Blueberry Cheesecake Crumble Muffins are a delightful treat that brings together the creamy richness of cheesecake and the burst of fresh blueberries. The perfect combination of sweet and tangy, these muffins are topped with a crunchy crumble that elevates them to a whole new level. Reminiscent of my grandmother’s kitchen, where the aroma of baking would fill the air, these muffins are ideal for breakfast or a snack. Whether you’re looking to impress guests or just want a comforting bite, these muffins are sure to please!

Why You’ll Love This Blueberry Cheesecake Crumble Muffins

These muffins are a standout for several reasons. First, they offer a unique twist on traditional blueberry muffins, making them a delightful blueberry dessert muffin option. Second, the creamy cheesecake filling adds a luxurious layer of flavor that makes them perfect for special occasions or everyday enjoyment. Third, they are easy to make, allowing you to whip up a batch in no time. Additionally, they are versatile enough to be enjoyed for breakfast, brunch, or even dessert. With the combination of fresh blueberries and a crunchy crumble topping, you get a satisfying texture in every bite. Lastly, they can be easily adapted with blueberry cheesecake muffin variations to suit your taste!

Ingredients for Blueberry Cheesecake Crumble Muffins

Gather these items:

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
1/4 cup brown sugar
1/4 cup oats
1/4 cup unsalted butter, melted

How to Make Blueberry Cheesecake Crumble Muffins Step-by-Step

Step 1: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3: In another bowl, combine melted butter, buttermilk, egg, and vanilla extract. Whisk until smooth.
Step 4: Add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in blueberries carefully. This step is crucial in making blueberry crumble muffins.
Step 5: In a small bowl, combine softened cream cheese, sugar, and vanilla extract. Blend until smooth.
Step 6: In a separate bowl, combine flour, brown sugar, oats, and melted butter. Stir until crumbly.
Step 7: Spoon a tablespoon of muffin batter into each muffin cup, top with cheesecake filling, then another tablespoon of batter, and sprinkle with crumble topping.
Step 8: Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.

Pro Tips for the Perfect Blueberry Cheesecake Crumble Muffins

Keep these in mind:

Ensure your blueberries are lightly dusted with flour before folding them into the batter. This helps prevent them from sinking.
Let the cream cheese filling soften at room temperature for easier mixing.
For a healthier twist, consider a healthy blueberry cheesecake crumble muffin recipe using whole wheat flour and reducing sugar.
Don’t overmix the batter; this keeps the muffins light and fluffy, ensuring you have creamy blueberry muffins.

Best Ways to Serve Blueberry Cheesecake Crumble Muffins

These muffins shine best when served warm, allowing the cheesecake filling to ooze slightly. Pair them with a dollop of whipped cream for an indulgent treat or enjoy them alongside a cup of coffee or tea. They also make a fantastic addition to any brunch spread, especially when served with fresh fruit. Consider them as blueberry cheesecake muffins for breakfast or a delightful afternoon snack!

How to Store and Reheat Blueberry Cheesecake Crumble Muffins

To store, place the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place the muffins in a microwave for about 10-15 seconds. This simple method ensures that the muffins with blueberry filling and crumble topping stay deliciously moist and flavorful. Meal prep with these muffins is easy, making them a go-to option for busy mornings!

Frequently Asked Questions About Blueberry Cheesecake Crumble Muffins

What’s the secret to perfect Blueberry Cheesecake Crumble Muffins?

The secret lies in not overmixing the batter and ensuring your ingredients are at room temperature. This will help create the ideal texture for your blueberry cheesecake muffins.

Can I make Blueberry Cheesecake Crumble Muffins ahead of time?

Yes! These muffins can be made a day in advance. Just store them in an airtight container, and they will maintain their delicious flavor and texture.

How do I avoid common mistakes with Blueberry Cheesecake Crumble Muffins?

To avoid mistakes, measure your ingredients carefully and watch the baking time closely. Overbaking can lead to dry muffins. Follow the recipe closely to ensure you have the best blueberry crumble muffins every time!

Variations of Blueberry Cheesecake Crumble Muffins You Can Try

There are many twists you can put on these muffins. For instance, try adding lemon zest for a citrusy kick, or swap blueberries for raspberries for a different flavor profile. You can also experiment with adding nuts or seeds to the crumble topping for extra crunch. These muffin recipes with blueberries and cheesecake can be easily tailored to fit your taste preferences!

For more delicious muffin recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast option. If you’re interested in more dessert ideas, gingerbread cookies are a festive treat to consider!

Blueberry Cheesecake Crumble Muffins: A Sweet Delight

Author: basmer
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

Blueberry Cheesecake Crumble Muffins: A Perfect Blend of Sweet, Tangy, and Crunchy

Instructions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, combine melted butter, buttermilk, egg, and vanilla extract. Whisk until smooth.
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Fold in blueberries carefully.
In a small bowl, combine softened cream cheese, sugar, and vanilla extract. Blend until smooth.
In a separate bowl, combine flour, brown sugar, oats, and melted butter. Stir until crumbly.
Spoon a tablespoon of muffin batter into each muffin cup, top with cheesecake filling, then another tablespoon of batter, and sprinkle with crumble topping.
Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack.