Jumbo Blueberry Cheesecake Muffins

Jumbo Blueberry Cheesecake Muffins

These jumbo muffins bonk the form of tralatitious shrub muffins, but with chunks of ointment mallow and a confection and tangy streusel topping.


  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Butter, Softened, Plus 1 Tablespoon, Divided
  • 1 whole Egg, At Room Temperature
  • 1 cup Milk
  • ½ teaspoons Vanilla Extract
  • 1-¾ cup Flour, Plus 1 Tablespoon, Divided
  • ½ cups Sugar, Plus 1 Tablespoon, Divided
  • ½ cups Brown Sugar
  • 2 teaspoons Baking Powder
  • ¾ teaspoons Salt
  • 1 cup Fresh Or Frozen Blueberries (if Frozen, Rinse Until Thawed, And Then Dry)
  • 4 Tablespoons Dry White Cake Mix


1. Preheat an oven to 400 degrees.

2. Using a stand mixer, beat cream cheese and 1/4 c. butter until well combined. Add egg, milk, and vanilla. Mix until combined, but with the cream cheese still chunky.

3. In a large bowl, combine 1 3/4 c. flour, 1/2 c. sugar, 1/4 c. brown sugar, baking powder, and salt. Make a well in the mixture and add the cream cheese mixture. Stir until just combined.

4. In a small bowl, combine blueberries, 1 Tbsp. flour, and 1 Tbsp. sugar. Add blueberries to batter, gently folding in.

5. Add liners to jumbo muffin pans and fill each cup until mostly full.

6. In a small bowl, combine cake mix and 1 Tbsp. butter with a fork, until crumbly. Sprinkle mixture evenly across muffins.

7. Bake for about 25 minutes, until muffins are golden and a toothpick comes out clean.

8. Let cool in pans for 5 minutes, then remove from pans and let cool on racks.

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