Author: The Kilted Chef

Ingredients

Streusel Topping

• 2/3 cup flour
• 1/3 cup brown sugar
• 1/4 tsp cinnamon
• 1/4 cup melted butter

Wild Blueberry Muffins

• 2 cups flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 cup sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup full fat greek yogurt
• 1 tsp vanilla extract
• 2 cups wild blueberries
• 2 tbsp flour

Cream Cheese Filling

• 6 ounces room temperature cream cheese
• 2 tbsp sugar
• 1 tsp cornstarch
• 1 tsp vanilla

Instructions

1. Preheat oven to 350 F and line a cupcake pan with 10-12 paper liners.
2. Combine all of the streusel ingredients, mix to form a crumble and set aside.
3. Divide the wild blueberries in half, combine 1 cup with 1 tbsp flour, reserve the remaining cup for topping.
4. Make the muffin batter by combing the dry ingredients, in a separate bowl whisk together the sugar and eggs. Whisk in oil, yogurt, and vanilla.
5. Add dry ingredients to wet and gently mix by hand.
6. Fold in the flour tossed wild blueberries. Set aside.
7. Combine the cream cheese, sugar, cornstarch and vanilla.
8. Fill the muffin tin 1/2 full with batter mixture, make a well and spread batter up the sides of the liner.
9. Drop a tablespoon of cream cheese mixture into the well in each muffin, top with remaining batter.
10. Once all the muffin cups are filled top each muffin with remaining wild blueberries and streusel topping.
11. Bake for 25 minutes or until the center has set.