Lemon Blueberry Crumble Muffins

Directions

1. 1

   Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.

2. 2

   Prepare the blueberry compote: In a small saucepan, combine 1 cup blueberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until blueberries burst and the mixture thickens slightly, about 5-7 minutes. Let cool.

   7 min
3. 3

   Make the crumble topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 cup diced cold butter. Use your fingertips or a pastry blender to mix until coarse crumbs form. Set aside.

4. 4

   In a large mixing bowl, combine 3/4 cup granulated sugar and lemon zest from one lemon. Rub together with your fingers to release the lemon oil.

5. 5

   Add 1/2 cup softened unsalted butter and 4 oz softened cream cheese to the sugar mixture. Beat with an electric mixer until light and fluffy.

6. 6

   Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.

7. 7

   In a separate bowl, whisk together 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

• 1.8 cup All-purpose flour
• 0.75 cup Granulated sugar
• 2 tsp Baking powder
• 0.5 tsp Salt
• 1 lemon Lemon zest
• 0.5 cup Unsalted butter, softened
• 4 oz Cream cheese, softened
• 2 Large eggs
• 1 tsp Vanilla extract