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
- 1/2 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 cup fresh blueberries
- 200 grams cream cheese, softened
Instructions
- Preheat oven to 180°C and line a muffin tin with paper liners.
- In a bowl, mix flour, baking powder, salt, granulated sugar, and brown sugar.
- In another bowl, whisk melted butter, eggs, milk, and vanilla extract until smooth.
- Combine wet and dry ingredients gently without overmixing, then fold in blueberries.
- Fill muffin liners halfway with batter.
- Add a spoonful of cream cheese in the center of each.
- Top with more batter and sprinkle crumble made from flour, butter, and sugar.
- Bake for 20 to 25 minutes until golden.
- Let cool slightly before serving.
Notes
- Use room temperature cream cheese for a smooth filling
- Do not overmix the batter to keep muffins fluffy
- Toss blueberries in a little flour to prevent sinking
- Let muffins cool slightly so the center sets properly
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: 1g
- Protein: 5g
- Cholesterol: 55mg
Keywords: blueberry cheesecake muffins, stuffed muffins, crumble muffins, bakery style muffins, homemade muffins