Description
Delicious blueberry muffins with a creamy cheesecake filling and a crunchy crumb topping.
Ingredients
Scale
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup Greek yogurt
- 1 1/2 cups fresh blueberries (half goes in batter and half for topping)
- 1 tablespoon flour to toss the blueberries
- 6 oz. cream cheese, room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon corn starch
- 3/4 cup powdered sugar
- 1 1/2 – 2 1/2 teaspoons milk or cream
Instructions
- Preheat oven to 425°F and line a muffin pan with paper liners.
- Toss 3/4 cup of blueberries in 1 tablespoon of flour; set aside.
- In a bowl, mix together the crumb topping ingredients (flour, sugar, salt, melted butter) until coarse crumbs form.
- Combine dry ingredients in one bowl and wet ingredients (egg, granulated sugar, yogurt, oil, vanilla) in another.
- Mix the wet and dry ingredients until just combined; fold in the floured blueberries.
- For the filling, blend cream cheese with sugar and cornstarch until smooth.
- Fill muffin liners with batter halfway, add a spoonful of cream cheese mixture, then top with more batter and reserved blueberries.
- Sprinkle crumb topping over muffins and bake for 22-25 minutes at 350°F.
Notes
- Ensure the cream cheese is at room temperature for easier blending.
- You can use frozen blueberries if fresh ones are not available.
- Adjust the amount of milk or cream based on desired consistency of the cream cheese filling.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg