Blueberry cheese muffins. When it comes to eating a low-carb diet, we often feel like we give up some of our favorite carb filled recipes. But, it's super easy to transition them to work with your new. These streusel-topped blueberry cream cheese muffins are super soft, packed with plump blueberries, and filled with a cream cheese surprise.

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When it comes to eating a low-carb diet, we often feel like we give up some of our favorite carb filled recipes. But, it's super easy to transition them to work with your new. These streusel-topped blueberry cream cheese muffins are super soft, packed with plump blueberries, and filled with a cream cheese surprise.

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Ingredients requirements - Blueberry cheese muffins:

Require 4 ounces (114 g) of cream cheese, softened.
Give 2 tbsp of butter, softened.
Give 3/4 cup of cane sugar.
You need 1 cup all purpose flour.
Require 1/8 tsp of baking soda.
Provide 1/2 tsp for baking powder.
You need 1/8 tsp - salt.
Need 1/4 cup for buttermilk or 1/4cup milk + 1/4tbsp white vinegar.
Provide 1/2 tsp vanilla extract.
You need 1 cup frozen blueberries + 1tbsp flour.
Provide 1 cup cheddar cheese, cubbed.
Need - Streusel topping:.
Prepare 2 tbsp for all purpose flour.
Need 1 tbsp cane sugar.
Provide 1 tbsp for butter, grated.

You will love these cream cheese muffins because they are so flavorful and easy to make. Who knew that blueberry muffins would be a million times better with cream cheese? What a great way to start a day! Our delicious and moist Blueberry Cream Cheese Muffins bake up tall and round with the perfect Like the original recipe, these blueberry cream cheese muffins bake up tall and round with a sweet.

Blueberry cheese muffins making process:

Preheat oven 350°F or 175°C. Line one 20 mini muffin tin with muffin paper or 12 original muffin tin..
Combine flour, baking powder, baking soda, and salt. Sift and set it aside..
Make streusel top: mix grated butter, sugar, and flour with fork. Put in the freezer before use..
With hand mixer, cream the cream cheese, butter, and sugar until fluffy. About 1-2 minutes..
Put the egg in, keep mixing it with slow speed. When it's Incorporated, add in buttermilk and vanilla. Continue mixing until, well mixed..
Mix in the dry ingredients all in once. Mix with wooden spoon for about 4 circle then add blueberries and cubbed cheese. Do not over mix the batter or the muffin will be dense..
Fill the prepared muffin tin with the batter until full. Put streusel on top..
Bake for 12-14 minutes. Poke with a skewer to check if the muffins are done. When the skewer comes out clean, the muffins are done..

Although I love the snow and snow storms, all this gloom and muck has really been tough for me in terms of picture taking. I mean, how can you not feel special when your afternoon has a little bit of. Cottage cheese makes these classic muffins super moist and tender. They're delicious as a grab-and-go breakfast spread with almond butter and a few slices of banana. Recipe and directions below: Lemon Blueberry Cheese Danish Muffins.

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