Blueberry Cheesecake Muffins
Delicious blueberry muffins infused with cheesecake flavor and topped with a crunchy streusel, perfect for breakfast.
Equipment
- mixing bowl
- Electric Hand Mixer
Ingredients
Cheesecake Muffin Base
- 4 oz cream cheese softened
- 2 teaspoon vanilla
- 1 piece egg
- 1 cup milk or almond milk
- ⅔ cup vegetable oil
- 2 ½ cup all purpose flour
- 1 cup brown sugar packed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cup blueberries
Streusel Topping
- ½ cup sugar
- ½ cup brown sugar
- 1 cup all purpose flour
- 5 tablespoons margarine or butter
Instructions
Muffin Preparation
- Preheat the oven to 375°
- Mix together softened cream cheese and vanilla in a large bowl.
- Add in the wet ingredients: egg, milk and vegetable oil.
- Mix together by hand.
- Stir in dry ingredients: flour, 1 cup brown sugar, salt and baking soda. Mix until ingredients are just incorporated.
- Fold in blueberries.
- Grease bottom of muffin tins.
- Pour batter into muffin tins, about ⅔ full.
- Set aside.
Streusel Topping Preparation
- Mix together flour, brown sugar and sugar in a small bowl with a fork or your fingers.
- Melt butter in the microwave, then wait about a minute for it to cool.
- Pour butter over flour mixture and mix with a fork while you are pouring butter.
- Don't overmix.
- Take the crumb topping and sprinkle it on top of the muffin batter in the muffin tins.
- Bake for 16-20 minutes. Muffins are done when they test clean with a toothpick.
- Let cool for 7-10 minutes then use a knife to run along the edges of the muffins. Loosen from pan.
- Serve.
Nutrition
Serving: 1muffinCalories: 299kcalCarbohydrates: 55gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 314mgPotassium: 117mgFiber: 1gSugar: 31gVitamin A: 326IUVitamin C: 2mgCalcium: 54mgIron: 2mg
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