Jump to Recipe Print RecipeAs I pulled the first batch of Blueberry Cheesecake Crumble Muffins from the oven, the warm, sweet aroma filled my kitchen, instantly lifting my spirits. These muffins are an enchanting blend of creamy cheesecake and tart blueberries, topped with a crunchy crumble that makes them feel indulgent yet somehow wholesome. They are perfect for serving at brunch or enjoying as an afternoon pick-me-up, offering the best of both worlds: delightful flavor and a hint of nutrition. Plus, they’re surprisingly easy to whip up, so you can enjoy homemade goodness without spending all day in the kitchen. Curious about how to make these luscious bites of joy? Let’s dive into the recipe! Why are Blueberry Cheesecake Muffins irresistible? Decadent Delight: These muffins are the perfect treat, combining the creamy goodness of cheesecake with the antioxidant-rich burst of blueberries, making them a guilt-free indulgence. Easy to Make: With a simple recipe that requires basic baking skills, you can whip these up in no time—ideal for sudden cravings or unexpected guests! Flexible Ingredients: Enjoy the versatility of this recipe with options for gluten-free flour or various fruits, like raspberries, opening the door to endless flavor combinations. Perfect for Any Occasion: These muffins shine at brunch, serve as a delightful afternoon snack, or the ideal breakfast on the go. A Crowd Favorite: Rich in flavor and texture, they’ll please everyone from kids to adults, keeping your friends and family asking for seconds! Explore our tips for storing and serving these muffins, and cherish each delicious bite! Blueberry Cheesecake Crumble Muffin Ingredients For the Muffin Batter • All-Purpose Flour – Provides structure; substitute with a gluten-free flour blend for gluten-free muffins. • Granulated Sugar – Adds sweetness to both the muffin and cheesecake filling; feel free to adjust to taste. • Unsalted Butter – Brings richness and moisture; can be swapped for coconut oil for a dairy-free option. • Baking Powder & Baking Soda – Essential leavening agents that help the muffins rise perfectly. • Salt – Enhances flavor and balances the sweetness of the muffins. • Buttermilk – Moistens the batter and contributes a delightful tang; you can use milk with a teaspoon of vinegar as a substitute. • Large Egg – Acts as a binding agent; swap it out for a flaxseed meal mixture for an egg-free version. • Vanilla Extract – Lends aromatic flavor; opt for pure vanilla for the best taste. • Blueberries – The star of the show, offering sweetness and antioxidants; use fresh or frozen without thawing to maintain texture. For the Cheesecake Filling • Cream Cheese – Delivers that creamy goodness; ensure it’s softened for easy mixing. For the Crumble Topping • Brown Sugar – Adds deep sweetness and moisture to the crumble; can be replaced with coconut sugar if needed. • Oats – Introduces crunch and texture; use gluten-free oats for a gluten-free option. Now you’re ready to gather your ingredients and embark on the delightful journey of making your own Blueberry Cheesecake Crumble Muffins! Step‑by‑Step Instructions for Blueberry Cheesecake Crumble Muffins Step 1: Preheat the Oven and Prepare the Tin Begin by preheating your oven to 375°F (190°C). While it’s warming up, line a standard muffin tin with paper liners or lightly grease it to prevent sticking. This ensures that your Blueberry Cheesecake Crumble Muffins come out easily after baking, leaving them perfectly intact for enjoyment. Step 2: Combine the Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed. This step is essential for ensuring that your muffins rise uniformly and have a delightful texture. Set this bowl aside while you prepare the wet ingredients. Step 3: Mix the Wet Ingredients In another bowl, melt the unsalted butter and allow it to cool slightly. Then, whisk in the buttermilk, large egg, and vanilla extract until the mixture is smooth and well combined. The melted butter adds richness and moisture to your muffin batter, which complements the blueberry filling beautifully. Step 4: Combine Wet and Dry Ingredients Gently pour the wet mixture into the bowl with the dry ingredients. Stir just until combined, being careful not to overmix. Overmixing can result in dense muffins, so a few lumps are perfectly fine. After combining, fold in the blueberries gently, shining a spotlight on their vibrant color. Step 5: Prepare the Cheesecake Filling In a separate mixing bowl, beat the softened cream cheese with granulated sugar and a touch of vanilla extract until creamy and smooth. This creamy filling will sit right in the center of your muffins, and it’s important to ensure there are no lumps for a silky texture that complements the blueberry muffins. Step 6: Make the Crumble Topping In a medium bowl, combine the brown sugar, all-purpose flour, oats, and melted butter. Use a fork or your fingers to mix these ingredients until crumbly. The mixture should resemble coarse crumbs, ready to create a deliciously crunchy topping for your Blueberry Cheesecake Crumble Muffins. Step 7: Layer the Batter and Fillings Spoon about half of the muffin batter into each prepared muffin cup, filling them about halfway. Then, add a dollop of the cheesecake filling in the center of the batter. Top this with the remaining muffin batter, filling each cup to about three-quarters full, creating a delightful surprise with each bite. Step 8: Add the Crumble and Bake Sprinkle the crumble mixture generously over each muffin. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will soon fill with exhilarating aromas as these Blueberry Cheesecake Crumble Muffins rise to perfection. Step 9: Cool and Enjoy Once baked, allow the muffins to cool in the pan for about five minutes before transferring them to a wire rack to cool completely. This gentle cooling process helps set their structure and makes for a delightful texture. Enjoy your homemade muffins fresh or stored for later indulgence! How to Store and Freeze Blueberry Cheesecake Crumble Muffins Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days to maintain their freshness and prevent them from drying out. Fridge: For longer storage, place the muffins in the refrigerator where they can last up to a week. Just make sure they’re in an airtight container to avoid absorbing any odors. Freezer: To freeze, wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months; simply thaw them at room temperature or microwave for a few seconds before enjoying. Reheating: To enjoy warm muffins again, reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5-10 minutes until warmed through and the crumble is crispy again. Make Ahead Options Blueberry Cheesecake Crumble Muffins are perfect for meal prep enthusiasts! You can mix the muffin batter and even prepare the cheesecake filling up to 24 hours in advance, storing both in separate airtight containers in the refrigerator. To keep your muffins tasting fresh, simply refrigerate the batter and filling, preventing any oxidation or drying out. When you’re ready to bake, layer the prepared batter and cheesecake filling in the muffin tin, add the crumble topping, and bake as directed. This way, you’ll enjoy delightful, homemade muffins with minimal effort during your busy mornings, all while maintaining their delicious quality! Blueberry Cheesecake Crumble Muffins Variations Embrace your culinary creativity with these tempting twists and substitutions for your Blueberry Cheesecake Crumble Muffins, tantalizing your taste buds in delightful new ways! Berry Medley: Substitute blueberries with a mix of raspberries, blackberries, or strawberries for a vibrant twist. Each berry brings its unique flavor and color, making for a beautiful and delicious presentation. Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour to cater to those with gluten sensitivities. This simple swap keeps the muffins moist while ensuring everyone can join in on the fun! Dairy-Free Delight: Swap unsalted butter with coconut oil for a rich, dairy-free version. It adds a subtle coconut flavor, enhancing the overall taste without compromising creaminess. Nutty Crunch: Incorporate chopped nuts like pecans or walnuts into the crumble topping for an added crunch. They bring a delightful texture, contrasting beautifully with the creamy cheesecake and soft muffin. Flavorful Spice: Add a teaspoon of cinnamon or nutmeg to the crumble mixture for a warm, cozy flavor. The spices will envelop your kitchen in delightful aromas, making it feel like a homey bakery! Chocolate Indulgence: Fold in chocolate chips along with the blueberries to satisfy your chocolate cravings. The melty chocolate and tart berries create a perfect balance of flavors. Citrus Zing: Grate some lemon or orange zest into the batter for a bright citrus aroma that compliments the blueberries. It adds a refreshing twist, elevating the sweetness of the muffins. Heat it Up: For those who enjoy a kick, sprinkle a pinch of cayenne pepper or cinnamon into the batter. A little heat can beautifully contrast the sweetness of the cheesecake filling. Feel free to experiment with these variations or to combine them for an extraordinary muffin experience! And if you’re looking for more creative ways to enjoy blueberries, check out our delicious blueberry pancake recipe or learn how to make a scrumptious blueberry compote perfect for toppings! Expert Tips for Blueberry Cheesecake Crumble Muffins Mix Gently: Avoid Overmixing: Mix just until the dry and wet ingredients are combined to keep the muffins light and fluffy; overmixing can lead to dense muffins. Cheesecake Consistency: Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for a smooth filling; cold cream cheese can create lumps. Fresh vs. Frozen: Don’t Thaw Berries: Use frozen blueberries directly from the freezer to prevent excess moisture, which can make the muffins soggy. Crispy Crumble: Make it Crunchy: For a delightful crumble topping, combine granulated and brown sugar; this mix gives the muffins an extra crunch that everyone loves. Proper Cooling: Cool Correctly: Allow muffins to cool in the tin for a few minutes; this helps maintain their shape and enhances texture. Alternate Flavors: Experiment with Fruits: Try raspberries or chocolate chips for a twist on the classic blueberry cheesecake crumble muffins. What to Serve with Blueberry Cheesecake Crumble Muffins Serving up a delightful array of accompaniments can take your muffin experience from good to exceptional, creating moments to savor. Fresh Fruit Salad: A medley of seasonal fruits adds brightness and color to your brunch table, complementing the sweetness of the muffins. The fresh, juicy bites balance the richness of the cheesecake filling beautifully. Greek Yogurt Parfait: Layer tangy Greek yogurt with honey and granola for a satisfying contrast to the muffins. This creamy delight will elevate your snack to a gourmet level while keeping it wholesome. Coffee or Tea: Pair your muffins with a steaming cup of coffee or a soothing herbal tea. The warmth and calming notes will enhance the muffin experience, inviting cozy moments with every sip and bite. Cream Cheese Frosting: For an extra indulgent treat, slather on some cream cheese frosting. This addition will double down on the cheesecake flavor, turning your muffins into mini cupcakes. Maple Syrup Drizzle: A light drizzle of warm maple syrup adds a touch of sweetness and a lovely touch of flavor. It’s a simple way to elevate your muffins for a cozy breakfast. Chocolate Milk: As a nostalgic nod, serve alongside chocolate milk for a fun, childhood-inspired pairing. The rich flavor of the chocolate will mix deliciously with the blueberry and cheesecake notes. Prosecco or Sparkling Wine: For a bubbly brunch, consider offering prosecco or a fruity sparkling wine. This festive touch enhances the celebratory feel when serving these delightful muffins to guests. Ice Cream: If you’re feeling adventurous, serve a warm muffin with a scoop of vanilla ice cream. The melty creaminess creates an irresistible dessert experience that’s sure to impress! Blueberry Cheesecake Crumble Muffins Recipe FAQs How do I select the best blueberries for my muffins? Absolutely! For the best flavor and texture, choose blueberries that are plump, firm, and shiny with a deep blue color. Avoid berries with dark spots or shriveled skins, as these are signs of age. Fresh blueberries are preferable, but if using frozen, do not thaw them prior to mixing into your muffin batter; this helps maintain their texture and prevents excess moisture. What’s the best way to store leftover muffins? Very! To keep your Blueberry Cheesecake Crumble Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the fridge where they can last for about a week. Just be sure they stay sealed to avoid absorbing any odors! Can I freeze these muffins for later enjoyment? Absolutely! To freeze your muffins, wrap each one tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or pop them in the microwave for about 10-15 seconds for a warm treat! Why are my muffins dense and not fluffy? Oh no! If your muffins come out dense, it’s likely from overmixing the batter. Make sure to mix the wet and dry ingredients just until combined and include a few lumps. Another common culprit could be using cold ingredients; ensure your butter and cream cheese are at room temperature to help create that light, fluffy texture. Are these muffins suitable for people with dietary restrictions? Very! You can easily adapt this recipe for a gluten-free diet by swapping all-purpose flour with a gluten-free flour blend. For a dairy-free option, use coconut oil in place of butter and dairy-free cream cheese. Additionally, if you need an egg-free version, replace the egg with a flaxseed meal mixture (1 tablespoon of flaxseed meal combined with 2.5 tablespoons of water). Can children eat these muffins? Absolutely! They make a lovely treat for kids, but be sure to monitor for any allergies, especially with dairy or gluten. The muffins offer a balanced mix of nutrients, with antioxidants from the blueberries and protein from the cream cheese, making them a delightful and relatively healthy snack option for young ones. Blueberry Cheesecake Crumble Muffins for Irresistible Mornings Indulge in these Blueberry Cheesecake Crumble Muffins, a delightful blend of cheesecake and blueberries, perfect for any occasion. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 25 minutes minsCooling Time 5 minutes minsTotal Time 50 minutes mins Servings: 12 muffinsCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Muffin Batter2 cups All-Purpose Flour Can substitute with gluten-free flour.3/4 cup Granulated Sugar Adjust to taste.1/2 cup Unsalted Butter Can swap for coconut oil.2 teaspoons Baking Powder1/2 teaspoon Baking Soda1/4 teaspoon Salt1 cup Buttermilk Can use milk with vinegar as substitute.1 large Egg Can replace with flaxseed meal mixture.1 teaspoon Vanilla Extract Opt for pure vanilla.2 cups Blueberries Use fresh or frozen unthawed.For the Cheesecake Filling8 oz Cream Cheese Ensure softened.For the Crumble Topping1/2 cup Brown Sugar Can replace with coconut sugar.1/2 cup Oats Use gluten-free oats if needed. Equipment muffin tinMixing BowlsWhiskFork Method Step‑by‑Step InstructionsPreheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.Melt the unsalted butter, let it cool, then whisk in buttermilk, egg, and vanilla extract until smooth.Gently combine the wet mixture with the dry ingredients and fold in blueberries.In another bowl, beat cream cheese with granulated sugar and vanilla extract until creamy and smooth.For the crumble, mix brown sugar, flour, oats, and melted butter until crumbly.Spoon half of the muffin batter into each cup, add cheesecake filling, then top with remaining batter.Sprinkle crumble mixture on top and bake for 20-25 minutes until golden and a toothpick comes out clean.Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely. Nutrition Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg NotesStore muffins in an airtight container at room temperature for up to 3 days or in the fridge for a week. To freeze, wrap muffins tightly and store in a freezer-safe bag for up to 3 months. Tried this recipe?Let us know how it was!
