Description
Blueberry Cheesecake Crumble Muffins: A Perfect Blend of Sweet, Tangy, and Crunchy
Ingredients
Scale
- 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
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.
Notes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Blueberry Cheesecake Crumble Muffins, muffins, breakfast, dessert