Blueberry Cream Cheese Crumble Muffins

by Sage Bakes
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Blueberry Cream Cheese Crumble Muffins

These Blueberry Cream Cheese Crumble Muffins are the perfect blend of tangy cream cheese, sweet blueberries, and a crunchy, buttery crumble topping. The moist, fluffy muffin base is complemented by a creamy center that melts in your mouth, while the fresh blueberries add juicy pockets of flavor throughout. Topped with a golden, crumbly streusel, each muffin is a delightful treat thatā€™s perfect for breakfast, brunch, or a midday snack.Warm them up for an extra touch of comfortā€”thereā€™s no better way to start (or end) your day!
By:
  • February 9, 2025
  • 6 Jumbo Muffins or 12 standart
  • 1 hr 15 min
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Ingredients
  • For the Muffin Batter:
  • - 90 ml milk
  • - 30 ml plain yogurt
  • - 2 eggs
  • - 1 tsp vanilla extract
  • - 113 g salted butter (melted)
  • - 220 g granulated sugar
  • - 250 g all-purpose flour
  • - 2 tsp baking powder
  • - 1/4 tsp baking soda
  • - 1/4 tsp cinnamon (optional)
  • - 320 g frozen or fresh blueberries (tossed in 1-2 tbsp all-purpose flour to prevent sinking)
  • For the Crumble Topping:
  • - 45 g salted butter (melted)
  • - 45 g granulated sugar
  • - 30 g brown sugar
  • - 75 g all-purpose flour
  • - 1/4 tsp cinnamon
  • For the Cream Cheese Filling:
  • - 225 g cream cheese (softened)
  • - 1/2 tsp vanilla extract
  • - 48 g granulated sugar
  • - 1 tsp lemon juice
  • Blueberry Compote, you can make your own or use store bought (optional)
  • - 100g blueberries (fresh or frozen)
  • - 30g sugar
  • - 30ml water
  • bring everything to a boil on medium heat and cook for about 5-7mins until thickened. Set aside in the fridge to cool.
Directions
Step 1
For the Crumble Topping: In a medium mixing bowl, combine theĀ all-purpose flour,Ā cinnamon,granulated sugar, andĀ brown sugar. Whisk together until evenly mixed. Add theĀ melted salted butter to the dry ingredients and use your hands to crumble it together until it forms small clumps. Set aside.
Step 2
For the Cream Cheese Filling: In a small bowl, beat together theĀ cream cheese,Ā vanilla extract,Ā granulated sugar, andĀ lemon juice until smooth and creamy. Set aside.
Step 3
For the Muffin Batter: Preheat the oven to 425Ā°F (218Ā°C). Line a muffin tin with paper liners or lightly grease with cooking spray. In a large mixing bowl, whisk together theĀ milk andĀ yogurt until smooth. Add theĀ eggs and whisk until fully combined, then stir in theĀ vanilla extract. Gradually mix in theĀ melted salted butter andĀ granulated sugar until fully combined. Add theĀ all-purpose flour,Ā baking powder,Ā baking soda, andĀ cinnamon (if using). Fold gently with a spatula until just combinedā€”be careful not to overmix. Toss the blueberries in 1-2 tbsp of flour, then gently fold them into the batter, taking care not to break the berries. Line your muffin tin with paper liners. FillĀ each muffin liner. Drop a small spoonful of theĀ cream cheese filling in the center of each muffin batter, then top with some blueberry compote (optional) and swirl it around with a toothpick. Sprinkle theĀ crumble topping generously over the muffins.
Step 4
Bake at 425Ā°F (218Ā°C) for 13 minutes, then reduce the temperature toĀ 360Ā°F (182Ā°C) and bake for anotherĀ 13 minutes or until a toothpick inserted into the center of the muffins until it comes out clean.
Step 5
Finishing Up: Once done, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.