Ingredients
Units
Scale
Streusel Topping
- 2/3 cup flour
- 1/3 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 cup melted butter
Wild Blueberry Muffins
- 2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 cup sugar
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup full fat greek yogurt
- 1 tsp vanilla extract
- 2 cups wild blueberries
- 2 tbsp flour
Cream Cheese Filling
- 6 ounces room temperature cream cheese
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tsp vanilla
Instructions
- Preheat oven to 350 F and line a cupcake pan with 10-12 paper liners.
- Combine all of the streusel ingredients, mix to form a crumble and set aside.
- Divide the wild blueberries in half, combine 1 cup with 1 tbsp flour, reserve the remaining cup for topping.
- Make the muffin batter by combing the dry ingredients, in a separate bowl whisk together the sugar and eggs. Whisk in oil, yogurt, and vanilla.
- Add dry ingredients to wet and gently mix by hand.
- Fold in the flour tossed wild blueberries. Set aside.
- Combine the cream cheese, sugar, cornstarch and vanilla.
- Fill the muffin tin 1/2 full with batter mixture, make a well and spread batter up the sides of the liner.
- Drop a tablespoon of cream cheese mixture into the well in each muffin, top with remaining batter.
- Once all the muffin cups are filled top each muffin with remaining wild blueberries and streusel topping.
- Bake for 25 minutes or until the center has set.
- Category: baking, Recipes