Coffee cake in muffin form?
Serve these individual sweet cakes up for brunch or share with a friend for a tasty gift.
Jason Donnelly
A surprise pocket of cream cheese tucked inside theseblueberry muffinsbalances the sweet streusel topping and juicy berries.
Credit:Jason Donnelly
This take on classiccoffee cakemakes an ideal weekday breakfast or thoughtful food gift.
Blueberry Cream Cheese Muffin Ingredients
Here’s what you’ll need to make the cream cheeseblueberry muffins.
Store in refrigerator up to 3 days or freeze up to 3 months.
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Line twelve 2 1/2-inch muffin cups with paper bake cups.
In a small bowl beat cream cheese, one of the eggs, 3 Tbsp.
granulated sugar, and 1/2 tsp.
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of the vanilla with a mixer on low to medium until light and fluffy.
In a large bowl stir together next five ingredients (through salt).
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
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Make a well in center of flour mixture.
In a medium bowl whisk together remaining egg and 1 tsp.
vanilla, and buttermilk.
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Add egg mixture all at once to flour mixture.
Stir just until moistened (batter should be lumpy).
Spoon about 1 1/2 Tbsp.
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of the blueberry batter into each prepared muffin cup.
Top each with 1 rounded Tbsp.
Divide remaining blueberry batter among cups.
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Bake 25 to 28 minutes or until a toothpick comes out clean.
Cool in muffin cups on a wire rack 5 minutes.
Remove; serve warm or at room temperature.
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In a medium bowl combine flour, brown sugar, and salt.
Toss in melted butter until moistened.
2,000 calories a day is used for general nutrition advice.
Credit:Jason Donnelly
