Blueberry Cream Cheese Muffins
Recipe GLPR754ad1b4cee87f
Tender, moist muffins bursting with fresh blueberries and tangy cream cheese. Topped with an almond streusel for a delightful crunch. Perfect for breakfast or brunch.
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Ingredients
1 1/2 teaspoons baking powder
1 cup fresh blueberries
4 tablespoons butter, divided
3 ounces cream cheese, softened
2 large eggs
1 cup all-purpose flour, divided
1/2 cup coconut almond milk blend
2 teaspoons lemon juice
Pinch of salt
1/4 cup slivered almonds
3/4 cup granulated sugar, divided
2 teaspoons vanilla extract
Directions
Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners.
In a small bowl, toss the fresh blueberries with 2 tablespoons of flour until evenly coated. Set aside.
In a medium bowl, whisk together the remaining flour, 1/2 cup sugar, baking powder, and salt. Set this dry mixture aside.
In a large bowl, beat the softened cream cheese with lemon juice and vanilla extract until smooth and creamy.
Add 2 tablespoons of melted butter and the coconut almond milk blend to the cream cheese mixture. Stir until just combined.
Add the eggs to the mixture and beat until well incorporated.
Gently fold the dry flour mixture into the wet ingredients, stirring until just combined. Do not overmix. Carefully fold in the flour-coated blueberries by hand.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
In a small bowl, combine 2 tablespoons flour, 1/4 cup sugar, and the slivered almonds. Cut in the remaining 2 tablespoons of cold butter using a fork until the mixture resembles coarse crumbs.
Sprinkle the almond streusel topping evenly over each muffin.
Bake at 400°F for 18 to 20 minutes, until a toothpick inserted into a muffin comes out clean and the tops are golden brown.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
