Blueberry Cheesecake Crumble Muffins

• servings: 12 servings
• active time: 25 minutes
• total time: 1 hour 13 minutes

Ingredients

3/4 cup melted unsalted butter

1 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

1/3 cup milk

1/4 cup whole milk plain yogurt

2 cups all purpose flour

1/2 tsp baking powder

1/2 tbsp corn starch

1/4 tsp salt

8oz soft cream cheese

1/3 cup granulated sugar

1 egg yolk

1 cup blueberries

1/2 cups granulated sugar

1/4 cup melted butter

1/4 cup granulated sugar

1/2 cup all purpose flour

Directions

Start by preheating your oven to 350°F

Make the berry jam by adding your berries and sugar to a small sauce pan. Cook on medium heat for 15 minutes, stirring every 2 to 3 minutes. Once it is thick remove from the heat and place in a separate bowl. Set aside to cool.

In a stand mixer with a whisk attachment or large bowl, add the soft cream cheese, granulated sugar, and one egg yolk. Mix on high speed for 2 to 3 minutes. Remove from your mixer and place in a piping bag. Set aside.

In the same bowl, grab the paddle attachment and add the melted butter, brown sugar and granulated sugar. Mix until incorporated before adding in the eggs and vanilla extract. Mix again until completely smooth then add in the Greek yogurt and milk.

Once all of the wet ingredients are incorporated, add in the dry ingredients and mix until just combined.

Set the batter to the side and make the crumble. Add the melted butter, sugar, and flour to a bowl. Mix with your hands to incorporate.

Add the muffin batter to a lined muffin tin. Pipe the cream cheese filling to the center of each muffin. Take 1 teaspoon of the berry jam and add it to the top. Sprinkle with the crumble.

Place the muffins in the oven for 26-28 minutes.

Allow them to cool on the counter for 20 minutes before enjoying!