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Blueberry Cheesecake Crumble Muffins

Blueberry Cheesecake Crumble Muffins

Bakery-style blueberry muffins with a silky cheesecake center and a crunchy cinnamon crumble top. Juicy, rich, and irresistibly buttery.
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Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Servings: 12

Ingredients
 

Muffin Batter

  • 1.75 cup all-purpose flour
  • 0.67 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp fine salt
  • 1 tsp lemon zest optional
  • 0.5 cup whole milk
  • 0.5 cup sour cream
  • 1 large egg
  • 0.33 cup unsalted butter, melted and cooled
  • 1.5 tsp vanilla extract
  • 1.5 cup fresh blueberries if using frozen, do not thaw
  • 1 tbsp all-purpose flour for tossing blueberries

Cheesecake Filling

  • 6 oz cream cheese softened
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk room temperature

Crumble Topping

  • 0.75 cup all-purpose flour
  • 0.33 cup light brown sugar packed
  • 2 tbsp granulated sugar
  • 0.5 tsp ground cinnamon
  • 0.13 tsp fine salt
  • 5 tbsp unsalted butter, melted
  • 1 tbsp coarse sugar optional, for extra crunch

Instructions

Preparation Steps

  • Heat oven to 375°F. Line a 12-cup muffin pan with liners and lightly coat with spray.
  • Stir topping: Mix flour, brown sugar, granulated sugar, cinnamon, and salt. Drizzle in melted butter and toss until clumpy. Chill.
  • Beat filling: In a bowl, blend cream cheese, sugar, vanilla, and egg yolk until smooth and creamy. Set aside.
  • Toss blueberries with 1 tbsp flour to lightly coat; set aside.
  • Whisk dry batter ingredients: flour, sugar, baking powder, salt, and lemon zest in a large bowl.
  • Whisk wet batter ingredients: milk, sour cream, egg, melted butter, and vanilla until combined.
  • Combine wet with dry and fold just until no dry spots remain. Gently fold in blueberries.
  • Fill muffin cups halfway with batter. Dollop a rounded teaspoon of cheesecake filling in the center of each.
  • Cover with more batter to about 3/4 full. Crumble topping evenly over each muffin; sprinkle coarse sugar if using.
  • Bake 20–23 minutes, until golden and a tester shows moist crumbs. Cool 5 minutes in pan, then transfer to a rack to finish cooling.

Notes

Variation: Swap in half raspberries for a mixed-berry version, or add a pinch of nutmeg to the crumble.
Tips: For lofty domes, let the filled muffin pan rest 10 minutes before baking. Store covered at room temperature 1 day, then refrigerate up to 4 days; warm briefly before serving.
This recipe is an original creation inspired by classic Blueberry Cheesecake Crumble Muffins flavors. All ingredient ratios and instructions are independently developed.