If you’re searching for a delightful treat that’s perfect for breakfast or an afternoon snack, look no further than Blueberry Cheesecake Crumble Muffins. These muffins combine the tangy goodness of blueberries with a creamy cheesecake filling and a crunchy crumble topping. They are fluffy, flavorful, and easy to make, making them a perfect addition to any meal. Let’s dive into how you can whip up this scrumptious recipe!
Why You’ll Love This Recipe
- Quick & Easy: You can have these muffins baked and ready within an hour.
- Simple Ingredients: Made with commonly found pantry staples and fresh blueberries.
- Perfect for Any Occasion: Great for breakfast, brunch, tea time, or even dessert.
- Crowd-Pleaser: They’re sure to impress family and friends with their beautiful presentation and even better taste.
- Unbelievably Delicious: The creamy filling and crumbly topping create a flavor explosion in every bite.
Ingredients Needed
For the Muffins:
- 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
How to Make Blueberry Cheesecake Crumble Muffins
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This preheating ensures that your muffins bake evenly and rise perfectly.
- Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. This dry mix sets the base for your muffins.
- In a separate bowl, combine melted butter, buttermilk, egg, and vanilla extract. Make sure the butter isn’t too hot, or it could cook the egg!
- Mix the wet ingredients into the dry mixture until just combined; don’t over-mix to keep your muffins fluffy.
- Gently fold in the blueberries, ensuring they are evenly distributed without breaking them.
- Prepare the cheesecake filling by mixing together the softened cream cheese, sugar, and vanilla extract in another bowl until you achieve a smooth consistency.
- For the crumble topping, combine flour, brown sugar, oats, and melted butter in a small bowl. Mix until crumbly.
- Spoon about a tablespoon of muffin batter into each muffin cup. Add a teaspoon of cheesecake filling on top, followed by another tablespoon of muffin batter.
- Sprinkle the crumble topping evenly over each muffin cup for added texture and sweetness.
- Bake in your preheated oven for 20-25 minutes or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool the muffins in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
These muffins are best enjoyed warm, but they’re also delicious at room temperature. Serve them with a cup of coffee or tea for a delightful afternoon treat. To store, place them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage—just make sure to defrost them before enjoying.
Helpful Notes
- Tip: For extra flavor, consider adding a sprinkle of lemon zest into the muffin batter or cheesecake filling.
- If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a tablespoon of vinegar or lemon juice.
Conclusion
Blueberry Cheesecake Crumble Muffins are a fantastic treat that balances sweetness, creaminess, and a satisfying crunch. Quick and easy to whip up, they make a winning choice for any occasion. If you tried this recipe, leave a comment and a star rating below! Don’t forget to share your delicious creations on social media—what variations did you try? Let us know below!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries will work just fine. Just be careful not to over-mix them to avoid discoloration.
How do I make this gluten-free?
You can use a gluten-free flour blend instead of all-purpose flour, and the recipe will still turn out delicious.
Is this recipe freezer-friendly?
Absolutely! Allow the muffins to cool completely, then store them in a freezer-safe container. They will last for about 2-3 months in the freezer.
Print
Blueberry Cheesecake Crumble Muffins
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious muffins combining blueberries, creamy cheesecake filling, and a crunchy crumble topping, perfect for breakfast or snacks.
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 crumble)
- 1/4 cup brown sugar
- 1/4 cup oats
- 1/4 cup unsalted butter, melted (for crumble)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, combine melted butter, buttermilk, egg, and vanilla extract.
- Mix the wet ingredients into the dry mixture until just combined.
- Gently fold in the blueberries.
- Prepare the cheesecake filling by mixing together the softened cream cheese, sugar, and vanilla extract until smooth.
- For the crumble topping, combine flour, brown sugar, oats, and melted butter until crumbly.
- Spoon about a tablespoon of muffin batter into each muffin cup, add a teaspoon of cheesecake filling, and top with another tablespoon of muffin batter.
- Sprinkle the crumble topping evenly over each muffin cup.
- Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Cool the muffins in the tin for about 5 minutes before transferring to a wire rack.
Notes
For added flavor, consider a sprinkle of lemon zest. Store in an airtight container at room temperature for up to three days. Freezes well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg