Friday, April 30, 2010

Blueberry Cheesecake Muffins

I found this to be really good. John's not much for muffins.
John's Rating: 7-8
Recipe from: Taste of Home Feb/March 2006
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups flour
1-1/2 tsp baking powder
1 tsp cinnamon
1/3 cup milk

Cream Cheese Filling:
2 packages (3 ounces each) cream cheese, softened
1/3 cup sugar
1 egg
1 cup fresh blueberries

Steusel Topping:
1/4 cup flour
2 Tbsp brown sugar
1/2 tsp cinnamon
1 Tbsp cold butter

IN a large mixing bowl, cream butter and sugar.
Add eggs; beat well.
Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk.
Fill greased or paper-lined muffin cups half full.
For filling, in a small mixing bowl, beat cream cheese, sguar and egg until smooth.
Fold in the berries.
Drop a rounded Tbspful into the center of each muffin.
For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly.
Sprinkle over batter.
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.
Yield: 1-1/2 dozen

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