Blueberry cheesecake muffins🫐🍰✨ Recipe: Ingredients Crumble -1/2 cup granulated sugar (100g) -3/4 cup all-purpose flour (90g) -6 Tbsp unsalted butter, cold and diced (85g) -pinch of salt Cream Cheese Filling -8oz cream cheese, softened (226g) -1/4 cup granulated sugar (50g) -1 1/2 tsp cornstarch -1 1/2 tsp milk -1 tsp vanilla -pinch of salt Muffins -1/2 cup unsalted butter, softened (113g) -1 Tbsp lemon zest -1 1/4 cups sugar (250g) -2 eggs -1 tsp vanilla -2 cups all-purpose flour (240g) -1/2 tsp salt -2 tsp baking powder -1/2 cup milk (118ml) -1 3/4 cups blueberries (about 260g), tossed in 1 Tbsp flour Instructions: For the crumble: 1. Stir together flour, sugar, and a pinch of salt. 2. Add the cold diced butter and work it into the flour mixture with your fingers until a crumbly mixture forms. Set aside. For the cream cheese filling: 1. In a medium bowl, add cream cheese, sugar, cornstarch, milk, vanilla, and a pinch of salt. Mix until smooth. 2. Add the filling to a piping bag or ziploc bag and cut the tip off. Set aside. For the muffins: 1. Preheat oven to 425°F. 2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside. 3. In a large bowl, add sugar and lemon zest. Rub together until it resembles wet sand. 4. Add the butter and beat until light and fluffy. 5. Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix. 6. Add the dry ingredients alternating with the milk, mixing just until combined. 7. Fold in the blueberries. 8. Line a 12-cup muffin tin with cupcake liners and fill with batter. (I made 6 jumbo muffins.) 9. Insert the piping bag about 3/4 of the way into each muffin, squeeze the filling and pull the bag up as you pipe. Sprinkle the crumble on top. 10. For regular-sized muffins bake for 5 minutes at 425°F and then reduce temperature to 350°F for about 15-18 minutes. For jumbo muffins bake for 5 minutes at 425°F and then reduce temperature to 350°F for about 25-30 minutes. #blueberry #cheesecake #muffins #baking #Recipe - @_jenperezz