Afternoon Blueberry Treat!

I love making muffins and I've worked on these ones enough now to share them and I really hope you enjoy them. It's all the best of coffee time cake and cheesecake (two of my favourites treats) wrapped up in one. They freeze well too, so you can make some to pop in lunches soon enough (it's around the corner).

Blueberry Coffee Cake Muffins

These muffins have a little surprise inside that will remind you of a coffee cake and cheesecake all wrapped up in one! I hope you enjoy making them with local blueberries now and frozen ones later in the year. It’s always a fabulous surprise to freeze local berries in season now to enjoy during those cold winter months.

Makes 10 muffins

1 1/2 cups (375 mL) all purpose flour

2 tsp (10 mL) baking powder

1/2 tsp (2 mL) ground cinnamon

1/4 tsp (1 mL) salt

1/2 cup (125 mL) butter, softened

1/2 cup (125 mL) granulated sugar

1 egg

1 tsp (5 mL) vanilla 

3/4 cup (175 mL) milk

1 cup (250 mL) fresh blueberries

Filling:

1/3 cup (75 mL) cream cheese, softened

4 tsp (20 mL) granulated sugar

1/2 tsp (2 mL) vanilla

Streusel Topping: 

3 tbsp (30 mL) each all purpose flour and brown sugar

1 tbsp (15 mL) butter, softened

Filling: In a small bowl, stir together cream cheese, sugar and vanilla; set aside.

Streusel Topping: In a small bowl, mix flour, sugar and butter until crumbly mixture forms; set aside.

In a bowl, whisk together flour, baking powder, cinnamon and salt; set aside.

In a large bowl, beat butter and sugar until fluffy. Beat in egg and vanilla. Alternately stir in 3 additions of flour and 2 of the milk until almost combined. Stir in blueberries.

Spoon 1 heaping tbsp (15 mL) of batter among 10 greased or paper lined muffin tins. Spoon heaping teaspoonful of the cream cheese mixture into centre of each. Top with remaining batter. Sprinkle each muffin with topping mixture.

Bake in centre of 375 F (190 C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool in pan before serving.