Blueberry Cheesecake Breakfast Muffins

Keep reading for the complete recipe! ^_^

Picture credits go to the amazing Sally's Baking Addiction

INGREDIENTS


For the Muffins

1/2 cup brown sugar 
4 Tbsp butter, melted 
1/2 tsp ground nutmeg 
3/4 tsp ground cinnamon
1/2 c. whole milk 
1 tsp baking powder 
1 c. AP flour
Blueberries coated with AP flour 
(or chocolate chips, raspberries, anything you want!)

For the Streusel Topping
1 Tbsp white sugar
1 Tbsp brown sugar
1 tsp finely grated lemon zest
2 tsp cinnamon
2 Tbsp flour
2 Tbsp melted butter

For the Cream Cheese Filling

4 oz. cream cheese, softened 
1/2 cup powdered sugar 
1 tsp vanilla extract

DIRECTIONS

For the Muffins

1. Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin tins.
2. Mix 1/2 cup sugar, 1/4 cup margarine, nutmeg, and cinnamon in a large bowl. 
3. Stir in the milk, then mix in the baking powder and flour until just combined. 
4. Set aside the muffin batter & make the cream cheese filling & streusel.

For the Cream Cheese Filling 

1. Beat together the cream cheese, powdered sugar and vanilla extract.

For the Streusel Topping

1. Mix together all the ingredients and set aside. 

(If you find it is too soft add more flour to achieve the consistency you need.)

ASSEMBLY

1. Fill lined muffin tins halfway with the muffin batter.
2. Sprinkle in coated blueberries & scoop some cream cheese filling on top. 
3. Cover with more muffin batter and sprinkle with a few blueberries.
4. Finally sprinkle the streusel topping onto the muffin tops.
5. Repeat for all muffins.
6. Bake at 375 F for 15-20 minutes until tops and sides are just turning golden.
7. Test with toothpick and make sure it comes out fairly clean.