Blueberry Cheesecake Muffins
Warm, fluffy and topped with sugar - these sweet muffins are a delicious breakfast treat.
Servings 12 servings
Ingredients
- 1 3/4 cups all purpose flour plus one TBSP
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 8 oz cream cheese
- 1/4 cup butter salted or unsalted, softened
- 1 large egg
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup blueberries
- 4 tbsp raw washed sugar
Instructions
- Preheat your oven on 375 F.
- In large bowl lightly mix the cream cheese and butter. Add in the egg, milk, vanilla, and lemon juice. Lightly mix. (Make sure the cream cheese is still in chunks)
- In a separate bowl sift 1 & 3/4 cup flour, baking powder, and salt. Add in the brown and granulated sugar then stir.
- Add the wet ingredients, with the dry and, stir until everything is well incorporated.
- In a separate bowl add the blueberries. Dry the blueberries as much as possible, then sprinkle 1 tbsp of all-purpose flour over the berries. Lightly toss the berries, and ensure that all of the berries are coated with flour.
- Toss the berries into the muffin batter, and lightly fold in.
- Line a muffin pan with paper liners, then fill the with the batter.
- Sprinkle the raw washed sugar on top of each muffin cup.
- Place in the oven, and let bake for 25 minutes.
- Let cool for at least 15 minutes before serving.