Experience the joy of blueberries mingling with a velvety cheesecake core, crowned with a crumbly streusel layer in these morning treats. A sophisticated reinterpretation of classic blueberry muffins.
Yields: 9 muffins
Ingredients:
**For the Muffins:**🫐
- 150g All-Purpose Flour
- 1 tsp Corn Starch
- 130g Sugar
- 1.5 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Vanilla Essence
- 60ml Almond Milk
- 120g Vegan Plain Yogurt
- 60ml Neutral Oil (e.g., Canola)
- 1/2 tsp Vinegar
- 90g Blueberries (either fresh or frozen) 🫐
For the Cheesecake Center:
- 200g Vegan Room-Temperature Cream Cheese
- 1/2 tsp Vanilla Essence
- 45g Sugar
- 1 1/2 tsp Corn starch
For the Crumbly Topping:
- 90g Melted Butter
- 90g All-Purpose Flour
- 112g Light Brown Sugar
- 1/4 tsp Salt
Instructions:
- Muffin Batter: Mix almond milk, yogurt, and vinegar in a bowl. Let it stand briefly until it thickens. Introduce sugar and oil, blending well. In another bowl, whisk together the dry ingredients. Combine the wet and dry mixtures, stirring gently. Let this sit, covered, for 30 minutes.
- Cheesecake Center: In a blender, whisk cream cheese, sugar, and corn starch until silky. Refrigerate until baking time.
- Crumbly Topping: Blend the melted butter with brown sugar, flour, and salt until a crumbly texture forms. Keep this in the fridge until it’s time to use.
- Baking: Introduce 3/4 of the blueberries to the muffin mix. Lay out muffin liners in a tray. Pour in muffin mix until 1/4 full in each liner, creating a small indentation in the center. Place a tablespoon of the cheesecake mix into each indentation. Continue filling each liner with muffin mix until about 3/4 full. Top each with some blueberries and a generous amount of the crumbly topping. Bake in a preheated oven at 370°F for roughly 22-25 minutes. Relish the flavor!
