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.