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Blueberry Cream Cheese Muffins
Ingredients
  • subheading: FOR CRUMBLE TOPPING:
  • 45 g cold salted butter, cubed
  • 45 g granulated sugar
  • 30 g brown sugar
  • 75 g all-purpose flour
  • ¼ tsp cinnamon
  • subheading: FOR CREAM CHEESE SWIRL:
  • 225g cream cheese (microwave for 10 to 20 seconds to soften)
  • 48g granulated sugar
  • 1 tbsp all purpose flour
  • ½ tsp vanilla extract
  • 1 tsp lemon juice
  • blueberry preserves or blueberry jam
  • subheading: FOR MUFFIN BATTER:
  • 120 ml milk
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 113g salted butter (melted)
  • 220g granulated sugar
  • 250g all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp cinnamon
  • 320g fresh blueberry (notes; I squeeze about 1 teaspoon of lemon juice onto the blueberries, then add 1 tablespoon of flour to coat the blueberries.)
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