Blueberry Cream Cheese Muffins in Your Pressure Cooker
Moist and tender blueberry muffins filled with a creamy cheesecake center, topped with a sweet streusel crumble—all steamed to perfection in your pressure cooker for soft, bakery-style results without the oven.
Equipment
- 1 Mixing bowl large and small
- 1 Hand mixer for cheesecake filling
- 1 Muffin tin lined or greased
- 1 Wire rack for cooling
Ingredients
Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ⅛ teaspoon kosher salt
- ¼ cup unsalted butter room temperature
Cheesecake Filling
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk room temperature
Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs room temperature
- ¼ cup Greek yogurt or sour cream room temperature
- 2 teaspoons vanilla extract
- ¼ cup buttermilk room temperature
- 1 heaping cup fresh blueberries
Instructions
Instructions
- Preheat oven to 375°F. Line or grease muffin tin.
- In a small bowl, make the crumble by combining flour, brown sugar, and salt. Cut in butter until crumbly. Set aside.
- For the filling, beat cream cheese with sugar until smooth, then mix in egg yolk. Don’t overmix.
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and both sugars. Add eggs, then yogurt or sour cream, and vanilla extract.
- Alternate adding flour mixture and buttermilk to wet ingredients, mixing gently. Fold in blueberries last.
- Fill each muffin cup ⅓ with batter. Add a spoonful of cream cheese filling, then cover with batter. Top with crumble.
- Place muffin tin in oven and bake for 25–30 minutes, or until toothpick (avoiding center) comes out clean.
- Remove and let muffins cool in pan for 5 minutes.
- Transfer muffins to wire rack to cool completely.
- Store cooled muffins in airtight container up to 2 days at room temp or longer refrigerated/frozen.
Notes
Use frozen blueberries if needed, but fold gently. Prepare cream cheese filling ahead to save time. For crunchier top, bake muffins longer and store uncovered after cooling.