A super soft and buttery muffin studded with plump, juicy blueberries, a cheesecake filling and lightly glazed with cream cheese and biscuit crumbs, this is a breakfast for the royals 👑😉
I don’t know when or where my deep love for muffins started, I love muffins more than cupcakes 😊 yes I do! And I am always so excited when a new muffin idea pops into my head 😃
Having two great base recipes makes my muffin cravings super easy to satisfy. This easy oil based muffin method one seen here, here and here just to name a few and my buttery vanilla base that I shared with my chocolate chip muffins and cinnamon roll muffins.
Todays concoction uses the latter recipe because we are going all out making the ultimate blueberry treat! You could in theory, leave out all this cheesecake business and have yourself the most incredible classic blueberry muffin, maybe sparkled with sugar? 😊 but why would you when cream cheese on everything equals heaven 😄
This is such a simple recipe using creamed butter, sugar and oil first for a bit if fluff, couple of eggs and vanilla and finally a mixture of milk and sour cream. I LOVE sour cream in everything I bake! If it’s not sour cream then it’s buttermilk but one of those definitely have to make it into my batters. The reactions they make while baking is undeniable and I adore the extra boost in flavour. If you don’t have sour cream then you can use plain yoghurt and these muffins will still be delish.
Toss in some blueberries, I recommend fresh blueberries but if you want to use frozen, try and get regular blueberries not the wild blueberries. Somehow the flavour isn’t as strong with the wild ones 😉
Stir together the cheesecake filling which is just cream cheese, sugar, egg yolk and vanilla and dollop a spoonful in the middle of your batter. As always these muffins get filled up all the way to the top and I mean allllll the way 😉 we want nice big poofy muffins and muffin tops so do make sure to go all the way full with the muffin batter in the muffin cups.
A short bake at a higher temperature to get the muffin tops going then the muffins continue baking at a standard 180C until fully cooked. Drizzle some glaze on top and sprinkle a generous amount of biscuit/graham crackers on top. I actually sacrificed a muffin I baked plain with no blueberries and crumbled it up to sprinkle on top of my muffins 😂 it’s a neat trick and works so well!
Enjoy these muffins friends and tag me with all your dutchbaker bakes @dutchbakerblog on Instagram, Facebook or Twitter 💙
Makes 12 to 14 large muffins.
- 2 3/4 cups (340gms) all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (100gms) softened butter
- 1 1/4 cups (250gms) white sugar
- Optional: zest of 2 to 3 lemons
- 1/4 cup (60mls) oil
- 2 eggs
- 1 tablespoon vanilla extract
- 3/4 cup (180gms) sour cream*
- 1/2 cup (125mls) milk
- 1 1/2 cups fresh or frozen blueberries**
- 6 oz cream cheese
- 3 tablespoons sugar
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- Pinch of salt
Cream cheese drizzle
- 1 tablespoon cream cheese
- 1/2 cup (125gms) icing sugar
- 1 tablespoon cream or milk
- Crushed graham crackers, Digestive biscuits or cake crumbs
- Preheat oven to 200C/375F. Grease and flour or line a muffin tray with cupcake cups.
- In a bowl whisk together the flour, baking powder and soda and salt until well combined. Stir together all the ingredients for the cheesecake filling and set aside.
- In a large mixing bowl, cream butter until smooth then gradually add in the sugar. Once sugar (if using lemon zest rub it into the sugar with your fingers first) is added, pour in 2 tablespoons of the oil then whisk mixture until fluffy, creamed and paled in colour, about 3 minutes.Add in remaining 2 tablespoons oil then the eggs one at a time whisking in between. Add in vanilla.
- Add in 1/3 of the dry mix then the sour cream followed by another 1/3 of the dry mix then the milk whisking only until *just* combined.To the last 1/3 of the flour mix, stir in the blueberries then fold this mix into the batter whisking only until just combined and no flour streaks remain. Take care not to overmix. Batter will be very thick and lumpy, don’t attempt to smooth it out. Divide half of the batter between muffin cups then dollop in a spoonful of the cheesecake filling in the middle of each muffin cups. Top with remaining batter filling each one all the way to the top. Batter is thick so don’t worry about really filling the muffin cups full.
- Bake for 8 minutes. Then while keeping the muffins inside, lower the heat to 180C/350F and continue baking for 14 to 16 minutes or until cooked through.
- Drizzle glaze on top of the muffins and sprinkle the crumbs on top.
- Cool muffins on wire rack for 10 to 15 minutes then place in an airtight container to cool completely.
*Sour cream can be substituted with yoghurt.
**If using frozen blueberries do not thaw. Just add to mix as stated.
Recipe by the dutch baker.