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@phamngocduy279: Áo babydoll tay bồng xinh #setdoxinh #thuoitrangnu #thoitrang #donudep #xuhuong

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Monday 18 May 2026 07:05:35 GMT
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🫐This is my recipe for Lemon Blueberry Cheesecake Crumble Muffins, a soft and fluffy bakery-style muffin packed with bright lemon flavor, juicy blueberries, and a creamy cheesecake center, all finished with a buttery crumble on top. 🫐🍋 ~Ingredients Lemon Blueberry Muffin Batter - 240 g all-purpose flour (sifted) - 1 tbsp baking powder - ½ tsp salt - 1 tsp cornstarch - 120 g granulated sugar - 80 g brown sugar - ½ cup meted unsalted butter (113 gr) - ⅓ cup oil (80 ml) - 2 eggs + 1 egg white - 1½ tbsp vanilla extract - ⅓ cup milk (80 ml) - ¼ cup Greek yogurt (60gr) - Zest of 1 lemon - 4 tbsp lemon juice - 90–110 g fresh blueberries - 1 tbsp poppy seeds (optional) ~Lemon Cheesecake Filling - 150 g cream cheese (softened) - 40 g honey - 1 egg yolk - 1½ tsp cornstarch - 1 tbsp cold heavy cream - ½ tsp vanilla extract - Pinch of lemon zest ~Crumble - 30 g cold butter - 40 g flour - 30 g brown sugar - Pinch of salt - Lemon zest (optional but recommended) ~Instructions 1. Make the crumble Mix all ingredients until crumbly. Chill for 10–15 minutes. 2. Cheesecake filling Mix everything until smooth and creamy. Transfer to a piping bag and refrigerate. 3. Muffin batter Preheat oven to 350°F (175°C). Mix dry ingredients in one bowl. In another, mix sugars, butter, and oil. Add eggs, vanilla, milk, yogurt, lemon zest, and juice. Combine wet + dry, then fold in blueberries. 4. Assemble Fill molds ¾ full. Pipe cheesecake filling into the center and slightly on top. Add crumble on top. 5. Bake Bake at 350°F for 20–24 minutes. Let cool before serving. These are soft, bright, creamy, and perfectly balanced between sweet and tangy 🤍 Save this recipe & try them ✨ #lemoncake #blueberrymuffins #muffins #EasyRecipe #CapCut
🫐This is my recipe for Lemon Blueberry Cheesecake Crumble Muffins, a soft and fluffy bakery-style muffin packed with bright lemon flavor, juicy blueberries, and a creamy cheesecake center, all finished with a buttery crumble on top. 🫐🍋 ~Ingredients Lemon Blueberry Muffin Batter - 240 g all-purpose flour (sifted) - 1 tbsp baking powder - ½ tsp salt - 1 tsp cornstarch - 120 g granulated sugar - 80 g brown sugar - ½ cup meted unsalted butter (113 gr) - ⅓ cup oil (80 ml) - 2 eggs + 1 egg white - 1½ tbsp vanilla extract - ⅓ cup milk (80 ml) - ¼ cup Greek yogurt (60gr) - Zest of 1 lemon - 4 tbsp lemon juice - 90–110 g fresh blueberries - 1 tbsp poppy seeds (optional) ~Lemon Cheesecake Filling - 150 g cream cheese (softened) - 40 g honey - 1 egg yolk - 1½ tsp cornstarch - 1 tbsp cold heavy cream - ½ tsp vanilla extract - Pinch of lemon zest ~Crumble - 30 g cold butter - 40 g flour - 30 g brown sugar - Pinch of salt - Lemon zest (optional but recommended) ~Instructions 1. Make the crumble Mix all ingredients until crumbly. Chill for 10–15 minutes. 2. Cheesecake filling Mix everything until smooth and creamy. Transfer to a piping bag and refrigerate. 3. Muffin batter Preheat oven to 350°F (175°C). Mix dry ingredients in one bowl. In another, mix sugars, butter, and oil. Add eggs, vanilla, milk, yogurt, lemon zest, and juice. Combine wet + dry, then fold in blueberries. 4. Assemble Fill molds ¾ full. Pipe cheesecake filling into the center and slightly on top. Add crumble on top. 5. Bake Bake at 350°F for 20–24 minutes. Let cool before serving. These are soft, bright, creamy, and perfectly balanced between sweet and tangy 🤍 Save this recipe & try them ✨ #lemoncake #blueberrymuffins #muffins #EasyRecipe #CapCut

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