Why Make This Recipe

Blueberry Cheesecake Crumble Muffins are not just any ordinary muffins. They combine the sweetness of blueberries, the creamy texture of cheesecake, and the crunchiness of a crumble topping. This delightful treat is perfect for breakfast, snacks, or dessert. Plus, they are easy to make, so anyone can enjoy baking them at home!

How to Make Blueberry Cheesecake Crumble Muffins

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

For the cheesecake filling:

• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the crumble topping:

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup oats
• 1/4 cup unsalted butter, melted

Directions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the melted butter, buttermilk, egg, and vanilla extract. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to over-mix.
6. In a separate bowl, prepare the cheesecake filling by mixing the cream cheese, sugar, and vanilla extract until smooth.
7. To make the crumble topping, combine flour, brown sugar, oats, and melted butter in a small bowl.
8. Spoon a tablespoon of muffin batter into each muffin cup, followed by a teaspoon of cheesecake filling, and top with another tablespoon of muffin batter.
9. Sprinkle the crumble topping evenly over each muffin.
10. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
11. Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Blueberry Cheesecake Crumble Muffins

These muffins are best served warm, but they are also delicious at room temperature. You can serve them on their own, or with a sprinkle of powdered sugar on top. A dollop of whipped cream or a scoop of vanilla ice cream can make them even more special!

How to Store Blueberry Cheesecake Crumble Muffins

Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. To freeze, wrap each muffin in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 3 months.

Tips to Make Blueberry Cheesecake Crumble Muffins

• Make sure your ingredients are at room temperature for better mixing.
• If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar.
• Avoid over-mixing the batter after adding in the blueberries to keep the muffins light and fluffy.

Variation

You can switch up the berries! Try using raspberries or chopped strawberries for a different flavor. You could also add nuts or chocolate chips for extra texture and taste.

FAQs

Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Just be sure to fold them in gently so the batter doesn’t turn blue.

Can I make these muffins ahead of time?
Absolutely! You can prepare them the night before and bake them in the morning for a fresh treat.

What can I substitute for cream cheese in the filling?
You can use mascarpone cheese or Greek yogurt as a lighter alternative to cream cheese.

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Blueberry Cheesecake Crumble Muffins

Deliciously sweet muffins combining blueberries, creamy cheesecake, and a crunchy crumble topping - perfect for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 200 kcal

Ingredients

  

Muffin Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk Can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries Frozen blueberries can be used; fold gently.

Cheesecake Filling

• 4 oz cream cheese, softened Can substitute with mascarpone cheese or Greek yogurt.
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Crumble Topping

• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup oats
• 1/4 cup unsalted butter, melted

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• In another bowl, combine the melted butter, buttermilk, egg, and vanilla extract. Mix well.
• Add the wet ingredients to the dry ingredients and stir until just combined.
• Gently fold in the blueberries, being careful not to over-mix.

Cheesecake Filling Preparation

• In a separate bowl, prepare the cheesecake filling by mixing the cream cheese, sugar, and vanilla extract until smooth.

Crumble Topping Preparation

• To make the crumble topping, combine flour, brown sugar, oats, and melted butter in a small bowl.

Assembly and Baking

• Spoon a tablespoon of muffin batter into each muffin cup, followed by a teaspoon of cheesecake filling, and top with another tablespoon of muffin batter.
• Sprinkle the crumble topping evenly over each muffin.
• Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
• Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best served warm, but delicious at room temperature. Can be served with powdered sugar, whipped cream, or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days; freeze for up to 3 months.

Keyword Baking, Blueberry Muffins, Cheesecake Muffins, Dessert Ideas, Easy Muffins