15 min + 40 min | 8 servings | kid friendly | breakfast
You don’t need special pan to enjoy everyone’s favorite part of the muffin! Filled with luscious blueberries and topped with an easy streusel topping, these muffins are perfect for breakfast, dessert, or an on-the-go treat.
MUFFINS
Preheat oven to 190 ̊C.
Line 2 baking sheets with parchment paper.
Pour 6 tablespoons melted butter into a large bowl.
Add 100 gram granulated sugar.
Whisk to combine.
Add zest of 1 lemon, 130 gram yogurt, 1 egg and 1 teaspoon vanilla extract.
Whisk until smooth.
Set aside butter mixture.
Place 270 gram 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.
Streusel topping
Place 45 gram flour into a medium bowl.
Add 110 gram brown sugar and 1 teaspoon cinnamon.
Stir to combine ingredients.
Add 57 gram 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.
