These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

If you can’t tell by all of the breakfast muffins on my blog, we really {really} like eating muffins.  I typically make them on Sunday mornings, so that I can indulge in one and send the rest to work with the Tall Boy for breakfast throughout the week.

The cream cheese in the batter keeps these muffins nice and moist, with just the right amount of fluffiness.  If you like blueberry muffins with just a hint of lemon flavor and a nutty-struesel top, these are for you!

For these muffins, I used Silk Unsweetened AlmondCoconut Blend.  And even though this is a sponsored post, I mean it when I say I love it.  Like really puffy-heart love it.  I’ve been using it for everything lately, including baking and other sweet treats like this Frozen Coconut Berry Pie and Blueberry Coconut Popsicles.

I’m predictable in my breakfast routine in that I eat a bowl of steel-cut oats nearly every weekday.  And historically, I’ve made my oats with water rather than milk {watching those calories, you know}, but for just 35 calories per 8-ounce serving, I’ve been using Silk to jazz up my mornings.  It makes my oats so much creamier and less boring.  Plus, since I’ve been trying to make better eating choices lately, I really love that Silk products are dairy-free and gluten free.

My kiddo loves it, too.

This recipe makes 12 muffins, and the almond struesel on top is the perfect pairing with the AlmondCoconut Blend I used in the batter.

Blueberry Cream Cheese Muffins

 

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Serves: makes 12 muffins

Ingredients

• 1 cup fresh blueberries
• 2 cups all-purpose flour, divided
• ¾ cup sugar
• 1½ teaspoon baking powder
• pinch of salt
• 3-ounces cream cheese, softened
• 2 teaspoons lemon juice
• 2 teaspoons vanilla
• ½ cup Silk Unsweetened CoconutAlmond Blend
• ¼ cup melted butter
• 2 eggs

For the struesel:

• ½ cup all-purpose flour
• 2 tablespoons sugar
• ¼ cup slivered almonds
• 2 tablespoons butter

Method

1. Preheat oven to 400. Place muffin papers in a 12-count muffin tin.
2. Toss blueberries with 2 tablespoons flour; set aside.
3. Combine remaining flour, sugar, baking powder and salt in a medium bowl and set aside.
4. Cream together the softened cream cheese, lemon juice and vanilla until smooth. Add in the milk and butter and mix until just combined. Add eggs; mix to combine.
5. Add the flour mixture slowly, mixing until just combined. Carefully stir in the blueberries by hand.
6. Divide batter evenly between 12 muffin tins.

To make the struesel:

1. Combine flour, sugar and almonds. Cut in the butter with a fork until the mixture resembles coarse meal. Top muffins with struesel before baking.
2. Bake at 400 for 18 to 20 minutes.

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This conversation is sponsored by Silk. The opinions and text are all mine.