Blueberry Cheesecake Muffins with Granola Topping
Gorgeous blueberry cheesecake muffins are the perfect excuse to eat cheesecake for breakfast! Mmmm!
all purpose flour
fresh blueberries, rinsed and patted dry
your favorite granola
Preheat oven to 375 degrees Fahrenheit.
In large bowl, cream butter and one cup sugar until light and fluffy. Add two eggs, one at a time, beating well after each addition. Beat in milk.
In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened.
Fill 16 greased or paper-lined muffin cups one-fourth full.
For filling, in another bowl, beat cream cheese, 1/3 cup sugar and one egg until smooth.
Fold in blueberries.
Add a tablespoon of cheesecake into the center of each muffin before baking.
Stir granola into 1/4 cup of honey until completely incorporated.
Spoon one teaspoon of granola mixture on top of each muffin and gently press the granola into the muffin.
Bake for 25 minutes.
Let muffins cool for about 10 minutes before removing from muffin pans.