Recipes: Breakfast and Breads

Ingredients

• For the muffins:

  • 1 1/2 c. frozen blueberries 
  • 1 3/4 c. flour 
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ¼ c. coconut oil, melted 
  • 4 T. melted butter 
  • 2/3 c. brown sugar
  • 2 large eggs, room temperature
  • ½ c. milk
  • 1 T. vanilla extract

• For cream cheese filling:

  • 8 ounces cream cheese, room temperature
  • 1/4 c. granulated sugar
  • 2 tsp. vanilla extract

• For crumb topping:

  • 1/3 c. brown sugar, packed
  • 1/2 tsp. ground cinnamon
  • 4 T. butter, melted
  • 2/3 c. plus 1 T. all-purpose flour

Directions

• Preheat oven to 375°F. Grease a standard muffin tin or prepare tin with liners. Set aside.
• In a medium bowl, combine flour, baking powder, cinnamon, and salt. Whisk until combined.
• In a large mixing bowl, add melted coconut oil, melted butter, and brown sugar. Whisk until thoroughly incorporated. Add eggs, vanilla and milk and whisk until well combined.
• Add the dry ingredients and incorporate them together until fully combined. 
• Add frozen blueberries, gently folding into the batter. Be careful not to over-mix.
• In a medium bowl, add softened cream cheese, granulated sugar, and vanilla extract. Mix until well combined.
• In a medium bowl, add flour, brown sugar, cinnamon, and melted butter. Combine the ingredients together until crumbly.
• Fill muffin tins with blueberry muffin batter until approximately 1/2 of the way full. Add roughly 1/2 tablespoon of the cream cheese mixture to the top of the muffin batter then top with a little more muffin batter. Spread streusel crumble evenly over each muffin top.
• Bake for 25 minutes, or until a toothpick comes out clean. Allow muffins to cool for at least 15 minutes before serving.