Xanet Scheepers

By Xanet Scheepers

Digital Lifestyle Editor

Saturday tasty treat: Blueberry cheesecake crumble muffins

These mouthwatering cream cheese-filled blueberry muffins will 'change your life'.

Now that the blueberry season has officially started in South Africa, it’s time to get creative with your baking. These flavourful blueberry cheesecake crumble muffins might look like a lot of work to bake, but trust us when we say the end result will be so worth the time and effort.

You will never feel the same about another muffin again!

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Blueberry cheesecake crumble muffins

Blueberry cheesecake crumble muffins

These mouthwatering cream cheese-filled blueberry muffins will ‘change your life’.

  • Author: dessertribe
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French



Blueberry muffins

  • 140g vanilla yogurt
  • 200g fresh or frozen blueberries + 1 tbsp flour
  • 240g all-purpose flour
  • 180g white sugar
  • 9g baking powder (about 1 tsp)
  • 2 eggs
  • 130g melted butter


  • 100g blueberries
  • 30g sugar
  • 40ml water


  • 80g flour
  • 50g melted butter
  • 45g sugar

Cheesecake filling

  • 200g cream cheese
  • 4g icing sugar (or adjust sweetness to your liking)
  • 1 tsp vanilla extract


Blueberry muffins

  1. Combine melted butter with sugar and whisk. Then add the eggs one by one and whisk again. Add the vanilla yogurt. Last, sift and fold in the dry ingredients followed by the frozen blueberries.
  2. Scoop the mixture into a muffin tray with 12 paper muffin forms attached till they are all filled up. Fill with the syrup and sprinkle with the crumble.
  3. Bake in oven for 10 minutes at 220°C and turn down the heat to 180°C for 20-25 minutes. Check if they’re done with a toothpick.
  4. Let them cool down completely at room temperature before filling them with cream cheese filling.


  1. Combine all ingredients into a saucepan and bring to a boil (5 min.)
  2. Blend the syrup with a stick blender and let it cool down.


  1. Combine all the ingredients together in a small bowl and refrigerate while you make the cupcake batter and syrup.

Cheesecake filling

  • Add all the ingredients in a bowl and whisk by hand just until combined.
  •  Set in the fridge until the cupcakes are baked and cooled down.

*This recipe was found on the @dessertribe Instagram account.

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