Blueberry Cheesecake Muffins

PREP
15 minutes
TOTAL TIME
35 minutes
SERVINGS
12
Muffins:
1 Package Krusteaz Wild Blueberry Muffin Mix
1/2 Cup Water
1/3 Cup Vegetable Oil
3 Eggs Cream
Cheese Swirl:
4 Ounces Cream Cheese, Softened
1/4 Cup Granulated Sugar
1 Tsp Vanilla
1/3 Cup Granulated Sugar
1/4 Cup All-purpose Flour
3 Tbsp Butter, Softened
STEP 1

Preheat oven to 400°F. Line cupcake pan with muffin liners.

STEP 2

For Muffins: In medium bowl, stir together muffin mix, water, oil and eggs until blended. Drain and rinse blueberries. Gently fold into batter. Spoon 2 tablespoons of batter into paper-lined or greased muffin pan. In a separate bowl, whisk cream cheese, 1/4 cup sugar and vanilla until smooth. Spoon 1 rounded teaspoon of cheesecake mixture onto the muffin batter. Top with another 2 tablespoons of muffin batter. Using a toothpick, gently swirl cheesecake and muffin batter together once in each muffin liner.

STEP 3

For Streusel Topping: In small bowl, stir together flour and 1/4 cup sugar. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle evenly over batter. Bake 20-24 minutes or until toothpick inserted into center is clean.

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