I made blueberry muffins this week and I have to say I’m in love. I’ve never made muffins with cream cheese before so I was a little nervous making these, but they turned out so good and made my week a little brighter.
First things first, don’t be intimidated by the stuffing (or the crumble topping). I was a tad nervous about it, but it was a lot easier than I thought it would be. From start to finish, I’d say that it took about 45 minutes to an hour to make these and we had them for the whole week. Enjoy!
Blueberry Muffins with Cream Cheese Topping
2016-03-18 07:20:34
Total Time
45 min
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- pinch of salt
- 3 tablespoons melted butter
Muffins
- 2 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups flour
- 1 1/2 cups blueberries
Filling
- 4 ounces cream cheese
- 3 tablespoons sugar
Instructions
- Preheat oven to 375. Line muffin pan with baking cups.
- In a small bowl mix the ingredients for the crumb topping together with an electric mixer. Set aside.
- In a separate bowl, mix eggs until frothy. Mix in the sugar and oil and stir for 1 minute. Then, add the vanilla, flour, vinegar, baking soda, and a pinch of salt. Stir in sour cream and blueberries with a spoon. Set aside.
- In a final bowl, mix the ingredients for the cream cheese filing with an electric mixer.
- Fill the muffin cups halfway with the muffin batter. Add1 tsp of cream cheese mixture to the center, then top with a tablespoon of muffin batter. Finish it off with the crumble topping and more blueberries if desired..
- Bake for 15 minutes (or until a toothpick comes out without topping)!
Adapted from Crazy for Crust
Adapted from Crazy for Crust
Simply J & K https://simplyjandk.com/
P.S I’m looking for new recipes, what are your favorite baked goods?
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