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
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