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