Blueberry Cheesecake Crumble Muffins Recipe

If you’re craving a delightful treat that’s bursting with fresh berries, creamy cheesecake goodness, and a satisfyingly crunchy topping, these Blueberry Cheesecake Crumble Muffins are about to become your new obsession. Imagine biting into a soft, moist muffin filled with sweet blueberries and swirled with luscious cheesecake, all crowned with a golden oat crumble that adds just the right touch of texture. These Blueberry Cheesecake Crumble Muffins combine the best of breakfast and dessert, making them perfect for any occasion where you want a little extra joy in your mouth.

Ingredients You’ll Need

The magic of Blueberry Cheesecake Crumble Muffins lies in their simple yet essential ingredients. Each one plays a crucial role: from the tender crumb of the muffin to the creamy filling and the crisp crumble topping that makes every bite unforgettable.

• 1 cup all-purpose flour: The foundation of the muffin, ensuring a soft but sturdy texture.
• 1/2 cup granulated sugar: Adds just the right amount of sweetness to the muffin batter.
• 1/4 cup unsalted butter, melted: Brings moisture and richness to the muffins.
• 1 teaspoon baking powder: Helps the muffins rise beautifully and stay fluffy.
• 1/2 teaspoon baking soda: Works alongside baking powder for perfect lift and crumb.
• 1/4 teaspoon salt: Balances the sweetness and enhances all other flavors.
• 1/2 cup buttermilk: Contributes tanginess and tenderness to the muffins.
• 1 large egg: Provides structure and binds the ingredients together.
• 1 teaspoon vanilla extract: Adds warm, comforting depth to the flavor.
• 1 cup fresh or frozen blueberries: Bursting with juicy sweetness and vibrant color.
• 4 oz cream cheese, softened: For the signature creamy cheesecake filling inside every muffin.
• 1/4 cup granulated sugar (for filling): Sweetens and lightens the cream cheese for a smooth texture.
• 1 teaspoon vanilla extract (for filling): Infuses the cheesecake filling with extra flavor.
• 1/4 cup all-purpose flour (for crumble): Helps create the crumbly topping texture.
• 1/4 cup brown sugar: Adds sweetness and a subtle caramel note to the crumble.
• 1/4 cup oats: Gives the crumble topping a hearty, rustic crunch.
• 1/4 cup unsalted butter, melted (for crumble): Binds the crumble ingredients and browns beautifully.

How to Make Blueberry Cheesecake Crumble Muffins

Step 1: Preheat and Prepare Your Muffin Tin

Start by preheating your oven to 375°F (190°C), ensuring a hot environment for those muffins to rise just right. Line your muffin tin with paper liners to prevent sticking and make cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This blend is what will give your muffins their tender crumb and the perfect balance of sweet and savory notes.

Step 3: Combine the Wet Ingredients

In another bowl, stir together the melted butter, buttermilk, egg, and vanilla extract. The buttermilk adds a subtle tang that pairs beautifully with the sweet blueberries, while the butter and egg provide richness and moisture.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients and gently stir just until combined. Over-mixing will toughen your muffins, so keep it light. Then gently fold in the blueberries, making sure they’re evenly distributed without bursting all over your batter.

Step 5: Prepare the Cheesecake Filling

In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. This luscious filling is the secret surprise in every Blueberry Cheesecake Crumble Muffin that takes them over the top.

Step 6: Make the Crumble Topping

Stir together the flour, brown sugar, oats, and melted butter until crumbly. This topping will turn golden and crunchy during baking, providing a delightful contrast to the soft muffins.

Step 7: Assemble the Muffins

Spoon a tablespoon of muffin batter into each muffin cup. Then add a teaspoon of cheesecake filling on top of the batter, followed by another tablespoon of muffin batter to seal in the creamy center. Finish by sprinkling the crumble topping generously over each muffin.

Step 8: Bake to Perfection

Bake your muffins for 20 to 25 minutes until they’re golden brown and a toothpick inserted in the center comes out clean. Let them rest in the pan for 5 minutes before moving them to a wire rack to cool completely. This resting step helps the muffins set perfectly, so you get that ideal texture.

How to Serve Blueberry Cheesecake Crumble Muffins

Garnishes

These muffins are beautiful on their own, but a light dusting of powdered sugar or a fresh sprig of mint really adds a lovely touch. You can also spoon a little whipped cream or cream cheese frosting on the side for an extra indulgent finish.

Side Dishes

Serve these Blueberry Cheesecake Crumble Muffins alongside a cup of hot coffee or tea for a perfect morning treat. They also pair wonderfully with fresh fruit salad or yogurt for a balanced breakfast or brunch spread.

Creative Ways to Present

For a show-stopping dessert plate, slice the muffins in half and layer them with extra cheesecake filling and fresh blueberries, creating mini parfaits. They’re also fantastic as a grab-and-go snack packed in a pretty box for picnics or packed lunches.

Make Ahead and Storage

Storing Leftovers

Once your Blueberry Cheesecake Crumble Muffins have cooled completely, store them in an airtight container at room temperature for up to two days. For longer storage, keeping them in the fridge will extend their freshness up to a week without drying out.

Freezing

These muffins freeze beautifully. Wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. When frozen, they’ll stay delicious for up to three months, making it easy to enjoy them whenever a craving hits.

Reheating

To enjoy your muffins warm, simply thaw them overnight in the refrigerator or at room temperature for a few hours. Then reheat in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 20-30 seconds. This revives that fresh-baked softness and melts the cheesecake filling slightly for a heavenly bite.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well in Blueberry Cheesecake Crumble Muffins. Just be sure to thaw and drain them to avoid excess moisture, or fold them in frozen gently to keep your batter from turning blue.

Is there a substitute for buttermilk?

If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of lemon juice or white vinegar to a half cup of milk. Let it sit for 5 minutes to curdle before using. This trick keeps the muffins tender and tangy.

Can I make these muffins dairy-free?

Yes! Use a dairy-free cream cheese alternative for the filling and swap the butter for a plant-based margarine or coconut oil. Just be aware the texture may be slightly different, but the flavor will still be fantastic.

How can I prevent the blueberries from sinking to the bottom?

To keep blueberries suspended evenly in your Blueberry Cheesecake Crumble Muffins, toss them lightly in a bit of flour before folding into the batter. This simple step helps them stay nicely distributed throughout each muffin.

Can I double the recipe?

Definitely! Doubling the recipe is a great idea if you want to share these delicious Blueberry Cheesecake Crumble Muffins with family and friends. Just make sure to bake them in batches so your oven temperature stays consistent and the muffins bake evenly.

Final Thoughts

There’s something incredibly satisfying about the mix of juicy blueberries, creamy cheesecake filling, and crumbly oat topping all wrapped up in a perfectly soft muffin. I can’t recommend these Blueberry Cheesecake Crumble Muffins enough for your next breakfast, brunch, or anytime treat. Once you try them, I promise they’ll become a beloved staple in your kitchen, bringing a little burst of happiness to your day with every bite.

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