Blueberry Cream Cheese Muffins
Serves: makes 12 muffins
  • 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
  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.
Recipe by Kitchen Meets Girl at