Why Make This Recipe

Blueberry Cheesecake Crumble Muffins are a delightful way to enjoy the combination of fluffy muffins, sweet blueberries, and rich cheesecake. These treats are perfect for breakfast, a snack, or even dessert. With a delicious crumble topping, each bite offers a wonderful mix of flavors and textures. Plus, they are easy to make, making them a great option for both beginners and experienced bakers alike.

How to Make Blueberry Cheesecake Crumble Muffins

Ingredients:

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

For the cheesecake filling:

4 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract

For the crumble topping:

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup oats
1/4 cup unsalted butter, melted

Directions:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine the melted butter, buttermilk, egg, and vanilla extract. Mix well.
Add the wet ingredients to the dry ingredients and stir until just combined.
Gently fold in the blueberries, being careful not to over-mix.
In a separate bowl, prepare the cheesecake filling by mixing the cream cheese, sugar, and vanilla extract until smooth.
To make the crumble topping, combine flour, brown sugar, oats, and melted butter in a small bowl.
Spoon a tablespoon of muffin batter into each muffin cup, followed by a teaspoon of cheesecake filling, and top with another tablespoon of muffin batter.
Sprinkle the crumble topping evenly over each muffin.
Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Blueberry Cheesecake Crumble Muffins

Serve these muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea. You can enjoy them as they are, or add a drizzle of honey or maple syrup for an extra touch of sweetness. They also make a lovely addition to brunch spreads or afternoon snacks.

How to Store Blueberry Cheesecake Crumble Muffins

Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week. You can also freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.

Tips to Make Blueberry Cheesecake Crumble Muffins

Use fresh blueberries for the best flavor, but frozen blueberries work well too. Just make sure to fold them in gently to avoid dyeing the batter.
Don’t overmix the batter; it’s okay if there are a few lumps.
If you want a little extra sweetness, feel free to add a pinch of cinnamon to the crumble topping.

Variation

You can switch things up by using raspberries or strawberries instead of blueberries. If you prefer a different flavor, try adding lemon zest to the batter for a refreshing twist.

FAQs

Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used in the cheesecake filling, but it may alter the texture slightly.

What can I do if I don’t have buttermilk?
You can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

How can I tell when the muffins are done baking?
Muffins are done when they turn golden brown on top and a toothpick inserted in the center comes out clean.

Blueberry Cheesecake Crumble Muffins