Description

Bakery-style blueberry cheesecake crumble muffins with a rich, creamy cheesecake center, juicy blueberries, and buttery streusel. Easy, cozy, and perfect for breakfast, brunch, or dessert.

Ingredients

For the Crumble Topping:

3/4 cup (95g) all-purpose flour

1/3 cup (65g) granulated sugar

1/4 cup (50g) light brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

5 tablespoons (70g) unsalted butter, melted

For the Cheesecake Filling:

8 ounces (226g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 large egg yolk

1 teaspoon pure vanilla extract

1 teaspoon lemon zest

For the Muffin Batter:

1 3/4 cups (220g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar, packed

1/2 cup (113g) unsalted butter, melted and cooled

2 large eggs, room temperature

1 teaspoon pure vanilla extract

3/4 cup (180ml) buttermilk, room temperature

1 1/2 cups blueberries (fresh or frozen; if frozen, do not thaw)

1 teaspoon all-purpose flour (for tossing with frozen berries; optional)

Optional Lemon Glaze:

1/2 cup (60g) powdered sugar

1–2 tablespoons fresh lemon juice or milk

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Instructions

1. Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with liners and lightly mist with nonstick spray.

2. In a bowl, whisk flour, granulated sugar, brown sugar, cinnamon, and salt for the crumble. Stir in melted butter until clumps form; chill.

3. Beat cream cheese, sugar, egg yolk, vanilla, and lemon zest until smooth for the cheesecake filling.

4. Whisk flour, baking powder, baking soda, salt, granulated sugar, and brown sugar for the batter.

5. Whisk melted butter, eggs, vanilla, and buttermilk in a separate bowl.

6. Pour wet into dry; fold gently until just combined. Fold in blueberries (use frozen unthawed; toss with 1 tsp flour if desired).

7. Spoon 1 1/2 tablespoons batter into each liner. Add 1 tablespoon cheesecake filling. Top with more batter to 3/4–7/8 full.

8. Top each with chilled crumble, pressing lightly so it adheres.

9. Bake 5 minutes at 425°F, then reduce oven to 375°F (190°C) and bake 15–17 minutes more until edges test clean and centers are just set.

10. Cool 5 minutes in pan, then transfer to a rack. Drizzle optional lemon glaze over cooled muffins.

Notes

For tall tops, start hot (425°F) then lower to 375°F to finish. Do not overmix—streaks of flour are okay before adding berries. Use frozen blueberries straight from the freezer to prevent bleeding. Weigh flour for best texture.