Blueberry Cheesecake Muffins

5 from 1 vote

Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins is that perfect dessert you can have at breakfast, as a snack, or simply as a sweet treat. The muffins are made easy with refrigerated dough, fresh blueberries, and cream cheese.

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Keyword: blueberry muffins, cheesecake muffins, Cinnamon Muffins, easy dessert, easy recipe

Servings: people

Calories: 359kcal

Author: Tatiana

Equipment

muffin pan

Ingredients

8 oz crescent dough
1.5 cup blueberries
8 oz cream cheese
1 tsp vanilla extract
2 tbsp sugar
2 tbsp brown sugar
2 tbsp melted butter
2 tbsp sugar dusting optional

Instructions

Use a bowl to mix in the cream cheese with vanilla extract and sugar. Blend everything using a spoon
Make sure the refrigerated dough is fully defrosted. Unroll the rolled dough and use the point of a sharp knife to cut the dough into 6 or 8 equal squares (depending on the muffin pan capacity)
Place one dough square on your palm and press it into the middle of it. Add one tablespoon of the cream cheese filling in the center then top with 1-2 tablespoons of blueberries (depending on the blueberry size)
Lift one corner of the dough and pinch with the opposite corner. Seal all the corners well and gently roll the dough between your palms to create a shape similar to a ball
Put the roll into the muffin pan seal side down and repeat the procedure with all the square dough until you're done
Melt some butter and use a brush to coat all the balls with melted butter
Sprinkle some brown sugar on top of all the muffins
Bake the muffins in a preheated oven at 350F for 18-20 minutes
Remove from the oven and let cool for 10 minutes then serve with pleasure

Nutrition