Wild Blueberry Cheesecake Muffins

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Wild Blueberry Cheesecake Muffins

1 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar + 3 tablespoons, divided use
6 tablespoons unsalted butter, melted
2 large eggs, divided use
1/2 cup sour cream
1/4 cup water
1 teaspoon vanilla extract
1 cup wild blueberries
1/3 cup cream cheese, softened

Streusel
1/3 cup unbleached all purpose flour
3 tablespoons brown sugar
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into small pieces

Heat oven to 400 degrees F.  Line 12 muffin cups with liners.

In a medium bowl, sift together flour, baking powder and salt; whisk in 3/4 cup granulated sugar until combined.  In a separate large bowl, whisk together melted butter, 1 egg, sour cream, water and vanilla until combined.  Gently stir flour mixture into egg mixture until almost incorporated.  Stir in blueberries until just combined.  Place batter into muffin cups, making little wells in the centers (this is where the cheesecake filing will go).
In a medium bowl, whisk together additional 3 tablespoons sugar, 1 egg, and cream cheese until well combined.  Place a spoonful of cheesecake mixture into the center of each muffin cup (you will have leftover filling).

To make the streusel, whisk together flour, brown sugar, granulated sugar and cinnamon.  Knead in butter, using fingers, until well incorporated, and small clumps form.  Sprinkle streusel over muffin batter.  Bake 30-35 minutes, or until well risen and golden brown.  Cool 5 minutes before transferring muffins to wire racks to cool.

Makes 12 muffins

32 comments:

  1. These look so delicious! Cheesecake muffins sounds great!

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  2. Maple syrup and Celine Dion are both from Quebec where i'm from... And that's definitly here that we have THE BETTER maple syrup and the BETTER wild blueberries;) Your muffins sounds and looks terrific, I'm going to give these a try this weekend!

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  3. anything cream cheese girl....anything!!!

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  4. I think I've got half a bag left of those TJ's blueberries in my freezer. What a lovely coincidence! I'm going to give these a whirl this weekend. I think you should have a TJ's category on the left side of your web page.

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    1. I have more recipes coming shortly using those blueberries. That's a good idea! I'll have to do that.

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  5. I eat oatmeal everyday too! Nothing fills me up like oatmeal. But with blueberry season on the horizon...and rhubarb season...mm. It might be pastry time.

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  6. Ooooh these look so good! I love the cheesecake/blueberry combo!

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  7. With a streusel? Oh man. They look so pretty too!

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  8. Blueberries are amazing! I can easily eat a pint of them in, oh about 10 minutes easy.

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  9. Nice muffins! I like blueberries very much! So good in a muffin.

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  10. yum! and yeah for celine dion! i went to a concert when i was in 8th grade. best thing ever!!!!

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  11. You're right, there is just something about muffins for breakfast.

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  12. I'm in complete agreement with you....blueberries are the best fruit and blueberry muffins are, by far, the best muffins!

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  13. These look amazing! I'm a muffins-at-snack person.

    Blueberries are my fav fruit too and I eat them with my oatmeal in the morning. Most people add the fruit after the oatmeal is cooked but I put it in before. I do my oatmeal in the microwave (which means I can't overcook it if things are crazy in the morning) and the blueberries explode in the oatmeal so the flavour and colour goes through the oatmeal. So good!

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    1. I cook mine in the microwave too. That way you don't have to clean a pan! I add my fruit before and after... depends how I feel.

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  14. I like the sound of these muffins. All muffins need is a center filled with cream cheese.

    Like you, muffins don't fill me up, even the giant ones. If I make them for breakfast, I supplement them with scrambled eggs or bacon.

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    1. That's a good idea. I love eggs and bacon!

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  15. I think I have only made muffins one time ... I always forget about them! These look awesome!

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  16. I'm with you, I need something hearty for breakfast. Plus if I start my day off with a muffin, I"m probably going to eat cake for lunch and ice cream for dinner. non-ideal. A mid-morning snack, though? These sound perfect!

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  17. Hi Emily...
    I am new to your blog today..! I am certain I will become a regular! Is there a way to subscribe to your posts? I looked (maybe not thorough enough)and didn't see one. I enjoyed your France trip posts and was laughing at all the awful food! What is wrong with you, EF Tours, for picking awful restaurants!
    -Karin

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    1. Hi Karin! Thanks for reading! I think there are a couple of ways. I can add a subscribe by email widget on my sidebar. Sometimes I add it and sometimes I delete it because I don't like it. I'll go ahead and add it.

      EF tours is a scam!

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  18. How do you get such great muffin tops? (How weird would that question be out of context...) Mine never come over the top and round like that. Do you fill your liners pretty close to the top?

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    1. Haha, you eat a lot of muffins! ;)

      I do fill them pretty close to the top. I think it also depends on how much leavening you use, and how much you stir. Sometimes my muffin tops are flat, too.

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  19. mmmm, cream cheese makes everything better :) but blueberry is one of my favorites!

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  20. I made these yesterday morning, and they turned out great. Everyone in my family loved them. Thanks for the recipe!

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  21. Nice recipe, I particularly like the "you will have extra filling" part...I wonder what happens to the extra? ;-)

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  22. I've made these twice now, they are excellent! One question/comment - The first time I made them the cream cheese filling was very soupy and disappeared when baked. They tasted fantastic, but I thought I would see the cheesecake firm up in the middle. The second time around I bought a pre-made cheesecake filing. I notice in a different recipe on your site that you have a recipe for a cheesecake filing that uses a full block of cream cheese (versus 1/3 cup) plus the egg and sugar. I'm considering trying that, your thoughts?

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  23. Hmm I'm having trouble remembering this recipe exactly, but I do remember that cheesecake mixture being runny. I think maybe 1/3 cup cream cheese was all I had? I think using a full block would be a better idea! Maybe add a little extra sugar, too? Or maybe the muffins are sweet enough. Let me know how it goes! Thank you for trying the recipe, Lisa.

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  24. Just wanted to report back on my latest results. I used your recipe for cheesecake filing from the chocolate cheesecake-filled cupcakes. Great results! They had a firm, defined center. They were delicious!

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