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Jumbo Blueberry Cheesecake Muffins

4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Level: Easy

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Description

These jumbo muffins have the flavor of traditional blueberry muffins, but with chunks of cream cheese and a sweet and tangy streusel topping.

Ingredients

  • 8 ounces, weight Cream Cheese, Softened
  • ¼ cups Butter, Softened, Plus 1 Tablespoon, Divided
  • 1 whole Egg, At Room Temperature
  • 1 cup Milk
  • ½ teaspoons Vanilla Extract
  • 1-¾ cup Flour, Plus 1 Tablespoon, Divided
  • ½ cups Sugar, Plus 1 Tablespoon, Divided
  • ½ cups Brown Sugar
  • 2 teaspoons Baking Powder
  • ¾ teaspoons Salt
  • 1 cup Fresh Or Frozen Blueberries (if Frozen, Rinse Until Thawed, And Then Dry)
  • 4 Tablespoons Dry White Cake Mix

Preparation

1. Preheat an oven to 400 degrees.

2. Using a stand mixer, beat cream cheese and 1/4 c. butter until well combined. Add egg, milk, and vanilla. Mix until combined, but with the cream cheese still chunky.

3. In a large bowl, combine 1 3/4 c. flour, 1/2 c. sugar, 1/4 c. brown sugar, baking powder, and salt. Make a well in the mixture and add the cream cheese mixture. Stir until just combined.

4. In a small bowl, combine blueberries, 1 Tbsp. flour, and 1 Tbsp. sugar. Add blueberries to batter, gently folding in.

5. Add liners to jumbo muffin pans and fill each cup until mostly full.

6. In a small bowl, combine cake mix and 1 Tbsp. butter with a fork, until crumbly. Sprinkle mixture evenly across muffins.

7. Bake for about 25 minutes, until muffins are golden and a toothpick comes out clean.

8. Let cool in pans for 5 minutes, then remove from pans and let cool on racks.

11 Comments

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4busybiscuits on 4.8.2010

Delicious! very moist and a unique flavor. Definitely a keeper. Thanks!

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eigoob85 on 3.7.2010

delicious, i added cranberries… had no vanilla, and i love vanilla, but was not missed at all. thanks for the sweet muffins

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Sandy Thelen on 9.1.2009

Made these last weekend. All I can say is YUM!

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halpinsgirl on 8.22.2009

Just a tip, your ingredients list 1/2 c brown sugar and your directions are 1/4 cup brown sugar, was the other 1/4 c brown sugar used somewhere? or the ingredients a typo? I made them today with 1/4 c. thanks for the recipe, very yummy.

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Courtney T on 8.19.2009

This is the second blueberry muffin recipe that I have tried this week, just to use up a ton of fresh blueberries that I picked from my aunt’s house. This one wins by far! It is a tad bit annoying to have to use only 4 tablespoons of a cake mix, but one taste of the muffins and you’ll think it was totally worth it! Mmmmm! Delish!

3 Reviews

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eigoob85 on 4.22.2012

really good take

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calispiderman on 8.9.2010

I thought these were pretty good but the streusel topping was underwhelming. I put in 1 1/2 cups of blueberries and should have put in even more. I was confused since the ingredient list says 1/2 cup of brown sugar but the instructions only say to use 1/4 cup.
Overall I’d say they’re good but not great.

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jjkcw on 7.28.2010

These are the best blueberry muffins I have ever eaten. I made them tonight and had to create a username and password immediately just to write a review. They are delicious.

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