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Blueberry Cheesecake Crumble Muffins Recipe

Blueberry Cheesecake Crumble Muffins Recipe
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★★★★★

5.2 from 24 reviews

These Blueberry Cheesecake Crumble Muffins combine moist, fluffy blueberry muffins with a rich cheesecake filling and a crunchy oat crumble topping for a decadent breakfast treat or snack.

Ingredients

Scale

Muffin Batter

  • 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

Cheesecake Filling

  • 4 oz cream cheese, softened
  • 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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to ensure easy removal and cleanup.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
  3. Combine Wet Ingredients: In a separate bowl, whisk melted butter, buttermilk, egg, and vanilla extract until fully combined to create a smooth, flavorful mixture.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined; be careful not to overmix to keep the muffins tender.
  5. Fold in Blueberries: Carefully fold in the fresh or frozen blueberries to distribute them evenly without breaking them up.
  6. Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  7. Make Crumble Topping: In another bowl, mix the flour, brown sugar, oats, and melted butter until crumbly; this will add a deliciously crunchy texture on top.
  8. Assemble Muffins: Spoon about a tablespoon of muffin batter into each muffin liner, add a teaspoon of cheesecake filling on top, and then cover with another tablespoon of muffin batter.
  9. Add Crumble Topping: Generously sprinkle the crumble topping evenly over the filled muffin cups for a sweet and crunchy finish.
  10. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
  11. Cool Muffins: Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, letting flavors set.

Notes

  • Use fresh or frozen blueberries; if using frozen, do not thaw to prevent color bleeding into the batter.
  • Ensure cream cheese is softened to room temperature for smooth cheesecake filling.
  • Do not overmix the batter to avoid dense muffins.
  • You can substitute buttermilk with milk plus 1 teaspoon of lemon juice or vinegar if needed.
  • Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For a vegan version, substitute dairy ingredients and use egg replacer, though texture may vary slightly.

Nutrition

Keywords: blueberry muffins, cheesecake muffins, crumble topping, blueberry dessert, breakfast muffins

Find it online: https://tastybella.com/blueberry-cheesecake-crumble-muffins-recipe/