Blueberry Oolong Cheesecake Muffins

Blueberry streusel muffins with a hint of tea flavour, best eaten fresh out of the oven. If low on time, this recipe can be simplified by removing the streusel or cream cheese topping.
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Camera: Canon 80D
Lens: Sigma Art 35mm f/1.4
Microphone: Sennheiser MKE600
Softbox: Godox Octa 47" with Grid
Light: Godox SL150W II LED
Tripod: Geekoto 191cm Aluminum Alloy Tripod
Reflector: Neewer Portable 5 in 1 (120cm x 180cm)
Software: Premiere Pro CS6
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▶Ingredients:
Yield: 12 muffins
Streusel
50g (1/4 cup) packed brown sugar
85g (2/3 cup) all purpose flour
50g (3-1/2 tbsp.) unsalted butter, melted
Cheesecake Filling
1/3 oolong sugar mix
250g (8 oz brick) cream cheese, softened
37g (3 tbsp.) white sugar
1/2 large egg, lightly beaten
5g (1 tsp.) vanilla
Oolong Sugar Mix
18g (3-1/2 tbsp.) oolong tea
50g (1/4 cup) sugar
Muffin Batter
200g (1-1/3 cup) blueberries
8g (1 tbsp.) all purpose flour
67g (1/3 cup) white sugar
2/3 oolong sugar mix
57g (1/4 cup) melted butter
57g (1/4 cup) vegetable oil
2-1/2 large eggs
10g (2 tsp.) vanilla
120g (1/2 cup) milk
228g (1-3/4 cup) all purpose flour
8g (2 tsp.) baking powder
1/4 tsp. salt
extra blueberries, for garnish (optional)
Bake in a preheated 350F oven 20-25 minutes, or until toothpick comes out clean.

[@CookBakeTaste]

Great recipe. Definitely worth a try

[@thesugarhideout]

Thank you!

[@Edmodn]

Looks great. Thank you for your receipe !

[@thesugarhideout]

Thanks!