Blueberry Cheesecake Muffins
Nothing beats breaking into a fresh blueberry muffin, unless you find a surprise of creamy cheesecake filling .
Ingredients
Blueberry Muffins
- 2 cups all purpose flour + 1 tbsp for the blueberries
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup plain or vanilla greek yogurt
- 3 cups blueberries divided
Streusel Topping
- 1 cup all purpose flour
- ½ cup brown sugar
- ¼ tsp salt
- ⅓ cup unsalted butter melted
Cream Cheese Filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp cornstarch
Instructions
Muffin Batter
- In a large bowl, combine flour, baking powder, and salt. In another bowl, combine eggs and sugar. Add in oil, melted butter, and extract.
- Slowly add the wet ingredients to the dry until fully combined.
- In a separate bowl, dust 1½ cups of the blueberries with 1tbsp of flour, then add them to the batter, folding them in with a rubber spatula.
Streusel Topping
- In a bowl, combine the flour, sugar, salt, and melted butter. Mix with a fork or whisk until the mixture becomes like wet sand, and clumps easily.
Cream Cheese Filling
- In another bowl with a hand-mixer or by hand, beat together the softened cream cheese, sugar, vanilla, and cornstarch until smooth.
- Place the mixture in a piping bag or large ziplock with the corner cut off, and set aside.
Assemble
- Preheat the oven to 425°
- Line a muffin pan with cupcake liners.
- To the bottom of each liner, spoon in about 2 tbsp of batter. Using a spoon, push a little dent into the center.
- Take the piping bag, and pipe 2-3 tbsp of the cream cheese mixture into the center dent of the batter .
- Top this with a few of the remaining blueberries, then a heaping tbsp of the streusel topping, followed by even more blueberries, pressing down slightly so the berries do not slide around.
- Place the pan in the oven and immediately decrease the temperature to 350°
- Bakes for 22-24 minutes, then cool for 5 minutes before transferring to a cooling rack. Cool completely or serve immediately while still warm.