Toppings!
2/3 cup flour
1/3 brown sugar
1/4 cup salted butter
Muffins
1 cup flour
1/4 tsp salt
1 tsp baking powder
1/4 cup vegetable oil
1/2 cup sugar
1 large egg
1 tsp vanilla
1/2 vanilla yogurt
2/3 cup blueberries
1 tbs flour to toss the blueberries in
Filling
1 block softened cream cheese
1 tbs vanilla
3 tbs sugar
Preheat oven to 350. Prepare a muffin tray with liners or cooking spray.
In a bowl melt butter and add in brown sugar and flour from tipping section and mix well until crumbly.
In a small bowl combine 1 tbs flour with the blueberries and mix until well coated. Set aside.
In a medium bowl mic together flour, salt and baking powder from the muffin section.
In a large bowl mix together egg and sugar until well combined. Add in the oil, yogurt and vanilla.
Mix the dry ingredients into the wet ingredients. Fold in the blueberries.
In a medium bowl mix together sugar, vanilla and cream cheese until well combined.
In the muffin pan add the muffin mixture about 1/3 of the way up. Push the center put to form a kinda hole. Add in a spoon full of the cheese mixture. Top with the topping.
Bake for about 22-25 minutes until golden brown and the cheesecake sets.
Remove from oven and cool for about 5 minutes and transfer to a cooling rack for another 10 before serving.
Enjoy!
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