Before I start yapping about today’s recipe for blueberry cream cheese streusel muffins, a big congrats goes to Carrie Gregory, the winner of my Land O Lakes giveaway. Have fun with your new cooking tools, Carrie!
Many of you know that I started my own business in December. In home cooking lessons are TONS of fun, but so are the online/Facebook parties. Such a neat experience to bring friends, family, and co-workers together for a fun evening. I had a party last week where we talked about recreating our favorite childhood treats. Of course, I mentioned how I had recreated the amazing apple cinnamon crumb cake that my dad used to pick up for us at Meuer’s Bakery. One of the guests at the party said that she had memories of her grandma’s sour cream pound cake (YUM!) and another mentioned that she is smitten with blueberry desserts. Pie, cobbler, cake, cookies… she told me that if it’s blue, she’ll eat it! I made her promise not to eat a Smurf, and then assured her that I’m just as smitten with those plump, juicy berries. So much so, in fact, that when my friend Christine made a pan of strawberry cream cheese stuffed streusel cakes, I knew that I’d have to recreate them using blueberries… so I did!
Before you try cleaning or adjusting your monitor, display, or your bifocals, please know that the photo above IS blurry. It’s not supposed to be, mind you, but it is. I got a new camera lens and I’m still practicing. I also accidentally deleted the GOOD photos and kept the bad ones. Sometimes, I really disappoint myself. *sigh* At least you’ve got a blurry visual of the goodness that awaits you!
I can tell you with all certainty this recipe makes an ahhhh-mazing cake, so despite the bad photos, it tastes tremendous! Light & fluffy cake packed with juicy blueberries and topped with streusel. Seriously…what’s NOT to love?!
Before I give you the recipe, I have to say that the Pampered Chef brownie pan is like a cook’s dream! I use mine for everything from baked goods to individual lasagnas & meatloaves, and even quiche and mac & cheese cups. It’s got a non-stick finish, but it’s NOT Teflon, and I’ve never had to use cooking spray or oil on the pan before using it. Everything just slides right out. Best $19 I ever spent on a baking pan!
I hope you have a fabulous week… Thanks so much for stopping by to allow me to feed your stomach and your spirit!
hugs & blessings!
blueberry cream cheese streusel muffins
- For Cream Cheese Filling
- 8 ounces cream cheese
- 1/2 cup sugar
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- For Streusel Topping
- 1/4 cup (1.1 ounces) all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons cold, unsalted butter, cut into cubes
- For Muffins
- 1 cup whole milk
- 1/4 cup canola or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup blueberries, fresh or frozen
- Heat oven to 350 degrees F (325 if using convection oven or a dark metal baking pan)
- Cream cheese filling
- Using an electric hand mixer, beat the cream cheese, sugar, egg and vanilla in a small bowl until smooth; set aside.
- Streusel topping
- Combine the flour, sugar and cinnamon in a small bowl and cut in the butter until the mixture looks like coarse crumbs; set aside
- In a medium mixing bowl, whisk together the milk, oil, egg, vanilla, and sugar. In a separate bowl, sift together the flour, baking powder, and salt and stir into the milk mixture. Make sure that the flour is incorporated, but be careful not to over mix.
- Place 1/4 cup muffin batter into each cup. Add 2 Tablespoons of the cream cheese filling. Place 4-5 blueberries over top of mixture and add streusel topping evenly over each muffin.
- Bake for 23-25 minutes, let cool in pan for about 5 minutes, and serve slightly warm.