Blueberry Cheesecake Muffins
Is it breakfast or is it dessert? These cheesecake blueberry muffins are filled with a cream cheese mixture surrounded by blueberry muffins and topped with a streusel crumble topping!
Ingredients
Method
- Pre-heat your oven to 350-degrees
- In a medium bowl, cream your cream cheese till smooth. Add in the rest of the cream cheese ingredients.
- In a separate bowl, add all of the streusel topping together. Mix till you have coarse crumbs.
- In a small bowl, combine 1 cup of blueberries with 1 tbsp of flour. Toss to combined.
- In a large bowl, combined all of the dry ingredients for the blueberry muffins. Add in all of the wet ingredients. Mix together till smooth. Fold in the flour tossed blueberries.
- To assemble. Add 2 tbsp of the muffin mixture to your large muffin tin, add 1 tbsp of the cream cheese mixture to the middle, and top with another 2 tbsp of muffin mixture. Spread around so that the muffin mixture seals in the cream cheese. Top with 1-2 tbsp of the streusel mixture and a few of your left-over berries. Gentle press the streusel mixture and berries into the batter.
- Bake in the oven for 36-38 minutes or until a toothpick pulls clean for the outer edges of the muffin.
- Let them rest of 10 minutes. Mix your glaze together and drizzle over the muffins.
- Enjoy!
Notes
This will make 12 regular size muffins. Half the muffin mix and the cream cheese mixture you add to each muffin holder. Cake for 18-20 minutes.Â
The muffins will be soft on the inside due to the cream cheese mixture and cake like around the edges.