Description
Soft and fluffy muffins filled with creamy cheesecake, juicy blueberries, and topped with a buttery crumble for the perfect bakery-style treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a bowl, mix flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk melted butter, eggs, milk, and vanilla extract until smooth.
- Combine wet and dry ingredients gently until just mixed.
- In a separate bowl, mix softened cream cheese with a small spoon of sugar until smooth.
- Fill each muffin cup with a layer of batter, add a spoonful of cream cheese, then blueberries, and top with more batter.
- Sprinkle crumble topping evenly over each muffin.
- Bake for 20 to 25 minutes until golden and set.
- Allow muffins to cool slightly before serving.
Notes
- Use room temperature cream cheese for a smoother filling
- Do not overmix the batter to keep muffins fluffy
- Fresh blueberries provide the best flavor and texture
- Let muffins cool slightly before removing from the pan
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: blueberry cheesecake muffins, crumble muffins, blueberry muffins, cheesecake muffins, bakery style muffins