Cheesecake Stuffed Blueberry Crumble Muffins

• temps actif: 25 minutes
• temps total: 50 minutes

Ingrédients

1/2 cup melted butter

1 cup granulated sugar

2 eggs

1/2 tablespoon vanilla extract 1/3 cup sour cream

1/3 cup milk

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 cups blueberries

For The Streusel Topping:

3 tablespoons melted butter

1/2 cup sugar

1/2 cup flour

1/2 tsp cinnamon

For The Cheesecake Filling:

4 oz room temperature cream cheese

2 tablespoons granulated sugar

1 tablespoon flour

1 teaspoon milk

1 teaspoon vanilla extract

Instructions

PREHEAT YOUR OVEN to 400°F (205°C). Line a 12-cup muffin pan with paper liners.

In a LARGE BOWL, whisk melted butter and sugar together until smooth and slightly fluffy—about 2 minutes.

Add eggs one at a time, whisking well after each. Then mix in the vanilla, sour cream, and milk until combined.

In a separate MEDIUM BOWL, whisk together flour, baking powder, and salt.

Gently fold dry ingredients into the wet mixture using a spatula. Be careful not to overmix—just until you don’t see streaks of flour.

Fold in the blueberries gently. If you’re using frozen berries, toss them with a teaspoon of flour first to prevent bleeding.

Scoop the batter evenly into the lined muffin cups, filling each about 3/4 of the way.

MAKE THE STREUSEL: Stir together melted butter, sugar, flour, and cinnamon until crumbly. Sprinkle a generous amount over each muffin.

MAKE THE CHEESECAKE FILLING: In a small bowl, beat cream cheese, sugar, flour, milk, and vanilla extract until smooth and creamy.

Using a piping bag (or spoon), add 1–2 tablespoons of cheesecake filling into the center of each muffin. It’s okay if it sinks a little—it’ll bake beautifully!

Bake for 25–30 minutes, or until a toothpick comes out clean (a little cheesecake is fine, but no wet batter).

Let the muffins cool in the pan for 5–10 minutes, then transfer to a cooling rack. Allow to cool completely before eating so the cheesecake sets.