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Blueberry Cheesecake Crumble Muffins
Bakery

Blueberry Cheesecake Crumble Muffins

1 h 15 minServes 12Nutri-Score D€€
from @sweetconfection18 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • all-purpose flour (sifted)Grains240 g
  • baking powderPantry15 g
  • saltSpices3 g
  • cornstarch (1 tsp for the batter)Pantry1 piece
  • granulated sugarPantry120 g
  • brown sugarPantry80 g
  • unsalted butter (room temperature or melted)Dairy80 g
  • oilPantry80 ml
  • eggsDairy2 pieces
  • egg whiteDairy1 piece
  • vanilla extractPantry22 ml
  • milkDairy80 ml
  • Greek yogurtDairy60 g
  • fresh blueberries (100–120 g for the batter, 200 g for the jam)Produce320 g
  • lime (juice of half)Produce1 piece
  • cream cheese (room temperature)Dairy100 g
  • honeyPantry30 ml
  • egg yolkDairy1 piece
  • heavy cream (cold)Dairy30 ml
  • cinnamon (optional)Spices1 g

per serving

Nutrition

226kcal

Carbs
28 g
Proteins
4 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Muffin pan
  • Mixing bowl ×3
  • Whisk
  • Saucepan
  • Piping bag
  • Cooling rack
  • Oven

step by step

Method

  1. Make the blueberry jam

    • Combine the blueberries, sugar, lime juice and cornstarch in a saucepan.
    • Cook over medium heat, stirring, until thick and glossy.
    • Cool completely before using.
    Step 1

  2. Make the honey cheesecake filling

    • Beat the cream cheese, honey, egg yolk, cornstarch, cold heavy cream and vanilla extract until smooth and creamy.
    • Chill, then transfer to a piping bag fitted with a round tip.
    Step 2

  3. Make the crumble

    • Mix the cold butter, flour, brown sugar, salt and optional cinnamon until coarse crumbs form.
    • Chill before using.
    Step 3

  4. Make the vanilla blueberry batter

    • Whisk the sifted flour, baking powder, salt, cornstarch, granulated sugar and brown sugar together.
    • In another bowl, whisk the butter, oil, eggs, egg white, vanilla extract, milk and Greek yogurt.
    • Toss the blueberries in flour, then fold the wet mixture and blueberries into the dry ingredients until just combined.
    Step 4

  5. Assemble the muffins

    • Preheat the oven to 180 °C.
    • Fill each muffin cavity about three-quarters full with batter.
    • Spoon a thin layer of blueberry jam on top of the batter without overfilling.
    • Insert the piping tip with cheesecake filling into the center and gently squeeze while slowly pulling the tip upward, leaving a little filling inside.
    • Sprinkle the crumble on top.
    Step 5

  6. Bake and cool

    • Bake until golden on top and set around the edges; a toothpick inserted on the side should come out clean while the center may look slightly creamy.
    • Cool in the pan, then transfer to a wire rack.
    Step 6
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