Description
Delicious muffins combining fluffy texture, sweet blueberries, and rich cheesecake, topped with a crunchy crumble.
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
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour (for topping)
- 1/4 cup brown sugar
- 1/4 cup oats
- 1/4 cup unsalted butter, melted (for topping)
Instructions
- 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.
Notes
For best flavor, use fresh blueberries. You can substitute with raspberries or strawberries if desired.