Name: Blueberry Cheesecake Crumble Muffins: 5 Reasons to Indulge
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/2 cup butter, melted; 1/2 cup cream cheese, softened; 1/2 cup blueberries; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup rolled oats; 1/4 cup flour for crumble topping; 1/4 cup brown sugar for crumble topping

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Oh my goodness, have you ever tasted a Blueberry Cheesecake Crumble Muffin? They are a heavenly blend of sweet, tangy cream cheese and juicy blueberries, all topped with a buttery, crunchy crumble. I can’t tell you how many times I’ve pulled a batch from the oven, the scent wafting through my kitchen, making my mouth water! These muffins are perfect for breakfast, a snack, or even a cheeky dessert. I remember the first time I made them; my family devoured them in minutes! Trust me, once you take that first bite, you’ll be hooked on the deliciousness and the delightful texture that comes together in each muffin. You’re going to love these!

Ingredients List

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 cup cream cheese, softened
1/2 cup fresh blueberries
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1/4 cup flour for crumble topping
1/4 cup packed brown sugar for crumble topping

How to Prepare Blueberry Cheesecake Crumble Muffins

Blueberry Cheesecake Crumble Muffins - detail 1

Preheat Your Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures that your muffins bake evenly and rise beautifully. Trust me, the aroma of these muffins baking will fill your kitchen with pure joy!

Prepare the Dry Ingredients

In a mixing bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Give them a good whisk together until everything is well mixed. This little step helps to distribute the leavening agents evenly, so your muffins will be fluffy and delightful!

Combine the Wet Ingredients

Now, in another bowl, mix together 1/2 cup of melted butter, 1/2 cup of granulated sugar, 1/2 cup of packed brown sugar, and 2 large eggs. Make sure to stir in 1/2 cup of softened cream cheese and 1 teaspoon of vanilla extract until it’s all smooth and creamy. The cream cheese adds that lovely cheesecake flavor, so don’t skip it!

Mix the Batter

Next, it’s time to bring the two mixtures together! Gradually add the dry ingredient mixture to the wet ingredients, folding it in gently. This is key—overmixing can lead to tough muffins, and we want them to be soft and tender. Just mix until everything is combined, and then fold in 1/2 cup of fresh blueberries, taking care not to crush them!

Make the Crumble Topping

In a separate bowl, combine 1/2 cup of rolled oats, 1/4 cup of flour for the crumble topping, and 1/4 cup of packed brown sugar. Mix it together until it’s crumbly. This topping is what gives your muffins that irresistible crunch, so don’t skimp on this step!

Fill Muffin Cups and Bake

Now, it’s time for the fun part! Line your muffin tin with paper liners or grease it well. Fill each muffin cup about 2/3 full with the batter. Then, sprinkle that delicious crumble topping generously over each muffin. Pop them in the oven and bake for 18-20 minutes, or until they’re golden brown and a toothpick inserted in the center comes out clean. You’ll be able to smell the magic happening!

Cool and Serve

Once they’re out of the oven, let your muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. And believe me, they are best served warm! You can enjoy them just like that or with a smear of butter. Either way, they’re absolutely scrumptious!

Nutritional Information

Here’s a quick look at the nutritional values for each Blueberry Cheesecake Crumble Muffin. Keep in mind these are estimates, but they should give you a good idea of what you’re indulging in:

Calories: 210
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 12g
Protein: 3g

These muffins are not just a treat for your taste buds but also provide a little boost of energy to get you through the day! Enjoy every bite, guilt-free!

Why You’ll Love This Recipe

Quick to prepare—perfect for busy mornings or last-minute gatherings!
Delicious flavor combination of sweet blueberries and creamy cheesecake.
Great for breakfast, snacks, or even a delightful dessert.
Crowd-pleasing treat that will have everyone coming back for more!
Easy to customize with different fruits or toppings to suit your taste.

Tips for Success

Now that you’re ready to bake these Blueberry Cheesecake Crumble Muffins, here are some handy tips to ensure they turn out perfectly every time!

Use room temperature ingredients: Make sure your eggs and cream cheese are at room temperature before mixing. This helps everything combine smoothly and makes for a fluffier muffin.
Don’t overmix: When you’re combining the dry and wet ingredients, mix just until everything is incorporated. Overmixing can lead to dense muffins, and nobody wants that!
Fresh is best: If possible, use fresh blueberries for the best flavor and texture. If you’re using frozen, make sure they’re thawed and drained to avoid excess moisture in the batter.
Check for doneness: Keep an eye on your muffins as they bake! Insert a toothpick into the center around the 18-minute mark. If it comes out clean or with just a few crumbs, they’re ready!
Let them cool: Patience is key! Allow the muffins to cool slightly in the pan before transferring them to a wire rack. This helps them set and makes them easier to handle.

Following these tips will help you avoid common pitfalls and ensure your muffins are moist, flavorful, and simply irresistible. Happy baking!

Variations

If you’re like me and love to mix things up in the kitchen, you’ll be thrilled to know there are so many fun variations you can try with these Blueberry Cheesecake Crumble Muffins! Here are a few ideas that I absolutely adore:

Raspberry Cheesecake Crumble Muffins: Swap out the blueberries for fresh raspberries for a tart twist! The raspberry flavor pairs beautifully with the cream cheese.
Mixed Berry Muffins: Use a combination of blueberries, strawberries, and blackberries for a colorful and flavorful muffin that’s bursting with berry goodness!
Peach Crumble Muffins: Diced fresh peaches can add a lovely sweetness and a hint of summer to your muffins. Just make sure to adjust the sugar slightly if the peaches are very sweet.
Lemon Poppy Seed Muffins: For a refreshing change, add lemon zest and poppy seeds to the batter. This will give your muffins a bright flavor that’s perfect for spring or summer!
Chocolate Chip Crumble Muffins: If you’re a chocolate lover, fold in some semi-sweet chocolate chips along with the blueberries for a decadent treat that’s hard to resist.
Nutty Crumble: Mix in chopped nuts, like walnuts or pecans, into the crumble topping for an extra crunch. It adds a lovely texture that complements the muffins perfectly.

Feel free to get creative and experiment with your favorite flavors. The best part about these muffins is how versatile they are, so don’t be afraid to make them your own!

Storage & Reheating Instructions

To keep your Blueberry Cheesecake Crumble Muffins fresh and delicious, it’s important to store them properly. Once they’ve cooled completely, place them in an airtight container at room temperature. They’ll stay good for about 2-3 days—if they last that long! I mean, who can resist the sweet aroma of blueberry muffins wafting through the house?

If you want to keep them longer, you can absolutely freeze them! Just wrap each muffin tightly in plastic wrap or aluminum foil, and then place them in a zip-top freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy one (or two!), simply take them out, unwrap, and let them thaw at room temperature or pop them in the microwave for about 20-30 seconds. You’ll have a warm, delightful muffin in no time!

For the best taste, I recommend enjoying these muffins warm, with a little butter spread on top, if you like! Trust me, it’s a little slice of heaven that you won’t want to miss.

Blueberry Cheesecake Crumble Muffins: 5 Reasons to Indulge