Stuffed Blueberry Cheesecake Muffins
Stuffed Blueberry Cheesecake Muffins
Ingredients
- 1 pouch Martha White Blueberry Cheesecake Muffin Mix, (Just Add Milk! variety)
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
- 1 cup Philadelphia No-Bake Cheesecake Filling, approximately
Instructions
- 1
Preheat your oven to 400°F. Place 6 silicone muffin cups into a standard muffin tin.
⏱️ 5 min•🌡️ 400
- 2
Distribute the fresh blueberries evenly among the 6 silicone muffin cups, filling each cup about 1/3 to 1/2 full.
⏱️ 2 min
- 3
Using an ice cream scoop or a spoon, place a generous dollop of Philadelphia No-Bake Cheesecake Filling on top of the blueberries in each muffin cup.
⏱️ 3 min
- 4
In a medium measuring cup or bowl, combine the entire contents of the Martha White Blueberry Cheesecake Muffin Mix pouch with 1/2 cup of milk. Whisk until a smooth batter is formed.
⏱️ 3 min
- 5
Carefully pour the muffin batter over the cheesecake filling and blueberries in each muffin cup, filling them almost to the top.
⏱️ 2 min
- 6
Place the muffin tin into the preheated oven and bake for 15 to 20 minutes, or until the muffins are golden brown and appear fluffy.
⏱️ 20 min•🌡️ 400
- 7
Remove the muffin tin from the oven. Allow the muffins to cool slightly in the tin before carefully removing them from the silicone cups.
⏱️ 5 min
- 8
For serving, you can cut a muffin in half to reveal the creamy cheesecake filling inside. Enjoy warm or at room temperature.
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Blueberry Cheesecake Muffins
- 1 pouch Martha White Blueberry Cheesecake Muffin Mix, (Just Add Milk! variety)
- 1/2 cup milk
- 1 1/2 cups fresh blueberries
- 1 cup Philadelphia No-Bake Cheesecake Filling, approximately
Instructions
- 1
Preheat your oven to 400°F. Place 6 silicone muffin cups into a standard muffin tin.
⏱️ 5 min•🌡️ 400 - 2
Distribute the fresh blueberries evenly among the 6 silicone muffin cups, filling each cup about 1/3 to 1/2 full.
⏱️ 2 min - 3
Using an ice cream scoop or a spoon, place a generous dollop of Philadelphia No-Bake Cheesecake Filling on top of the blueberries in each muffin cup.
⏱️ 3 min - 4
In a medium measuring cup or bowl, combine the entire contents of the Martha White Blueberry Cheesecake Muffin Mix pouch with 1/2 cup of milk. Whisk until a smooth batter is formed.
⏱️ 3 min - 5
Carefully pour the muffin batter over the cheesecake filling and blueberries in each muffin cup, filling them almost to the top.
⏱️ 2 min - 6
Place the muffin tin into the preheated oven and bake for 15 to 20 minutes, or until the muffins are golden brown and appear fluffy.
⏱️ 20 min•🌡️ 400 - 7
Remove the muffin tin from the oven. Allow the muffins to cool slightly in the tin before carefully removing them from the silicone cups.
⏱️ 5 min - 8
For serving, you can cut a muffin in half to reveal the creamy cheesecake filling inside. Enjoy warm or at room temperature.