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These jumbo muffins have the flavor of traditional blueberry muffins, but with chunks of cream cheese and a sweet and tangy streusel topping.
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!
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
Sandy Thelen on 9.1.2009
Made these last weekend. All I can say is YUM!
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.
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!