Blueberry Cheesecake Crumble Muffins

Steps

1. 1

   Prepare the jam: Combine 200g blueberries, 50g sugar, lime juice, and 1.5 tsp cornstarch in a saucepan. Cook over medium heat for 5–8 minutes until thick and glossy. Cool completely.

   Start 8-minute timer
2. 2

   Prepare the filling: Beat cream cheese, honey, egg yolk, 1 tsp cornstarch, heavy cream, and 0.5 tsp vanilla until smooth. Chill for 10–15 minutes, then transfer to a piping bag with a round tip.

   Start 15-minute timer
3. 3

   Prepare the crumble: Mix 30g cold butter, 40g flour, 30g brown sugar, salt, and optional cinnamon until coarse crumbs form. Chill until ready to use.

4. 4

   Prepare the batter: Whisk together wet and dry ingredients, then gently fold in the flour-tossed blueberries.

5. 5

   Preheat oven to 350°F (180 °C) (180°C (350 °F)). Fill muffin cavities about 3/4 full with batter.

6. 6

   Spoon a thin layer of the cooled blueberry jam onto the batter.

7. 7

   Insert the piping tip into the center of the muffin, squeeze the cheesecake filling while slowly pulling the tip upward to create a hidden center.

8. 8

   Sprinkle the crumble topping over the muffins.

9. 9

   Bake for 20–23 minutes until golden on top and set around the edges. Cool in the pan for 5 minutes before transferring to a wire rack.

   Start 23-minute timer