Name: Blueberry Cheesecake Muffins That Boost Your Gut Health
Prep time: 15 min
Cook time: 25 min
Total time: 64 min
Ingredients: 1 cup All-Purpose Flour (Gluten-free flour can be substituted.); 1 tsp Baking Powder (A leavening agent.); 1/2 tsp Salt (Enhances flavor.); 1/2 cup Cane Sugar (Brown sugar can be used.); 1 cup Dried Blueberries (Ensure no additives.); 4 oz Plain Cream Cheese (Low-fat option available.); 1/2 cup Sourdough Discard (Can substitute with yogurt or buttermilk.); 1/4 cup Avocado Oil (Or melted butter.); 1 large Egg (Use a flax egg for vegan option.); 1 tsp Pure Vanilla Extract (Vanilla bean paste can amplify flavor.); 1/2 cup Milk (Dairy-free alternatives work well.)

The rich aroma of freshly baked muffins wafting through the kitchen is enough to brighten anyone’s day. Today, I’m excited to share my beloved recipe for Sourdough Blueberry Cheesecake Muffins. These delightful treats are not just a feast for the senses; they’re also packed with gut-friendly benefits thanks to the sourdough fermentation process. With a quick prep time and a wonderful blend of sweetness from dried blueberries, these muffins are perfect for satisfying cravings without the guilt. They embody the spirit of spring and summer, making them an ideal choice for breakfast or a delicious snack. Curious about how to elevate your baking game while indulging in a wholesome treat? Let’s dive into this delightful recipe!

Why are these muffins so special?

Gut-Health Benefits: Packed with the power of sourdough fermentation, these muffins not only taste delicious but also support your digestive wellness.

Bursting with Flavor: The sweetness of dried blueberries combined with creamy cream cheese creates a delightful flavor sensation in every bite.

Quick and Easy: With minimal prep time, you can whip up a batch of these treats without the fuss—perfect for busy mornings!

Versatile Enjoyment: These muffins serve as a great snack, breakfast, or even dessert option. Pair them with yogurt or enjoy them as a stand-alone treat!

Freshly Baked Goodness: The aroma of these muffins will fill your home with warmth and happiness, making them a crowd favorite. Try them alongside my Blueberry Cream Cheese for another delightful option!

Blueberry Cheesecake Muffin Ingredients

For the Muffins

Baking Powder – A leavening agent that helps the blueberry cheesecake muffins rise and become fluffy.
Salt – Enhances the overall flavor and balances the sweetness beautifully.
All-Purpose Flour – Provides structure; feel free to substitute with gluten-free flour if preferred.
Cane Sugar – Adds just the right amount of sweetness; brown sugar works well for a richer flavor.
Dried Blueberries – Infuses sweetness and flavor; ensure no additives, or swap with fresh blueberries (note: may add moisture).
Plain Cream Cheese – Adds a rich, creamy texture to each muffin; low-fat cream cheese can be used to lighten them up.
Sourdough Discard (unfed starter) – Introduces a tangy flavor and probiotics; yogurt or buttermilk may serve as substitutes, but results can vary.
Avocado Oil (or melted butter) – Brings moisture and richness; melted coconut oil or a neutral oil are great alternatives.
Egg – Binds the ingredients together and aids in structure; a flax egg serves as a vegan substitute.
Pure Vanilla Extract – Enhances the muffins’ flavor profile; using vanilla bean paste can amplify that delightful taste.
Milk – Hydrates the dry ingredients and adds moisture; dairy-free alternatives like almond or oat milk work perfectly.

Feel free to gather all these essential ingredients to create your scrumptious blueberry cheesecake muffins that not only dazzle the palate but also promote gut health. Happy baking!

Step‑by‑Step Instructions for Blueberry Cheesecake Muffins

Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This inviting warmth is essential for achieving that golden-brown crust on your blueberry cheesecake muffins. Once the oven reaches temperature, prepare your muffin tin to ensure the perfect baking environment.

Step 2: Mix Dry Ingredients
In a large mixing bowl, combine baking powder, salt, all-purpose flour, and cane sugar. Whisk these dry ingredients together until well incorporated. Next, gently fold in the dried blueberries, ensuring each berry is coated in flour to prevent sinking during baking, and creating a delightful pop of flavor in each muffin.

Step 3: Incorporate Cream Cheese
Cut your plain cream cheese into small chunks and add it to the dry mixture. Using your fingers or a fork, carefully mix until the cream cheese is evenly distributed throughout the batter. This step is key to achieving that luscious creaminess in your blueberry cheesecake muffins—make sure not to overmix!

Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the sourdough discard, avocado oil, egg, vanilla extract, and milk until smooth. Pour this mixture into your dry ingredients. Stir gently until just combined; be mindful not to overmix, as this helps maintain the muffins’ tender texture.

Step 5: Optional Fermentation
If desired, cover the batter with plastic wrap and refrigerate for 12 to 24 hours for a subtle enhancement in flavor and texture from fermentation. This optional step allows the sourdough flavors to develop further, making your blueberry cheesecake muffins even more scrumptious.

Step 6: Prepare the Muffin Tin
While the batter is resting (or just before baking), prepare your muffin tin. Grease each cup with butter and flour to prevent sticking, or opt for paper liners for easy removal. A well-prepared tin is critical for ensuring your muffins rise beautifully and have that lovely bakery-like finish.

Step 7: Fill Muffin Cups
Spoon the batter into each muffin cup, filling them about 1-2 cm from the top. This spacing allows your blueberry cheesecake muffins to rise without overflowing, creating that perfect dome shape. You’ll adore the delightful pop of blueberry peeking through each muffin.

Step 8: Bake the Muffins
Carefully place the muffin tin in the preheated oven and bake for 22-25 minutes. Watch for a light golden-brown hue and insert a toothpick into the center of a muffin; it should come out clean when they are perfectly baked. These muffins will fill your kitchen with an irresistible aroma!

Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Afterward, gently transfer them to a cooling rack to finish cooling. This step helps maintain their fluffy texture and prevents sogginess, so your blueberry cheesecake muffins are delightful to enjoy warm or at room temperature.

Expert Tips for Blueberry Cheesecake Muffins

Cream Cheese Chunk Size: Ensure cream cheese is cut into small pieces for even melting throughout the muffins, enhancing their creamy texture.
Avoid Overmixing: Mix the ingredients just until combined to maintain the muffins’ soft and tender texture; overmixing can lead to dense muffins.
Consider Fermentation: For a deeper flavor and additional gut-health benefits, ferment the batter overnight. This step elevates the taste and texture of your blueberry cheesecake muffins.
Moisture Control: If using fresh blueberries instead of dried, reduce the milk slightly to prevent excess moisture in the muffins, ensuring they bake to fluffy perfection.
Storage Tips: Store the muffins in an airtight container in the fridge to keep them fresh for 3-5 days; they also freeze well for up to 3 months.

Make Ahead Options

These Sourdough Blueberry Cheesecake Muffins are perfect for meal prep lovers! You can mix the batter and refrigerate it for up to 24 hours for enhanced flavor, allowing the sourdough to work its magic. Additionally, you can measure and combine all the dry ingredients (except the blueberries) and store them in an airtight container for up to 3 days. When you’re ready to bake, simply mix the wet ingredients with the prepared dry mix, fold in the blueberries, and bake as instructed. To maintain quality, be sure to keep the batter covered to prevent drying out, ensuring your muffins are just as delicious as freshly made!

What to Serve with Sourdough Blueberry Cheesecake Muffins

These muffins are perfect for creating a balanced meal full of vibrant flavors and delightful textures.

Crispy Bacon: The salty crunch of bacon pairs beautifully with the sweet creaminess of the muffins, making for an indulgent breakfast treat.
Fresh Fruit Salad: A refreshing medley of seasonal fruits can brighten up your plate, adding a burst of color and a lighter feel alongside your decadent muffins.
Greek Yogurt with Honey: The creamy tang of Greek yogurt drizzled with honey complements the muffins while offering a protein-packed addition to your breakfast.
Warm Coffee or Tea: This comforting beverage adds warmth and aroma, perfectly enhancing the dessert-like experience of savoring a muffin in the morning.
Maple Syrup Glaze: Drizzling warm, homemade maple syrup over your muffins gives them an even sweeter touch and elevates their dessert vibes!
Nutty Granola: Crunchy granola sprinkled on top of or served alongside the muffins provides a delightful contrast in texture and a nutritious energy boost.
Vanilla Ice Cream: For a special treat, serve a muffin warm with a scoop of vanilla ice cream—the creaminess melds heavenly with the flavor of blueberries.
Herbal Iced Tea: A refreshing iced tea with mint or chamomile offers a light, thirst-quenching complement that balances the richness of the muffins.

Blueberry Cheesecake Muffin Variations

Feel free to let your imagination run wild with these delicious variations, tweaking the recipe to suit your taste buds!

Fresh Blueberries: Swap dried blueberries for fresh for a juicier burst in every bite. Just be mindful of adjusting moisture levels to keep that perfect muffin texture.
Chocolate Drizzle: Elevate these muffins with a luscious chocolate drizzle on top after they cool. It adds a delightful contrast to the tangy cream cheese flavor.
Nutty Crunch: Incorporate chopped walnuts or pecans into the batter for an added crunch. This creates a delightful contrast in texture and a heartier muffin experience.
Coconut Twist: Replace half of the all-purpose flour with coconut flour for a subtle coconut flavor. This twist complements the cream cheese beautifully.
Spiced Up: Add a pinch of cinnamon or nutmeg to the dry ingredients to introduce a warm, aromatic profile. It’s like a cozy hug in muffin form!
Lemon Zest: For a refreshing zing, stir in some lemon zest with the wet ingredients. The citrus will brighten the flavor profile and balance the sweetness.
Savory Spin: Try swapping the cream cheese for ricotta or feta cheese, add sun-dried tomatoes, and replace the blueberries with olives for an unexpected savory treat.
Berry Medley: Don’t stop at blueberries! Mix in other dried fruits like cranberries or cherries for a delightful burst of mixed berries. It’s a vibrant twist that changes everything!

With these creative variations, your blueberry cheesecake muffins can be anything you desire! If you’re looking for more sweet inspirations, explore my recipes for Churro Cheesecake Indulge or No-Bake Strawberry Cheesecake Bars. Enjoy customizing!

How to Store and Freeze Blueberry Cheesecake Muffins

Fridge: Store muffins in an airtight container in the refrigerator for up to 5 days to maintain freshness, thanks to the cream cheese content.

Freezer: For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Be sure to wrap them well to prevent freezer burn.

Reheating: Reheat frozen muffins by placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This helps regain their delightful softness.

Sourdough Blueberry Cheesecake Muffins Recipe FAQs

How do I choose the right blueberries for my muffins?
Absolutely! When selecting blueberries, look for plump, firm berries that have a uniform color. Avoid any that show signs of wrinkling or dark spots all over, as this indicates they’re past their prime. If you’re using dried blueberries, ensure they have no added sugars or preservatives for the healthiest option.

What is the best way to store leftover muffins?
Very! To keep your blueberry cheesecake muffins fresh, store them in an airtight container in the refrigerator for up to 5 days. This is especially important due to the cream cheese content, which can spoil quickly if left at room temperature. You want these delightful treats to stay soft and tasty!

Can I freeze these muffins?
Yes! To freeze your muffins, wrap them individually in plastic wrap and place them in a freezer-safe container or a resealable bag. This helps prevent freezer burn. They can last for up to 3 months. To enjoy, simply reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until they’re warmed through.

What should I do if my muffins don’t rise?
If your blueberry cheesecake muffins don’t rise, it could be due to old baking powder not providing enough leavening. Check the expiration date on your baking powder, and if it’s past the date, it’s time to get a new one! Additionally, not mixing the batter enough or overmixing can also affect the rise—aim for a gentle mix until just combined.

Are there any dietary considerations I should be aware of with this recipe?
Absolutely! For those with dairy allergies, you can substitute the cream cheese with a dairy-free alternative, such as a plant-based cream cheese or even silken tofu blended until smooth. If you’re looking for a vegan option, a flax egg can replace the regular egg. Always check labels for any potential allergens.

How long should I ferment the batter for better health benefits?
For enhanced flavor and gut-health benefits, you can ferment the batter overnight by covering it and refrigerating for 12-24 hours. This allows the sourdough starter to work its magic further, developing that wonderful tang and improving the texture of your blueberry cheesecake muffins. Just remember to add a bit less liquid if you’re using fresh blueberries to balance the moisture level.