Blueberry Cheesecake Crumble Muffins Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
- 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.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix melted unsalted butter, buttermilk, egg, and vanilla extract thoroughly until smooth and well blended.
- 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.
- Fold in Blueberries: Carefully fold in the fresh or frozen blueberries, ensuring they are evenly distributed without breaking them up.
- Prepare Cheesecake Filling: In another bowl, beat softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
- Make Crumble Topping: In a small bowl, mix all-purpose flour, brown sugar, oats, and melted unsalted butter until the mixture resembles coarse crumbs.
- 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.
- Add Crumble Topping: Evenly sprinkle the crumble topping over each muffin to add a crunchy, sweet finish.
- 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.
- 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
