Description
Blueberry Cheesecake Crumble Muffins are a delectable treat that combines the rich creaminess of cheesecake with the sweet-tartness of blueberries, all nestled in a soft muffin topped with a crunchy crumble. Perfect for breakfast or brunch, these muffins will delight your taste buds and impress your family and friends. With simple ingredients and easy preparation, you’ll be indulging in this delightful experience in no time.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ cup granulated sugar
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup blueberries (fresh or frozen)
- ½ cup brown sugar
- ¼ tsp cinnamon
- ½ cup oats
- ¼ cup cold butter
Instructions
- Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
- In a bowl, beat together cream cheese, granulated sugar, and vanilla until smooth; set aside.
- In another bowl, mix flour, baking powder, salt, and cinnamon. In a separate bowl, cream butter and sugar until fluffy; add eggs one at a time and then vanilla.
- Gradually add dry ingredients to wet mixture along with fresh blueberries until just combined.
- Fill muffin tins halfway with batter, add cream cheese filling, then top with remaining batter until three-quarters full.
- For the crumble topping, mix brown sugar, oats, cinnamon, and cold butter until crumbly; sprinkle over each muffin.
- Bake for 20–25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 290
- Sugar: 15g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg