These Blueberry Cream Cheese Muffins are worth all the time and effort! I got this recipe last week, and I am so glad that I gave it a try because I never would have tasted perfection! You have got to give this recipe a try! Serve them with your favourite cup of coffee, and you have yourself a snack to remember. Enjoy!
Ingredients:
Streusel Topping:
3 tbsp butter, melted
¼ c granulated sugar
¼ tsp cinnamon
½ c flour
Cream cheese filling:
¼ cup of sugar
splash of vanilla
10 oz cream cheese, softened
Blueberry Muffins:
¾ c blueberries-fresh or frozen (reserve some for topping)
⅓ c granulated sugar
1 Egg
⅓ c sour cream
1 tsp baking powder
¾ cup flour
⅛ tsp salt
Directions:
1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.
2. Line with paper liners 6 cupcake tin cans.
For the Crumbs:
1. In a medium mixing bowl, add cinnamon, sugar, and flour. Whisk until well blended.
2. Add the butter and beat until well blended as well.
For the Cream Cheese Filling:
1. In a medium mixing bowl, add all the ingredients and beat until well blended.
For the Muffins:
1. In a small mixing bowl, add the egg and sugar. Whisk until well blended.
2. Add the sour cream and beat until well blended as well.
3. Transfer the dry ingredients into the bowl with the wet ingredients, then whisk until well blended.
4. Add about 3/4 of the blueberries and stir until just mixed.
5. Fill each prepared muffin cup with the batter and spread it evenly.
6. Add a dollop of cream cheese on top, then followed by more of the batter.
7. Top each muffin with streusel and the rest of the blueberries.
8. Put them inside the preheated oven and bake for 5 minutes.
9. Reduce the heat to about 190 degrees C or 375 degrees F and bake the muffins for 15 more minutes.
10. Remove from the oven and allow them to rest at room temperature for a few minutes.
11. Serve warm and enjoy!
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