Blueberry Cheesecake Muffins
Delicious Blueberry Cheesecake Muffins with a creamy filling and crumble topping.
Equipment
- muffin tin
- Stand Mixer
- Mixing bowl
- piping bag
Ingredients
Crumble
- 3 tablespoons granulated sugar
- ⅔ cup all-purpose flour
- 1 teaspoon ground cinnamon optional
- 3 tablespoons butter melted
Cream Cheese Filling
- 8 ounces cream cheese softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Muffins
- ½ cup unsalted butter melted
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream or Greek yogurt
- ¼ cup milk
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups blueberries
Instructions
Preparation
- Preheat oven to 375F. Line a 12-count muffin tin with muffin liners.
- In a mixing bowl, add all ingredients for the cream cheese filling and beat until smooth.
- In a separate bowl, mix together flour, sugar, and cinnamon. Add melted butter and mix until crumbly. Refrigerate.
- In a large bowl, whisk together melted butter, sugar, egg, sour cream, milk, and vanilla. Stir in sifted flour, baking soda, baking powder, and salt. Fold in blueberries.
- Scoop the batter into muffin tins.
- Add cream cheese filling to a piping bag and insert into the center of each muffin. Top with crumble and a few blueberries.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool muffins in tin for 5 minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for 48 hours or refrigerate for up to 1 week.
Notes
Make your own muffin liners with parchment paper. Store muffins covered for freshness.
Nutrition
Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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