Description
Soft and fluffy muffins filled with a creamy cheesecake center, bursting with juicy blueberries and topped with a buttery crumble.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
- 8 oz cream cheese, softened
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 375°F and line a muffin tin with paper liners.
- In a bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, whisk melted butter, eggs, milk, and vanilla extract.
- Combine wet and dry ingredients gently until just mixed.
- Prepare the cheesecake filling by mixing cream cheese and lemon juice until smooth.
- Spoon a small amount of batter into each muffin liner.
- Add a spoonful of cream cheese filling to the center.
- Top with more batter and sprinkle crumble topping evenly.
- Bake for 20 to 25 minutes until golden and cooked through.
- Let cool slightly before serving.
Notes
- Use room temperature cream cheese for a smooth filling.
- Toss blueberries in a bit of flour to prevent sinking.
- Do not overmix the batter to keep muffins soft.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: blueberry muffins, cheesecake muffins, crumble muffins, stuffed muffins, bakery style muffins