Wednesday, August 19, 2009

Blueberry Cheesecake Muffins

1/3 c. butter, softened
3/4 c. sugar
2 eggs
1 1/2 c. flour
1 1/2 t. baking powder
1 t. ground cinnamon

Cream Cheese Filling
2 pkgs. (3 oz. each) cream cheese, softened
1/3 c. sugar
1 egg
1 1/2 c. blueberries

Streusel Topping
1/4 c. flour
2 T. brown sugar
2 t. ground cinnamon
1 T. cold butter

In your kitchen aid or other mixer, cream butter and sugar. Add eggs; beat well. Combine flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups about 1/3 full.
For the filling, beat cream cheese, sugar, and egg until smooth. Fold in berries. Drop a rounded tablespoon into center of each muffin. For topping, combine flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.


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