BLUEBERRY CRUMBLE MUFFINS WITH CREAM CHEESE FILLING RECIPE

Blueberry Cream Cheese Muffins are soft and crumbly, filled with cheesecake, and topped with streusel. These are the perfect muffins for breakfast or dessert!

Ingredient

– All-purpose Flour  – Eggs  – White Sugar  – Sour Cream – Vegetable Oil  – Vanilla Extract  – Blueberrie – Cream Cheese

Direction

Burst

1

Make the Crumb Topping Place ¼ cup butter in microwave and melt. Mix flour and sugar in a bowl. 1/3 cup all-purpose flour, 1/2 cup white sugar

Wavy Line
Burst

2

Add melted butter to the flour/sugar mix slowly, stirring with a fork until clumps form. The mixture should be soft and crumbly with different-sized clumps.

Wavy Line
Burst

3

Take the clumps and break them up into pieces that are the size you want. Set them aside until you are ready to put them on top of the muffins.

Wavy Line
Burst

4

Make Cream Cheese Filling Mix cream cheese, sugar, and vanilla until smooth. Set aside. 1 ½ cups Cream Cheese, ¼ cup White Sugar, ½ teaspoon Vanilla Extract

Wavy Line
Burst

5

Make Muffins Preheat oven to 350°F / 180°C and line muffin pan with cases. Whisk eggs and sugar in a large bowl. 3 eggs, 1 ½ cups white sugar

Wavy Line
Burst

6

Add oil, vanilla, and sour cream. 1 ½ cups Sour cream, 1 cup Vegetable Oil, 1 tsp Vanilla Make flour, baking powder, and salt lump-free. 3 cups Ingredients: 4 ½ tsp Baking Powder, All-purpose FlourIf the blueberries colour the batter, fold them in!2 cups Blueberries

Wavy Line
Burst

7

Half-fill muffin cups with batter. Put a heaping teaspoon of cheesecake mix on the batter. If possible, keep the cheesecake in the muffin centre and not on the sides.

Wavy Line

also see

also see

PISTACHIO MUFFINS WITH PISTACHIO CRUMBLE TOPPING RECIPE