Blueberry Cheesecake Muffins

• FOR THE CRUMB TOPPING:
• 1/2 cups Packed Light Brown Sugar
• 1 Tablespoon White Sugar
• 1-1/2 teaspoon Cinnamon
• 1/4 cups Unsalted Butter, melted
• 2/3 cups All-purpose Flour
• FOR HE CHEESECAKE FILLING:
• 6 ounces, weight Cream Cheese, Softened
• 3 Tablespoons White Sugar
• 1/2 teaspoons Vanilla Extract
• FOR THE MUFFIN BATTER:
• 1 package (17 Oz. Size) Krusteaz Wild Blueberry Muffin Mix
• 2/3 cups Water
• 1/3 cups Vegetable Oil
• 2 Eggs

1. Preheat oven to 400u0b0F. Lightly spray a 12-count muffin tin with non-stick cooking spray or line with paper liners. Set aside.
2. To prepare the crumb topping, add brown sugar, white sugar, cinnamon, melted butter, and flour to a medium bowl. Stir to thoroughly combine. Set aside.
3. To prepare cheesecake filling, in a medium bowl, beat cream cheese, sugar, and vanilla extract with an electric hand mixer until light and fluffy, about 1-2 minutes. Set aside.
4. In a medium bowl, stir muffin mix, water, vegetable oil, and eggs until just moistened. Gently fold in blueberries.
5. Spoon a small amount of batter into each muffin tin, just enough so that it covers the bottom of the liner. Then, take about a tablespoon of cream cheese filling and spread on top of muffin batter. Spoon the remaining muffin batter into each tin, filling about 2/3 full. Sprinkle prepared streusel over the tops of each muffin tin.
6. Bake 24-28 minutes, or until muffins are golden brown. Remove from oven and let cool for 10 minutes, then move to a wire rack to cool completely. Enjoy!

crumb topping, brown sugar, white sugar, cinnamon, ubc, allpurpose, filling, weight cream cheese, white sugar, vanilla, mix, water, vegetable oil, eggs

Taken from tastykitchen.com/recipes/breads/blueberry-cheesecake-muffins-2/ (may not work)