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Blueberry Cheesecake Crumble Muffins

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 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 Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 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 Filling
  • 8 oz Cream Cheese Ensure softened.
For the Crumble Topping
  • 1/2 cup Brown Sugar Can replace with coconut sugar.
  • 1/2 cup Oats Use gluten-free oats if needed.

Equipment

  • muffin tin
  • Mixing Bowls
  • Whisk
  • Fork

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease it.
  2. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. Melt the unsalted butter, let it cool, then whisk in buttermilk, egg, and vanilla extract until smooth.
  4. Gently combine the wet mixture with the dry ingredients and fold in blueberries.
  5. In another bowl, beat cream cheese with granulated sugar and vanilla extract until creamy and smooth.
  6. For the crumble, mix brown sugar, flour, oats, and melted butter until crumbly.
  7. Spoon half of the muffin batter into each cup, add cheesecake filling, then top with remaining batter.
  8. Sprinkle crumble mixture on top and bake for 20-25 minutes until golden and a toothpick comes out clean.
  9. 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

Notes

Store 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.

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