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When Hanger Strikes

  • Writer's pictureMari

Blueberry Cheesecake Crumble Muffins

Some weekday baking therapy - blueberry cheesecake crumble muffins. A good way to use up those seasonal blueberries, these are a great with a cup of coffee for breakfast. The best part is the crumble topping (obv), but the cream cheese filling is pretty good too. If you’re not a fan of blueberries, try raspberries, blackberries, or cut up strawberries.

Makes 12 muffins


For the Cream Cheese Filling

1/2 cup cream cheese

2 tbs white sugar

1/4 tsp vanilla extract

For the Muffin

2 cups flour

1/2 cup white sugar

1/4 cup brown sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup milk

1/2 cup melted butter

2 eggs

1 tsp vanilla extract

1 heaping cup blueberries (fresh or frozen)

For the Crumble

1/4 cup flour

2 tbs quick, rolled, or steel cut oats

2 tbs softened butter

2 tbs brown sugar

2 tbs chopped pecans

1/4 tsp ground cinnamon

A pinch of sea salt


1. Preheat the oven to 375 F. In a small mixing bowl, combine all of the ingredients for the cream cheese filling. Mix well until smooth. Set in the fridge until ready to use.

2. For the muffin batter, combine the flour, white sugar, brown sugar, baking powder, baking soda, and salt in a large mixing bowl.

3. In a medium sized mixing bowl, whisk together the milk, eggs, vanilla extract, and melted butter until fully combined. Make a well in the flour and pour the milk mixture into it. Use a spatula to mix the batter until it JUST comes together. Do not over mix. Add the blueberries to the batter and fold to combine.

4. Combine all of the ingredients for the crumble together in a bowl. Keep pressing with your fingers until a crumbly dough is formed.

5. Spray a muffin pan with cooking spray or line it with cupcake trays. Spoon 1 tbs of batter into each muffin tin. Evenly divid the cream cheese mixture between each muffin (about 1 tsp per muffin). Push the cream cheese down a little. Cover with the remaining muffing batter, another 1 tbs per muffin. Evenly sprinkle the crumble on top of each muffin. Bake for 20 minutes. Let the muffins cool for 15 minutes before serving.


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