Blueberry Muffins Tops with Streusel
Prep Time:
15 minutes
Cook Time:
35-40 minutes
Serves:
8
Ingredients
- 6 Tablespoons butter, melted and cooled to room temperature
- 1/2 Cup granulated sugar
- 1 zest of 1 large lemon
- 1 Tsp. pure vanilla extract
- 2 Cups all-purpose flour
- 1 1/2 Teaspoons baking powder
- 1 Tsp. cinnamon
- 1/2 Tsp. baking soda
- 1/4 Tsp. salt
- 2 Packages (6 ounces each) Driscoll’s Blueberries
- 1 Package (8 ounces) cream cheese, cut into 8 cubes
- 1 Cup plain full fat Greek yogurt
- 1 egg
- 1/3 Cup all-purpose flour
- 1/2 Cup packed brown sugar
- 1 Tsp. cinnamon
- 1/4 Cup (1/2 stick) butter, cold, cut into cubes
Directions
- PREHEAT oven to 375 ̊F.
- LINE 2 baking sheets with parchment paper.
- POUR 6 tablespoons melted butter into a large bowl.
- ADD 1/2 cup granulated sugar.
- WHISK to combine.
- ADD zest of 1 lemon, 1 cup yogurt, 1 egg and 1 teaspoon vanilla extract.
- WHISK until smooth.
- SET ASIDE butter mixture.
- PLACE 2 cups flour into a medium bowl.
- ADD 1 ½ teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
- SIFT to combine ingredients.
- STIR flour mixture into butter mixture just until combined. Do not overmix.
- SCOOP batter into eight rounded mounds and PLACE four mounds onto each baking sheet.
- FLATTEN mounds slightly.
- DIVIDE blueberries between mounds and PRESS blueberries gently into mounds.
- PLACE one cream cheese cube onto each muffin top.
- PLACE 1/3 cup flour into a medium bowl.
- ADD 1/2 cup brown sugar and 1 teaspoon cinnamon.
- STIR to combine ingredients.
- ADD 1/4 cup butter.
- WORK mixture together with fingertips until pea-sized clumps form.
- DIVIDE streusel evenly among muffin tops.
- BAKE 20 minutes.
- ROTATE baking sheets.
- CONTINUE BAKING 15 to 20 minutes longer or muffin tops are until golden brown and a toothpick inserted in center comes out clean.
- ALLOW muffin tops to cool slightly before serving.
