Lemon Blueberry Cheesecake Crumble Muffins

20 mins
Serves 1
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Directions

  1. 1Mix all crumble ingredients until crumbly.
  2. 2Chill crumble for 10–15 minutes.
  3. 3Mix all cheesecake filling ingredients until smooth and creamy.
  4. 4Transfer cheesecake filling to a piping bag and refrigerate.
  5. 5Preheat oven to 350°F (175°C).
  6. 6Mix dry muffin ingredients in one bowl.
  7. 7In another bowl, mix sugars, butter, and oil.
  8. 8Add eggs, vanilla, milk, yogurt, lemon zest, and juice to the wet ingredients.
  9. 9Combine wet and dry ingredients.
  10. 10Fold in blueberries into the muffin batter.
  11. 11Fill molds ¾ full with muffin batter.
  12. 12Pipe cheesecake filling into the center and slightly on top of the batter in the molds.
  13. 13Add crumble on top.
  14. 14Bake at 350°F for 20–24 minutes.
  15. 15Let cool before serving.

Ingredients

  • 240 g all-purpose flour (sifted)
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 tsp cornstarch
  • 120 g granulated sugar
  • 80 g brown sugar
  • 0.5 cup meted unsalted butter
  • 0.33 cup oil
  • 2 eggs
  • 1 egg white
  • 1.5 tbsp vanilla extract
  • 0.33 cup milk
  • 0.25 cup Greek yogurt
  • 1 Zest of lemon
  • 4 tbsp lemon juice
  • 90 g fresh blueberries
  • 110 g fresh blueberries
  • 1 tbsp poppy seeds (optional)
  • 150 g cream cheese (softened)
  • 40 g honey
  • 1 egg yolk
  • 1.5 tsp cornstarch
  • 1 tbsp cold heavy cream
  • 0.5 tsp vanilla extract
  • 1 Pinch Pinch of lemon zest
  • 30 g cold butter
  • 40 g flour
  • 30 g brown sugar
  • 1 Pinch Pinch of salt
  • 1 Lemon zest (optional but recommended)

Equipment

piping bagovenbowlsmolds

Tips

  • Let cool before serving.
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