Ingredients
2cupsall purpose flour
½cupgranulated sugar
2tspbaking powder
½tspsalt
1egg
¼cupcanola oil
1cupwhole milk
1tspvanilla extract
1cupfresh blueberries
4ozcream cheese
⅓cupgranulated sugar
2tbspegg,beaten
1tspvanilla extract
¼cupall purpose flour
¼cupbrown sugar
1tspcinnamon
3tbspbutter
Preparation
Preheat oven to 400 degrees F and line a 12 cup muffin pan with cupcake liners.
In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Set aside.
In another bowl, beat the milk, oil, egg, and sugar. Stir the dry ingredients in the milk mixture gently but do not overmix. The batter should be slightly lumpy. Fold in the fresh blueberries.
Beat the cream cheese, egg, sugar, and vanilla in a bowl until smooth.
Mix together the flour, sugar, and cinnamon. With a fork blend in the butter until it looks like coarse sand.
Scoop 1 tablespoon of the muffin batter into the bottom of each cupcake liner. Then add about ½ tablespoon of the cheesecake mixture.
Sprinkle some of the streusel topping on the cheesecake filling, followed by another layer of the muffin batter. Lastly, sprinkle with more cinnamon streusel.
Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. Let cool into the pan for 5 minutes and transfer them to a wire rack.
Serve and enjoy.
