Blueberry Cheesecake Muffins
Blueberry Cheesecake Muffins Photo
Blueberry Cheesecake Muffins

YIELD Makes 12 muffins


8 ounces cream cheese, softened
1 cup plus 1 tablespoon no-calorie sugar substitute for baking, divided
2 eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla
3/4 cup bran flakes cereal
1/2 cup all-purpose flour
1/2 cup soy flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
3 tablespoons melted butter
4 tablespoons no-sugar-added blueberry fruit spread
1/2 teaspoon ground cinnamon


  1. Preheat oven to 350°F. Spray 12 muffin cups with nonstick cooking spray.
  2. Beat cream cheese in medium bowl at high speed of electric mixer until smooth. Beat in 3/4 cup sugar substitute, 1 egg, lemon peel and vanilla.
  3. Stir together cereal, flours, 1/4 cup sugar substitute, baking powder and salt in medium bowl. In separate small bowl, whisk milk, butter and remaining egg until blended; pour over cereal mixture. Mix gently just until blended.
  4. Spoon about 2 tablespoons batter into each muffin cup. Spread 1 teaspoon fruit spread over batter. Spread cream cheese mixture over fruit spread. Combine remaining 1 tablespoon sugar substitute and cinnamon; sprinkle mixture evenly over cream cheese mixture.
  5. Bake 30 to 35 minutes or until toothpicks inserted into centers come out clean. Cool muffins 10 minutes in pan on wire rack. Remove muffins from pan and cool. Serve warm or at room temperature. Refrigerate leftover muffins.
This recipe appears in: Muffins
Serving Size: 1 muffin
Sodium 247 mg
Protein 5 g
Fiber 1 g
Carbohydrate 14 g
Cholesterol 65 mg
Saturated Fat 6 g
Total Fat 12 g
Calories from Fat 57 %
Calories 179
Fat 2
Starch 1
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