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Blueberry muffin perfection.

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‘These are the best ever muffins!!!’, ask my husband. These blueberry muffins are unlike any you’ve had before. Cheesecaky surprise at the heart of a moist and fluffy sponge dotted with juicy blueberries, all topped with a crunchy streusel.

Ultimate Blueberry Muffins with Cheesecake Filling and Crunchy Topping

Cheesecaky surprise at the heart of a moist and fluffy sponge dotted with juicy blueberries, all topped with a crunchy streusel.

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Ingredients For the muffin mixture:

• 1 cup plain flour                                                                                                           
• ⅓ cup caster sugar                                   
• pinch of salt                                                                            
• 1 tsp baking powder                                          
• 1 large egg                                          
• ½ cup Greek yoghurt
• ¼ cup sunflower or any neutral oil
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 ⅓ cup frozen blueberries coated with 1 tsp of plain flour
• Two mixing bowls
• Muffin tin

Ingredients for the feta cream cheese filling:

• 200g cream cheese
• 1 tsp cornflour
• 1 tbsp caster sugar
• Small mixing bowl

ingredients For the streusel:

• ⅔ cup plain flour
• ⅓ cup light brown sugar
• pinch of salt
• 50g cold unsalted butter, cut into small cubes
• Small mixing bowl

instructions:

Prepare the mixtures in this order: first the muffin mixture, then the cream cheese mixture, and finally the crumble.

Muffin mixture:

1. In a large mixing bowl combine all dry ingredients.
2. In a separate, smaller bowl, whisk the egg. Add the remaining wet ingredients, except for the flour-coated blueberries, and mix well.
3. Pour the wet mixture into the dry ingredients. Gently combine using a manual hand whisk until just incorporated—do not overmix.
4. Pour the wet mixture into the dry ingredients. Gently combine using a manual hand whisk until just incorporated—do not overmix.

Cheesecake filling:

1. Pour the wet mixture into the dry ingredients. Gently combine using a manual hand whisk until just incorporated—do not overmix.

Tip: Before you begin making the streusel topping, preheat your oven to 170°C (fan).

Streusel topping:

1. In another small bowl, combine all the streusel ingredients.
2. Using your fingertips, rub the mixture together until it resembles a sandy, crumbly texture.

Assembling the Muffins:

1. Spoon 1 tablespoon of muffin mixture into each muffin case or tin.
2. Add 1 teaspoon of the cheesecake filling on top of the muffin mixture.
3. Divide the remaining muffin mixture evenly between the cases, covering the cheesecake filling.
4. Sprinkle the streusel topping over each muffin.
5. Bake in the preheated oven for 45 minutes, or until golden and a skewer inserted into the centre comes out clean.

Enjoy!