Blueberry Cheesecake Crumble Muffins Recipe

Introduction

These Blueberry Cheesecake Crumble Muffins combine the best of tender blueberry muffins with a creamy cheesecake center and a crunchy oat crumble topping. They’re perfect for breakfast, brunch, or a sweet snack any time of day.

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

Instructions

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

Tips & Variations

• Use fresh blueberries for a brighter flavor or frozen blueberries without thawing to prevent color bleeding.
• For a lemony twist, add 1 teaspoon of lemon zest to the batter.
• To make these dairy-free, substitute cream cheese with a plant-based alternative and use almond milk instead of buttermilk.
• Ensure the cream cheese is softened to make mixing smoother and the filling creamy.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat refrigerated muffins in the microwave for about 15-20 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in these muffins?

Yes, you can use frozen blueberries directly without thawing. This helps prevent the batter from becoming too blue or watery.

How do I know when the muffins are fully baked?

Insert a toothpick into the center of a muffin; if it comes out clean or with just a few crumbs, the muffins are done. The tops should be golden brown as well.

Blueberry Cheesecake Crumble Muffins Recipe

Print Recipe

★★★★★

4.8 from 145 reviews

Delicious Blueberry Cheesecake Crumble Muffins featuring a moist blueberry batter, creamy cheesecake filling, and a crunchy oat crumble topping. Perfect for breakfast, brunch, or a sweet snack, these muffins combine tangy cream cheese with juicy blueberries for a delightful treat.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners to prevent sticking and make removal easy.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a separate bowl, mix melted unsalted butter, buttermilk, egg, and vanilla extract thoroughly until smooth and well blended.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients, stirring gently until just combined. Avoid over-mixing to keep muffins tender.
5. Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, ensuring they are evenly distributed without breaking them up.
6. Prepare Cheesecake Filling: In another bowl, beat softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
7. Make Crumble Topping: In a small bowl, mix all-purpose flour, brown sugar, oats, and melted unsalted butter until the mixture resembles coarse crumbs.
8. Assemble Muffins: Spoon about one tablespoon of muffin batter into each muffin cup, add a teaspoon of the cheesecake filling on top, then cover with another tablespoon of muffin batter to encase the cheesecake layer.
9. Add Crumble Topping: Evenly sprinkle the crumble topping over each muffin to add a crunchy, sweet finish.
10. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
11. Cool: Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, preserving their texture and flavor.

Notes

• For best results, use fresh blueberries, but frozen can be used if fresh are out of season—do not thaw them to avoid excess moisture in the batter.
• Ensure cream cheese is softened to room temperature for a smooth cheesecake filling.
• Do not over-mix the batter to keep the muffins light and fluffy.
• Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
• These muffins can be frozen for up to 3 months; thaw at room temperature before serving.

Keywords: Blueberry muffins, cheesecake muffins, crumble topping, breakfast muffins, baked goods, sweet muffins, brunch recipes