BLUEBERRY CRUMBLE MUFFINS WITH CREAM CHEESE FILLING RECIPE
Blueberry Cream Cheese Muffins are soft and crumbly, filled with cheesecake, and topped with streusel. These are the perfect muffins for breakfast or dessert!
Make the Crumb Topping
Place ¼ cup butter in microwave and melt. Mix flour and sugar in a bowl.
1/3 cup all-purpose flour, 1/2 cup white sugar
2
Add melted butter to the flour/sugar mix slowly, stirring with a fork until clumps form. The mixture should be soft and crumbly with different-sized clumps.
3
Take the clumps and break them up into pieces that are the size you want. Set them aside until you are ready to put them on top of the muffins.
4
Make Cream Cheese Filling
Mix cream cheese, sugar, and vanilla until smooth. Set aside. 1 ½ cups Cream Cheese, ¼ cup White Sugar, ½ teaspoon Vanilla Extract
5
Make Muffins
Preheat oven to 350°F / 180°C and line muffin pan with cases.
Whisk eggs and sugar in a large bowl.
3 eggs, 1 ½ cups white sugar
6
Add oil, vanilla, and sour cream.
1 ½ cups Sour cream, 1 cup Vegetable Oil, 1 tsp Vanilla
Make flour, baking powder, and salt lump-free.
3 cups Ingredients: 4 ½ tsp Baking Powder, All-purpose FlourIf the blueberries colour the batter, fold them in!2 cups Blueberries
7
Half-fill muffin cups with batter.
Put a heaping teaspoon of cheesecake mix on the batter. If possible, keep the cheesecake in the muffin centre and not on the sides.
also see
also see
PISTACHIO MUFFINS WITH PISTACHIO CRUMBLE TOPPING RECIPE