Now that the blueberry season has officially started in South Africa, it’s time to get creative with your baking. These flavourful blueberry cheesecake crumble muffins might look like a lot of work to bake, but trust us when we say the end result will be so worth the time and effort.
You will never feel the same about another muffin again!
These mouthwatering cream cheese-filled blueberry muffins will ‘change your life’.
Author:dessertribe
Prep Time:30 minutes
Cook Time:1 hour 30 minutes
Total Time:2 hours
Yield:61x
Category:Dessert
Method:Baking
Cuisine:French
Ingredients
Scale
Blueberry muffins
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140g vanilla yogurt
200g fresh or frozen blueberries + 1 tbsp flour
240g all-purpose flour
180g white sugar
9g baking powder (about 1 tsp)
2 eggs
130g melted butter
Syrup
100g blueberries
30g sugar
40ml water
Crumble
80g flour
50g melted butter
45g sugar
Cheesecake filling
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200g cream cheese
4g icing sugar (or adjust sweetness to your liking)
1 tsp vanilla extract
Instructions
Blueberry muffins
Combine melted butter with sugar and whisk. Then add the eggs one by one and whisk again. Add the vanilla yogurt. Last, sift and fold in the dry ingredients followed by the frozen blueberries.
Scoop the mixture into a muffin tray with 12 paper muffin forms attached till they are all filled up. Fill with the syrup and sprinkle with the crumble.
Bake in oven for 10 minutes at 220°C and turn down the heat to 180°C for 20-25 minutes. Check if they’re done with a toothpick.
Let them cool down completely at room temperature before filling them with cream cheese filling.
Syrup
Combine all ingredients into a saucepan and bring to a boil (5 min.)
Blend the syrup with a stick blender and let it cool down.
Crumble
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Combine all the ingredients together in a small bowl and refrigerate while you make the cupcake batter and syrup.
Cheesecake filling
Add all the ingredients in a bowl and whisk by hand just until combined.
Set in the fridge until the cupcakes are baked and cooled down.
*This recipe was found on the @dessertribe Instagram account.