Blueberry Cheesecake Muffins | Recipe

A couple months ago I saw a photo of a blueberry muffin with a cream cheese filling and literally drooled. I haven't been able to stop thinking about it so I decided to whip some up this morning. It was also my first time making muffins from scratch so that was fun too. I wanted to share the process and the recipe in case you want to try it out yourself. They're amazing!  

Ingredients - Crumble Topping 

• 2/3 c. flour 
• 1/3 c. light brown sugar 
• 1/4 tsp. salt 
• 1/4 c. unsalted butter - melted

Ingredients - Muffin 

• 1 c. flour 
• 1/4 tsp. salt 
• 1 tsp. baking powder
• 1/4 c. vegetable oil 
• 1 large egg
• 1/2 tsp. vanilla 
• 1/2 c. vanilla Greek yogurt 
• 1 1/2 c. blueberries 

Ingredients - Cheesecake Filling 

• 6 oz. cream cheese - room temperature 
• 3 tbsp. sugar 
• 1 tsp. vanilla 

Ingredients - Glaze (optional) 

• 3/4 c. powdered sugar 
• 1-2 1/2 tsp. milk 

How-To

• Preheat oven to 425 F - this recipe makes 8 big muffins.
• Split blueberries between two bowls. Set one of them aside and coat the other bowl of blueberries with a tbsp. of flour.

• For the crumble topping - stir together flour, sugar, and salt. Then add the melted butter mixing with a whisk or fork until you have a crumble consistency.
• The muffins - in a large bowl combine flour, baking powder, and salt. 
• In another bowl beat the egg and sugar together. Then whisk in yogurt, oil, and vanilla. 

• Combine the melted ingredients into the dry ingredient bowl - hand mixing until you have a thick muffin batter consistency. 
• To finish the batter fold in the flour-coated blueberries. 

• The cheesecake filling - take your room temperature cream cheese and mix in sugar and vanilla. 
• Line muffin tins with cupcake liners. Add a spoonful of muffin batter to the bottom of each cup. Press down in the center to form a spot for the filling. Add in at least a tbsp. of the cheesecake filling. 

• Fill up the rest of the cup with the crumble topping. Press down on the crumble to form it into the muffin batter. To top them off add leftover blueberries. 
• Place in preheated oven and turn it down to 350 F. Bake for 25-30 minutes until the crumble topping is golden. 

• For best results with little crumbling - let cool for 5 minutes and then transfer to a cooling rack, but either way, they will be delish!
• *Mix powdered sugar with milk until you have a drizzle consistency. *optional 
• Enjoy! I know you'll love them. 

xx - Ally 

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