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Blueberry Cheesecake Crumble Muffins

Blueberry Cheesecake Crumble Muffins: Irresistibly Cozy Treats

These blueberry cheesecake crumble muffins are the perfect blend of cheesecake and blueberries, creating a delectable treat for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 3/4 cup Granulated Sugar Feel free to adjust to taste or replace with a sugar alternative.
  • 1/2 cup Unsalted Butter Swap with coconut oil for dairy-free option.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk Milk with lemon juice makes a great substitute.
  • 1 large Egg A flax egg works well for a vegan alternative.
  • 1 teaspoon Vanilla Extract
  • 1 cup Blueberries Both fresh or frozen work beautifully.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Ensure it's softened for easy mixing.
For the Crumble Topping
  • 1/2 cup Brown Sugar You can use coconut sugar as a substitute.
  • 1 cup Oats Opt for gluten-free oats if necessary.

Equipment

  • muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined.
  3. In a separate bowl, melt the butter and allow it to cool slightly, then whisk in buttermilk, egg, and vanilla extract.
  4. Gently combine the wet ingredients into the dry ingredients using a spatula and fold in the blueberries.
  5. In a small mixing bowl, beat the cream cheese with sugar and vanilla extract until smooth.
  6. Mix together brown sugar, oats, and flour with melted butter until crumbly for the topping.
  7. Spoon muffin batter into liners, add cheesecake filling, then top with more batter followed by crumble topping.
  8. Bake for 20-25 minutes until golden brown. Let cool for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Ensure ingredients like cream cheese and egg are at room temperature for a smoother filling. Store muffins in an airtight container for freshness.

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