Lemon Blueberry Cream Cheese Muffins

Soft lemon scented muffins filled with a sweet cream cheese center and bursting with blueberries. Finished with a buttery brown sugar streusel for a bakery style muffin with bright citrus flavor and a tender crumb.

Yield: 6 Jumbo Muffins
Prep Time: 15 minutes
Cook Time: 23-27 minutes
Special Equipment: Jumbo Muffin Tin

Ingredients

• 2 packages Martha White Blueberry Cream Cheese Muffin Mix

• ⅔ cup milk

• 8 tbsp butter, melted

• 1 tsp vanilla extract

• 1 tbsp lemon zest

• 2 tbsp lemon juice

• ½ can blueberry pie filling

• 8 oz cream cheese, softened

• ¼ cup granulated sugar

• 1 tsp vanilla extract

• ½ cup all purpose flour

• ⅓ cup brown sugar

• 4 tbsp cold butter

• Pinch cinnamon

Directions

1. Preheat oven to 425°F and grease or line a jumbo 6 cup muffin tin.

2. In a bowl mix both packages of Martha White Blueberry Cream Cheese Muffin Mix with the milk just until combined.

3. In another bowl mix the softened cream cheese, granulated sugar, and vanilla extract until smooth, then fold in half a can of blueberry pie filling.

4. In a separate bowl combine flour, brown sugar, cinnamon, and cold butter and work together with fingers until crumbly for the streusel.

5. Fill each jumbo muffin cup about one third with batter, add a spoonful of the blueberry cream cheese mixture in the center, then cover with more batter until cups are about three quarters full. Sprinkle tops with streusel.

6. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F and bake 18 to 22 minutes until golden and set.