Blueberry Lemon Cheesecake Muffins

Blueberry Lemon Cheesecake Muffins

Most other “healthy” blueberry muffin recipes are nothing more than instructions for making high-sugar cupcakes without the frosting. And forget about those baked goodies taunting you from the local bakery case. Thankfully, this blueberry lemon cheesecake muffin recipe is low in sugar and actually has a place in a healthy, weight-loss diet. These are the perfect addition to any Sunday morning. This recipe is courtesy of our client, Cathy T and we hope you enjoy them as much as we do!

Serves: 2

Prep time: 5 minutes
Cook time: 10 minutes

Stage: 1|2

ShiftSetGo Blueberry Pancake
ShiftSetGo Creamy Cheesecake Mix
1-1/2 tsp baking powder
1/4 tsp sea salt
1 whole egg
2 tsp olive oil
1/2 tsp lemon emulsion
4 TBSP water 


  1. Preheat oven to 350 degrees. Mix all dry ingredients together.
  2. In a small bowl, beat the egg until foamy. Add in olive oil, lemon emulsion, and water. Stir well; add to dry ingredients. Mix until combined.
  3. Divide batter into 6 muffin tins, sprayed with non-stick spray or lined with paper. Bake for 8-10 minutes until tops are light brown and a toothpick comes out clean from the center.
  4. Remove from oven and let cool. Enjoy!! 

SSG Legend
1 SSG Meal (3 muffins)
1 tsp oil
1 extra per serving

Drizzle these blueberry lemon cheesecake muffins with Walden Farms Blueberry Syrup or Walden Farms Blueberry fruit spread! 

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