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Blueberry cheesecake crumble muffins 🫐🧁
· 1 serving Blueberry muffins: • 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 Combine melted butter with sugar and whisk. Then add the eggs one by one and whisk again. Add the vanilla yogurt. Lastly sift and fold in the dry ingredients followed by the frozen blueberries. Scoop the mixture into a muffin tray with 12 paper muffinforms attached till they are all filled up. Fill with the syrup and sprinkle with the crumble. 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). Let them cool down completely at room temp before filling them with creamcheese filling. Syrup: •
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