Breakfast Series – Wholewheat Blueberry Cheesecake Muffins

blueberry cheesecake muffins

If you are a frequent visitor to Delicacious, you would have noticed that there are several muffin recipes. In fact, there are several variations of muffin recipes just for blueberry or berry muffins. One of my favourite thus far are these Whole Wheat Honey Berry Muffins. These Blueberry Cheesecake Muffins however, are making it fast to the top of the favourites list. The inspiration hit when I had some cream cheese left over from baking a cheesecake and the little one asked for blueberry muffins. How about a muffin with some cream cheese in the centre? Sounds good doesn’t it? I wanted a whole wheat muffin, and so I opted to use half whole wheat and half plain flour in this recipe. You can however, substitute the plain flour for whole wheat flour if you prefer.

I have since made these muffins at least three times and each time, my little one loved it. I have substituted strawberries in place of blueberries and the muffins have turned out great too! It’s a very versatile recipe. Do try it!

Breakfast Series - Wholewheat Blueberry Cheesecake Muffins
Serves: 12
  • 1¼ cup whole wheat flour
  • 1 cup plain flour (you may substitute with whole wheat flour)
  • ¼ tsp salt
  • 4 tsp baking powder
  • 2 eggs, lightly beaten
  • 3½ oz unsalted butter, melted and cooled
  • ¼ cup honey
  • 1 cup milk
  • 5 oz blueberries
  • 2 oz cream cheese, cut into 12 pieces
  1. Preheat oven to 200°C and centre an oven rack. Place 12 paper muffin cases on a baking tray.
  2. In a large mixing bowl, whisk together flours, salt and baking powder. Set aside.
  3. In a large measuring cup, whisk together butter, honey, eggs and milk.
  4. Pour wet ingredients into the flour mixture and using a whisk, stir gently to combine. Do not overmix.
  5. Fold in blueberries.
  6. Half fill each muffin case with the mixture. Place a piece of cream cheese in the centre. Evenly distribute the rest of the muffin mixture among the 12 cases.
  7. Bake for 15 - 20 minutes, or until muffins are golden brown.

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Healthy Whole Wheat Honey Berry Muffins

whole wheat honey berry muffins | Delicacious

I opened one of my kitchen cabinets about a week ago and found a hidden stash of honey tucked away in a corner. I didn’t even remember that I had put honey there! Or maybe someone rearranged the things inside the cabinet and… oh well, have you ever found things in the kitchen that you never knew were there? Finding honey was a good problem though. It meant that I could add honey instead of sugar to some of my baked goods, starting from these muffins.

These are healthy muffins, make no mistake about it. They are made with 100% whole wheat flour and contain no sugar and butter. They are wholesome and full of fruity goodness. Perfect for breakfast, and perhaps, an afternoon snack. Who says whole wheat baked stuff can’t taste delicious? I made these with a mix of blueberries and strawberries, and I really liked the result. They taste more complex and flavourful compared to my usual blueberry muffins; the strawberries add texture and moistness to the muffins. If you don’t like/have strawberries, you can replace the strawberries with more blueberries.Continue Reading

Whole Wheat Blueberry Muffins

Wholewheat blueberry muffins

I have not been blogging very judiciously since starting a new job and my toddler starting a new school. The poor girl has been sick for more than a week and now my poor husband has gotten the flu bug too. Oh flu bug shoo! Don’t you hate it when the flu bug passes from one family member to another? Time to dose up on Vitamin C.Continue Reading

Blueberry Streusel Top Muffins

blueberry struesel top muffinsI baked blueberry muffins… again. Yes, my husband’s colleague asked him a couple of days back when he brought these to work, “You guys really like blueberries, don’t you?” Well, we do. Most importantly, my two year old loves them. They are healthy. They contain lots of antioxidants. Enough said.

Though no one really gets tired of blueberry muffins, I do try to modify them to make them more interesting. A couple of weeks ago, I tried some muffins that a friend made – they had streusel topping. She said it was an recipe, so I decided to search for them and found them. Since the streusel topping did not sound too healthy, I decided to ease my conscience slightly by replacing part of the flour with wholewheat flour and cutting down on the sugar content.

The result was a lovely moist muffin, with delicious streusel topping. The amount of topping can be varied according to your preference. I was rather generous for this batch but don’t they appear beautiful? 🙂

Blueberry Streusel Top Muffins

Serves 15 muffins
Website adapted from all



  • 2 cups all purpose flour
  • 3/4 cups whole wheat flour
  • 1/2 cup Caster sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 lemon (zested)
  • 2/3 cups vegetable oil
  • 2 eggs
  • 2/3 cups milk
  • 1 1/2 cup fresh blueberries


  • 1/2 cup caster sugar
  • 1/3 cup all purpose flour
  • 1/4 cup butter (grated while cold)
  • 1 1/2 teaspoon ground cinnamon


Step 1
Preheat oven to 200°C. Line muffin trays with cups.
Step 2
Sift flours, salt and baking powder together in a large bowl. Add sugar and stir to combine.
Step 3
In a separate bowl, add vegetable oil, egg and milk. Whisk to combine.
Step 4
Add Egg mixture to the dry ingredients. Mix till just combined.
Step 5
Fold in blueberries. Fill muffin cups till 3/4 full.
Step 6
Toss together ingredients for streusel topping. Combine them together with a fork.
Step 7
Sprinkle topping on top of muffin batter.
Step 8
Bake for 20 - 25 minutes, or until a tester comes out clean.

Almost Perfect Blueberry Muffins

Blueberry muffins may seem simple to bake, but it is not easy to get a really tasty one. They sometimes end up too dense, too floury, or just…. not right. After trying and adapting a couple of recipes from books, I finally stumbled upon what I think, is the best blueberry muffin recipe I’ve come across to date. The muffins are slightly crumbly, just the right density, crisp top, buttery flavour and chock full of blueberries. Perfect for breakfast and tea.


Almost Perfect Blueberry Muffins
Serves: 12
  • 10 ounces all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 large egg
  • 7 ounces sugar
  • 2 ounces butter, melted
  • 10 ounces sour cream
  • 8 ounces fresh blueberries
  1. Preheat an oven to 275 degrees celsius. Grease a muffin tray or use muffin paper cups.
  2. Sift flour with baking powder. Mix flour, baking powder and salt in medium bowl till combined.
  3. Whisk egg in a second bowl till light coloured, about 20 seconds. Add sugar and whisk vigorously till thick and homogenous, about 30 sec.
  4. Add melted butter in two additions, whisking to combine after each addition.
  5. Add sour cream in two additions, whisking just to combine.
  6. Add blueberries to the flour mixture and toss to combine.
  7. Add sour cream mixture to flour mixture and fold with a spatula till the batter comes together.
  8. Make sure blueberries are evenly distributed. Do not overmix. The batter will be thick.
  9. /4 fill each muffin cup with batter.
  10. Bake for 30 minutes or until tops are golden brown and a toothpick inserted in the centre comes out clean.
Adapted from "The New Best Recipe"