Blueberry Cheesecake Muffins
Blueberry Cheesecake Muffins made with blueberry muffin mix, cream cheese, sugar, and grated orange peel. A great way to jazz up a muffin mix you have on hand!
Servings 12 servings
Calories 216kcal
Ingredients
- 6 oz cream cheese softened
- 3 tablespoons sugar
- 1/2 teaspoon grated orange peel optional
- 1 large egg
- 2 7 oz packages blueberry muffin mix
- 1 cup milk
- Grated orange peel for garnish optional
Instructions
- Heat oven to 375 degrees.
- Spray muffin tin with nonstick spray, or line with paper muffin liners (I spray the inside of the liners with nonstick spray, it helps the muffins release from the paper).
- In a medium bowl, stir together cream cheese, sugar, and orange peel.
- Beat until smooth.
- Add egg, beat well.
- In a separate bowl, combine muffin mixes and milk.
- Stir until just moistened.
- Fill muffin cups 2/3 filled with batter.
- Spoon 1 tablespoon of cream cheese mixture on top of the batter in each muffin cup.
- Bake 22 - 25 minutes or until cheesecake has set.
- Garnish with optional orange peel if desired.
Nutrition
Calories: 216kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 330mg | Potassium: 89mg | Fiber: 2g | Sugar: 11g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg