Blueberry Cheesecake MuffinsWith Brown Sugar crumb
Recipe: Makes 12 large muffins 💛
Muffins:
3 cups all purpose flour
1 1/2 cups white sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
2/3 cup milk or more as needed (I used whole)
2 cups blueberries (I used almost 3)
Cheesecake filling:
8oz softened cream cheese
4 tablespoons white sugar
Splash of vanilla (roughly a tablespoon, I never measure 😬)
Crumb topping:
1/2 cup white sugar or 1 cup if not using brown
1/2 cup packed brown sugar (I used dark brown sugar but any will work you can also just use white sugar)
2/3 cup all purpose flour
1/2 cup of melted butter (I started with 1/4 cup and it was plenty to get the consistency I wanted)
1 tablespoon of cinnamon
Directions:
1) Gather all ingredients and preheat oven to 400*. Grease or line your cupcake pan.
2) To make Muffins; Whisk flour, sugar, baking powder and salt together in a large bowl. Set to the side.
3) Pour vegetable oil into measuring cup, add in eggs and milk. Mix until combined.
4) Pour in vegetable oil, egg and milk mixture into dry ingredients and mix/fold until dough has formed. Fold in blueberries. Set dough aside.
5) To make cheesecake filling; in a smaller bowl add softened cream cheese, granulated sugar and vanilla extract mix until creamy and set aside.
6) To make crumble topping; in a dish add sugar, brown sugar, flour, and cinnamon lightly mix before drizzling melted butter over dry ingredients. Do not mix, you want it chunky not thick like a batter. Once finished place in fridge.
7) Scoop blueberry muffin mix into muffin pans filling just enough to cover the bottoms or the pan, once finished put a scoop of cream cheese mixture into middle of each muffin and cover with remaining muffin mix. Once all muffins are covered with batter use crumble topping to put a generous layer of sugar mixture on top.
8) Bake in over at 400* for 22-28 minutes or until toothpick comes out mostly dry (if poked into cheesecake center may have some cream on it)
9) Remove from heat, let cool or eat warm and enjoy!! 💛
Blueberry cheesecake muffins are a delightful combination of fluffy muffin and rich cream cheese filling, topped with a crunchy brown sugar crumble. These muffins are incredibly versatile, making them suitable for breakfast, snacks, or dessert. Blueberries are not only delicious but also packed with antioxidants, vitamins, and minerals, making these muffins a healthier option compared to many pastries. To ensure the best flavor, use fresh or frozen blueberries—either works well, but fresh will give a succulent burst of juice. When mixing your ingredients, be careful not to overmix; just combine until the dry ingredients are moistened. This will keep your muffins light and fluffy. The cheesecake filling can be customized with different flavors, such as lemon or almond extract, which can enhance the overall taste. Baking times may vary depending on your oven, so keep an eye on your muffins and perform the toothpick test to ensure they're baked through. For an added twist, consider serving these muffins warm, drizzled with a bit of honey or maple syrup, or alongside a scoop of vanilla ice cream for a decadent dessert. Enjoy your homemade blueberry cheesecake muffins with friends and family, or treat yourself to a batch that you can savor throughout the week!
