Blueberry Cream Cheese Crumble Muffins: A Bright Blueberry Delight

Blueberry Cream Cheese Crumble Muffins: A Bright Blueberry Delight

Indulge in the delicious flavors of these Blueberry Cream Cheese Crumble Muffins, where each bite offers a burst of juicy blueberries, a creamy center and a crunchy crumble topping. These muffins are perfect for breakfast, brunch or a delicious snack, offering a balance of sweetness and texture that is simply irresistible.


Why you'll love it: These muffins are a perfect blend of textures and flavors. Blueberries add a fresh, juicy touch, while the cream cheese topping provides a rich, creamy contrast. The crumble topping adds a delicious crunch, making each bite a symphony of flavors and textures. Easy to make and incredibly satisfying, these muffins are sure to become a household favorite.

Perfect occasion: Ideal for breakfast, brunches or as a delicious snack throughout the day. These muffins are perfect for packing in lunch boxes, serving at casual get-togethers, or with a cup of coffee or tea. Their beautiful presentation and irresistible taste also make them a great choice for potlucks or bake sales.

Decorating Tips: For an extra touch of elegance, sprinkle the cooled muffins with a light sprinkling of powdered sugar. You can also add some fresh blueberries on top before baking for a decorative touch. A drizzle of lemon glaze can enhance their appearance and add an extra layer of flavor.

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For the muffin batter:

  • 120 ml of milk
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 113 g melted salted butter
  • 220 g caster sugar
  • 250 g all-purpose flour
  • 2 teaspoons of baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cinnamon (optional)
  • 320 g fresh blueberries

For the crumble topping:

  • 45 g melted salted butter
  • 45g caster sugar
  • 30g brown sugar
  • 75 g all-purpose flour
  • 1/4 teaspoon cinnamon

For the cream cheese filling:

  • 225 g of fresh cheese
  • 1/2 teaspoon vanilla extract
  • 48g caster sugar
  • 1 teaspoon of lemon juice


Prepare the crumble topping:

  1. In a medium bowl, combine flour, cinnamon, granulated sugar and brown sugar.
  2. Add the melted salted butter and mix with your hands until the mixture forms crumbs. Put aside.

Prepare the muffin batter:

  1. Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. In a large mixing bowl, whisk together the milk and eggs. Stir in the vanilla extract.
  3. Gradually add the melted salted butter and caster sugar, mixing until well combined.
  4. Sift in all-purpose flour, baking powder, baking soda and optional cinnamon. Gently fold with a spatula until everything is well combined.
  5. Gently fold in the blueberries, taking care not to overmix the batter.

Prepare the cream cheese filling:

  1. In a medium bowl, beat cream cheese, granulated sugar, vanilla extract and lemon juice until smooth and creamy. Put aside.

Assemble the muffins:

  1. Fill each muffin cup about 2/3 full with the muffin batter using an ice cream scoop.
  2. Add a spoonful of the cream cheese mixture over the dough in each cup.
  3. Sprinkle generously with crumble on each muffin.


  1. Bake at 425°F (218°C) for 13 minutes. Reduce the temperature to 360°F (182°C) and bake for an additional 14 minutes, or until a toothpick inserted in the center comes out clean.

Cool and serve:

  1. Let the muffins cool in the pan for 10 to 15 minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious Blueberry Cream Cheese Crumble Muffins, perfect for any occasion and sure to impress with their blueberry burst, creamy filling and crunchy topping!

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