Blueberry Cheesecake Muffins

Soft, fluffy muffins bursting with juicy blueberries and a delightful cream cheese center.

You can find the video here: https://www.pinterest.com/pin/878342733560811798/

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Total time: 35 min Servings: 4

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Ingredients :

140 g vanilla yogurt

200 g fresh or frozen blueberries

1 tbsp flour

240 g all purpose flour

180 g white sugar

9 g baking powder (around 1 tsp)

2 eggs

130 g melted butter

Syrup:

100 g blueberries

30 g sugar

40 ml water

Crumble

80 g flour

50 g melted butter

45 g sugar

Cheesecake filling:

200 g creamcheese

45 g icing sugar (or adjust sweetness to your liking)

1 tsp vanilla extract)

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Combine melted butter with sugar and whisk.

Step 2 - Then add the eggs one by one and whisk again.

Step 3 - Add the vanilla yogurt. Lastly sift and fold in the dry ingredients followed by the frozen blueberries.

Step 4 - Scoop the mixture into a muffin tray with 12 paper muffinforms attached till they are all filled up.

Step 5 - Fill with the syrup and sprinkle with the crumble.

Step 6 - Bake in oven for 10 minutes at 220°C and turn down the heat to 180°C for 20-25 min. Check if they’re done with a toothpick).

Step 7 - Let them cool down completely at room temp before filling them with creamcheese filling

Step 8 - Combine 100 g blueberries, 30 g sugar, 40 ml water into a saucepan and bring it to a boil (5 min.)

Step 9 - Blend the syrup with a stickblender and let it cool down.

Step 10 - Combine 80 g flour, 50 g melted butter, 45 g sugar into a saucepan and bring it to a boil (5 min.)

Step 11 - Blend the syrup with a stickblender and let it cool down.

Step 12 - Combine 200 g creamcheese, 45 g icing sugar (or adjust sweetness to your liking), 1 tsp vanilla extract together in a small bowl and refrediate while you make the cupcake batter & syrup.

Step 13 - Add all the ingredients in a bowl and whisk by hand just until combined.

Step 14 - Set in the fridge until the cupcakes are baked & cooled down.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍