Blueberry Cheesecake Crumble Muffins
Deliciously moist and tangy blueberry cheesecake crumble muffins with a sweet topping.
Equipment
- muffin tray
- Mixing bowls
- Whisk
- Pan
- wooden spoon
Ingredients
For the Muffins
- 240 g Plain Flour
- 1 teaspoon Baking Powder heaped
- 2 Medium Eggs
- 200 g Blueberries
- 140 g 0% Vanilla Yogurt
- 180 g Caster Sugar
- 130 g Salted Butter melted
For the Syrup
- 75 g Blueberries
- 30 g Caster Sugar
- 20 ml Lemon Juice
- 20 ml Water
For the Crumble
- 80 g Plain Flour
- 50 g Butter at room temperature
- 45 g Light Brown Soft Sugar
For the Cheesecake filling
- 200 g Plain Soft Cheese
- 30 g Icing Sugar
- 1 teaspoon Vanilla Extract
- 1 x 12 hole Muffin tray
- 12 x Paper cases
Instructions
For the Muffins
- Preheat the oven to 190°C/Gas Mark 5.
- Whisk the eggs and the sugar together until thick, then whisk in the melted butter.
- Mix in the yogurt.
- Sift in the flour and baking powder and then stir through the blueberries.
- Divide between the paper cases in the tray.
For the Syrup
- Put all the ingredients in a pan and bring to the boil, stirring to break up the blueberries, until you have a thick sauce. Gently pour the syrup over each of the muffins.
For the Crumble
- Put the flour and sugar in a bowl, add the butter and rub in with your fingers until you have a crumble.
- Scatter this over the muffins.
- Bake in the oven for 30 minutes until golden.
For the Cheesecake
- Whilst the muffins are cooking, whisk the soft cheese with the icing sugar and vanilla extract.
- Allow the muffins to cool, then make a hole in the top of each muffin with the end of a small wooden spoon.
- Pipe the cheesecake mixture into the muffins and serve.
Nutrition
Serving: 1muffinCalories: 230kcalCarbohydrates: 32gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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