Blueberry Cream Cheese Muffins – Crumbalicious!
Sunday usually reminds me that tomorrow is Monday, which means I’ve got a full week ahead of responsibility. Cooking and baking on Sundays is one way I like to make the most of the weekend, try new recipes, and have food ready to go for the week! I decided to flour my fingers with Blueberry Cream Cheese Muffins with a Crumbalicious Topping. Don’t let the list of ingredients scare ya, these are actually easy to make! It’s the typical method of dry ingredients, mix wet ingredients, mix together, finishing touches and Bake!
Ingredients:
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1/2 cup old-fashioned rolled oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup + 2 Tbsp low-fat buttermilk
- 1 large egg (I use cage free)
- 2 Tbsp canola oil
- 1 tsp pure almond extract (vanilla if not almond)
- 1 pint fresh blueberries, washed and dried
Cream Cheese Filling:
- 1/4 cup whipped cream cheese, at room temperature (1/3 less-fat cream cheese works too!)
- 1 Tbsp brown sugar
Crumb Topping
- 2 Tbsp butter
- 1/4 cup quick cook oats
- ~ 1/3 cup brown sugar
Directions:
Preheat oven to 375°F. Prep muffin tin by greasing or line with cups. Mix dry ingredients ( flour, sugar, rolled oats, baking powder, baking soda, and salt). Toss the blueberries with the dry mixture. In another bowl, mix wet ingredients (buttermilk, egg, oil, and extract). Create a well in the middle of the dry bowl, add the wet ingredients into the dry and stir just until incorporated. Pour batter into greased or lined muffin cups.
Cream Cheese Time!
In a small bowl, stir together the cream cheese and sugar. Drop 1 large teaspoon into each muffin middle.
Crumbalicious
In a small bowl, mix all crumb topping ingredients together until a crumbly texture. I always eyeball this so apologies in advance on exact ingredient amounts. Sprinkle clumps on top of each muffin.
Bake for approximately 15 minutes. The toothpick in-center method is not ideal here because the cream cheese and blueberry juice will stick to the toothpick so it will be harder to discern uncooked batter from those. Cool in pan for a few minutes then transfer muffins to a wire rack to cool completely.
These made my Sunday MUCH more enjoyable!
