Moist, fluffy, and juicy blueberry muffins filled with generous amounts of cream cheese and topped with a crispy crumble. This muffin recipe is perfect for breakfast or snack time!
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Cream cheese in a muffin!
Among muffins, blueberry muffins are one of the easiest and most popular choices for both snacks and breakfast. When I came across this recipe, I was truly amazed by how it perfectly combined the flavors of cheesecake and blueberries into a single muffin.
However, I understand that the recipe may seem a bit complex with three separate components: the crumble topping, the cream cheese filling, and the muffin batter.
To simplify the process, I have created an easy crumble recipe that requires only a few ingredients. The muffin batter is also straightforward, requiring melted butter and simple mixing. As for the cream cheese filling, it only involves combining cream cheese, sugar, and cornstarch.
The cream cheese filling can be used in any type of muffin, whether it's chocolate, lemon, or pumpkin. Feel free to experiment and enjoy it in various muffin flavors. I wanted to ensure that the recipe is as easy as possible for everyone to make and enjoy!
Ingredients
Easy Crumble
Crumble is often made by mixing four things together: sugar, flour, butter, and almond powder, but this recipe is a simple one that does not include almond powder. Of course, you can also make it with almond powder.
- Brown sugar - can also be made with white sugar
- Cake flour
- Unsalted butter - use chilled, firm butter.
Blueberry Muffin
- Unsalted butter - Use melted butter.
- Granulated sugar
- Egg
- Yogurt - Adding yogurt will make the muffins moist.
- Cake flour
- Baking powder
- Blueberries - Fresh or frozen, both are fine
Cheesecake Filling
- Cream cheese (room temperature)
- Granulated sugar
- Corn starch
Instructions
- Prepare the muffin tray by lining it with parchment cups.
- Preheat the oven to 175°C (350°F), 10 minutes before using.
- Melt the unsalted butter in the microwave or using a double boiler.
- Bring the cream cheese to room temperature.
Easy Crumble
In a bowl, combine all the ingredients and mix them together using a scraper, cutting them finely.
Continue mixing until there are no lumps of flour and the mixture becomes moist and crumbly, resembling a crumble texture. Be careful not to melt the butter or overmix, as it can cause the mixture to clump together.
Store it in the refrigerator until ready to use.
Cheesecake Filling
In a bowl, combine the cream cheese (brought to room temperature), granulated sugar, and cornstarch. Mix with a rubber spatula until smooth and well combined.
Blueberry Muffin
In a bowl, mix together the eggs and granulated sugar.
Add yogurt and melted butter.
Sift in the flour and baking powder, and mix gently with a rubber spatula.
Add blueberries and mix quickly.
Molding & Baking
Fill the muffin cups lined with parchment paper with the batter, filling them about halfway. Place the cheesecake filling in the center.
Fill the muffin batter on top until the cheesecake filling is covered (about 8/10 full).
Top with crumble and bake in a preheated oven at 175°C (350°F) for about 20 minutes.
Storage
Since it contains cream cheese, please store it in the refrigerator. It will last for about 2-3 days.
Equipment
Muffin Pan
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Cream Cheese-filled Blueberry Muffin Recipe
- Total Time: 40 minutes
- Yield: 6 muffins
Description
Moist, fluffy, and juicy blueberry muffins filled with generous amounts of cream cheese and topped with a crispy crumble.
Ingredients
Easy Crumble:
- 25g brown sugar
- 30g cake flour
- 30g unsalted butter (cold and firm)
Blueberry Muffin:
- 100g unsalted butter (melted)
- 50g granulated sugar
- 1 egg
- 50g yogurt
- 100g all-purpose flour
- ½ teaspoon baking powder
- 125g blueberries
Cheesecake Filling:
- 100g cream cheese (room temperature)
- 20g granulated sugar
- ½ teaspoon cornstarch
Instructions
preparation
- Prepare the muffin tray by lining it with parchment cups.
- Preheat the oven to 175°C (350°F), 10 minutes before using.
- Melt the unsalted butter in the microwave or using a double boiler.
- Bring the cream cheese to room temperature.
Easy Crumble
In a bowl, combine all the ingredients and mix them together using a scraper, cutting them finely.
Continue mixing until there are no lumps of flour and the mixture becomes moist and crumbly, resembling a crumble texture. Be careful not to melt the butter or overmix, as it can cause the mixture to clump together. Store it in the refrigerator until ready to use.
Cheesecake Filling
In a bowl, combine the cream cheese (brought to room temperature), granulated sugar, and cornstarch. Mix with a rubber spatula until smooth and well combined.
Blueberry Muffin
In a bowl, mix together the eggs and granulated sugar.
Add yogurt and melted butter.
Sift in the flour and baking powder, and mix gently with a rubber spatula.
Add blueberries and mix quickly.
Molding & Baking
Fill the muffin cups lined with parchment paper with the batter, filling them about halfway. Place the cheesecake filling in the center.
Fill the muffin batter on top until the cheesecake filling is covered (about 8/10 full).
Top with crumble and bake in a preheated oven at 175°C (350°F) for about 20 minutes.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 384
- Sugar: 19
- Sodium: 115
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 5
- Cholesterol: 95
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