Blueberry cheesecake muffins

Blueberry cheesecake muffins

1 h
Our blueberry cheesecake muffins subtly hint at Easter with their blueberries and creamy cheesecake filling. They combine the freshness of spring with a touch of indulgence with sweet, nutty marzipan, juicy blueberries, and a buttery crumble. Decorated with sifted icing sugar and colourful edible flowers, they make a visually appealing and flavourful treat at the Easter celebration.


  • Preheat the oven to 175°C (conventional oven).
  • Using a fork, mix flour, cinnamon, cane sugar, and butter until clumpy. Cover and refrigerate.
  • Whisk marzipan, butter, cane sugar, and vanilla sugar until well combined.
  • Add eggs one at a time, whisking well after each one.
  • Mix flour and baking powder, then fold into the batter.
  • Stir in blueberries.
  • Whisk cream cheese, egg yolk, vanilla sugar, and cane sugar lightly.
  • Place 12 paper muffin cases into metal or silicone muffin tins.
  • Spoon 1 tbsp batter into each case, followed by 1 tbsp filling.
  • Top up with batter until each case is about 2/3 filled.
  • Finish with a layer of crumble, pressing it lightly into the batter with the back of a spoon.
  • Bake for about 25 minutes.
  • Allow the muffins to cool, then garnish with a dusting of icing sugar and, optionally, edible flowers.

You can use both fresh and frozen blueberries for the muffins. If you are using frozen, do not thaw them before mixing them into the batter.


For the perfect crumble topping, ensure the butter is melted but not too hot when mixing with the dry ingredients. The mixture should clump together in small pebbles. If it is too wet, add a little more flour to get the right texture.


Since these muffins have a cream cheese filling, the standard toothpick test may be misleading for checking if they are done baking. Insert a toothpick slightly off-centre to control the doneness of the actual muffin batter, not just the cheesecake filling.


40 g
½ tsp
Cane sugar
60 g
Butter or spreadable, melted
30 g
Marzipan, coarsely grated
150 g
Soft butter or spreadable
150 g
Cane sugar
150 g
Vanilla sugar
1 tsp
Wheat flour
120 g
Baking powder
1½ tsp
130 g
Cream cheese
150 g
Egg yolk
Vanilla sugar
1 tsp
Cane sugar
25 g
Icing sugar
Optional: edible flowers

Try these delicious blueberry cheesecake muffins

Indulge in a delightful springtime blend of sweet flavours and harmonious textures in our blueberry cheesecake muffins. They are a treat that promises to delight with every bite, offering you a moist crumb, juicy berries, and a velvety cheesecake filling. These blueberry cream cheese muffins merge the moistness of a classic bake with the richness of a cheesecake, all while introducing a delightful, buttery crumble topping that ties the other elements together.

Moist muffins with marzipan, vanilla, and blueberries

The muffins get their characteristic moistness from marzipan, enriching each bite with a deep, almond-infused sweetness and aromatic warmth, especially when combined with vanilla. The burst of juicy blueberries creates a textural contrast and a fresh, tangy flavour that cuts through the richness of the marzipan. This harmonious combination ensures a moist muffin that is both flavourful and satisfying.

Rich cream cheese filling with vanilla

At the heart of each muffin is a creamy, rich filling made from smooth cream cheese sweetened with vanilla. This cheesecake-like filling adds a luxurious, velvety texture that makes a wonderful contrast to the moist crumb of the muffin and the crisp crumble on top, offering a surprising burst of creamy richness with every bite. The vanilla adds depth and a refined sweetness that elevates the overall taste profile, making the muffins irresistibly complex and satisfying.

Buttery crumble with a hint of cinnamon

The tender, moist blueberry cream cheese muffins are topped with a cinnamon crumble. It adds a delicious textural contrast to the soft muffin and creamy filling and provides a nice extra layer of flavour. Made with melted butter, the crumble achieves golden crispiness, while cinnamon gives it a warm, spicy note that complements the tangy sweetness of the blueberries and the rich marzipan batter. This buttery, crunchy topping not only introduces an appealing variety of textures but also rounds out the flavour profile of the muffins, adding a spiced, caramelised finish.

Enjoy the perfect combination of cheesecake and muffins

If both cheesecake and muffins sound like something you would love to serve for yourself and your guests, these blueberry cheesecake muffins are just what you are looking for. We combine the delights of creamy, velvety, sweet cheesecake with a classic, moist blueberry muffin. This combination is ideal for festive celebrations, just like Easter. If you are hosting an Easter get-together with family or friends, this recipe is sure to delight and impress. Serve them with other Easter treats like our Easter quark bunny shortbreads, iced Easter biscuits in various shapes, or easy lemon muffins.

Experiment with flavours and looks

An easy way to experiment with your blueberry cheesecake muffins is to add extra ingredients to the crumble. Add chopped nuts for an extra crunch or additional warm spices to complement the cinnamon. You can also give them an Easter look by decorating them with small Easter eggs nestled into the crumble before or during baking. For example, use small solid chocolate eggs, which are robust enough to withstand baking. The chocolate might soften but will not lose its overall shape, providing a delightful chocolatey surprise in the crumble. Or candy-coated chocolate eggs, which help to insulate the chocolate somewhat inside, preventing it from melting too quickly. Small eggs made from marzipan are also an excellent choice for baking. Marzipan can withstand the heat and complement the almond flavour already present in the muffins. Just be aware that too many of these things can change the texture of the cake, so do not add too much. For the muffin batter, you can experiment with the flavour by using lemon or orange zest in the cream cheese filling to complement the blueberries and sweet marzipan. You can also give the muffins a colourful touch. Divide the cream cheese filling into batches and tint each with food colouring to create pastel shades, then swirl these coloured cheesecake fillings into the batter.