Blueberry Cheesecake Crumble Muffins

Breakfast is the best meal of the day in my opinion. I feel that a good, hearty breakfast is needed if the kids intend to ever concentrate at school or do well in sports. They need that energy and it can’t come from just a glass of milk, bowl of cereal or a breakfast bar. You actually need something filling and with protein. 

These blueberry cheesecake crumble muffins are a treat but packed with blueberries, which have antioxidants, vitamins (particularly vitamin C and K), and minerals like manganese. Fibre is also great for their bodies too! I love this recipe so much because then the kids don’t even realise they are eating fruit for breakfast, and that too very happily! 

Preparation Time 5 minutes 

Bake Time 20 minutes 

Yields 12- 15 muffins 

Ingredients 

Streusel Topping

1/2 cup flour 

1/3 cup brown sugar 

1/8 teaspoon slt 

1/4 cup butter- room temperature 

Muffins 

1 3/4 cup flour 

1 teaspoon baking powder 

1 teaspoon baking soda 

1/4 teaspoon salt 

1/2 cup oil 

1/3 cup brown sugar 

1/3 cup sugar 

2 eggs- room temperature 

1/4 cup greek yogurt/ sour cream- room temperature 

2 teaspoons vanilla 

1/4 cup buttermilk- room temperature 

1 cup fresh blueberries 

Cheesecake Filling 

225 grams cream cheese - room temperature

1/4 cup sugar 

1 egg yolk- room temperature 

1 teaspoon vanilla

Instructions 

1. Make the streusel topping: mix the flour, brown sugar and salt in a bowl. Add the butter and rub between your fingers to create a crumb like texture. Set it aside. 

2. For the cheesecake filling: mix the cream cheese and sugar until smooth. Add the vanilla and egg yolk. Mix until just combined. Be careful not to over mix the cream cheese mixture. 

3. Muffins: preheat the oven to 200c. Grease muffin pan with oil or line with cupcake liners. 

4. Mix the flour, baking powder, baking soda and salt in a large bowl. Set it aside. 

5. In another bowl/ jug, combine the oil, sugars, eggs, greek yogurt, vanilla and buttermilk. Whisk it all in until smooth. 

6. Fold the wet ingredients into the dry ingredients, until almost folded in, a few white flour spots will remain. Fold the blueberries into the batter. Again fold it in until just combined. A couple of white flour spots will remain. Be careful not to over mix the batter. 

7. Place 1 tablespoon of the muffin batter in the bottom of the muffin hole, top with 1 tablespoon cheesecake batter, then fill the rest of the muffin hole with batter to the top. Leave only space for the crumble to be added to the top. Finally add a couple blueberries over the top. 

8. Bake the muffins at 200c for 5 minutes, then turn the oven down to 180c for 12-15 minutes until cooked through and golden. Remove the muffins from the oven and set them aside for 5 minutes before attempting to remove them from the muffin pan. Set them aside to cool completely on a wire rack.