Blueberry Cream Cheese Muffins

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 2 1/2 cups Flour
  • 1 11/16 cup Granulated sugar
  • 5/8 tsp Salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil
  • 1 tsp White vinegar

• Dairy

  • 3 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 1 cup Sour cream

• Other

  • 1 cup Bueberries (wild or regular sized, fresh or frozen but defrosted and drained

Found on crazyforcrust.com

Description

Ingredients

• 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/8 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon white vinegar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 cups all purpose flour
• 1 cup bueberries (wild or regular sized, fresh or frozen but defrosted and drained)
• 4 ounces cream cheese, room temperature
• 3 tablespoons granulated sugar

Directions

• If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins. Preheat oven to 350°F. Line muffin pans with paper baking cups. Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside. Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries. Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth. Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle the crumble evenly over the top of the muffins. Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely. Store in an airtight container for up to 3 days or freeze for up to one month.