together.

• I prefer to squeeze my own fresh lemon juice, but you can use bottled lemon juice in a pinch.

• I used almond milk, but you can use your milk of choice.

• Keep leftover muffins in an airtight container in the refrigerator.

Here's how to make it:

1. To a medium mixing bowl, add the softened mascarpone cheese, cream cheese and butter. Mix well until thoroughly combined.
   
2. Add the sugar to the mixture and stir to incorporate.
   
3. Add the eggs to the mixture and stir to thoroughly combine.
   
4. Add the lemon zest, lemon juice and milk. Mix until thoroughly combined.
   
5. To another medium mixing bowl, add the flour, baking powder, baking soda and salt. Mix until blended.
   
6. Add dry ingredients to the wet ingredients and stir until mixture is just combined. Do not over-mix.
   
   
7. Fold in the blueberries until just combined.
   
   
8. Fill greased or lined muffin tins until nearly full with batter.
   
9. Bake in a preheated 375-degree F oven for about 15 minutes or until golden brown. Allow muffins to cool for a few moments before serving.
   
10. Serve muffins on their own or with lemon whipped cream.
    
    
    

Nutrition Facts Per Serving

Calories: 193

Total Fat: 9.2g

Saturated Fat: 5.4g

Cholesterol: 64mg

Total Carbohydrate: 25.5g

Dietary Fiber: 1.1g

Total Sugars: 8.8g

Protein: 5g

Vitamin D: 5mcg

Calcium: 567mg

Iron: 2mg

Potassium: 1172mg

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. This recipe has been analyzed by VeryWellFit. However, 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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