Jumbo Blueberry Cheesecake Muffins

• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Butter, Softened, Plus 1 Tablespoon, Divided
• 1 whole Egg, At Room Temperature
• 1 cup Milk
• 1/2 teaspoons Vanilla Extract
• 1-3/4 cup Flour, Plus 1 Tablespoon, Divided
• 1/2 cups Sugar, Plus 1 Tablespoon, Divided
• 1/2 cups Brown Sugar
• 2 teaspoons Baking Powder
• 3/4 teaspoons Salt
• 1 cup Fresh Or Frozen Blueberries (if Frozen, Rinse Until Thawed, And Then Dry)
• 4 Tablespoons Dry White Cake Mix

1. 1. Preheat an oven to 400 degrees.
2. 2. Using a stand mixer, beat cream cheese and 1/4 c. butter until well combined. Add egg, milk, and vanilla. Mix until combined, but with the cream cheese still chunky.
3. 3. In a large bowl, combine 1 3/4 c. flour, 1/2 c. sugar, 1/4 c. brown sugar, baking powder, and salt. Make a well in the mixture and add the cream cheese mixture. Stir until just combined.
4. 4. In a small bowl, combine blueberries, 1 Tbsp. flour, and 1 Tbsp. sugar. Add blueberries to batter, gently folding in.
5. 5. Add liners to jumbo muffin pans and fill each cup until mostly full.
6. 6. In a small bowl, combine cake mix and 1 Tbsp. butter with a fork, until crumbly. Sprinkle mixture evenly across muffins.
7. 7. Bake for about 25 minutes, until muffins are golden and a toothpick comes out clean.
8. 8. Let cool in pans for 5 minutes, then remove from pans and let cool on racks.

weight cream cheese, ubc, egg, milk, vanilla, flour, sugar, brown sugar, baking powder, salt, fresh or frozen blueberries, dry white cake mix

Taken from tastykitchen.com/recipes/breads/jumbo-blueberry-cheesecake-muffins/ (may not work)