Friday, January 28, 2011

Blueberry Cheesecake Crumb Muffins Recipe adapted by me from a Martha White Blueberry Cheesecake Muffin Mix

 Total prep and cook time: 15 minutes or less!

Ingredients for muffins:

1 package Martha White Blueberry Cheesecake Muffin Mix
½ cup milk

Ingredients for topping:

4 tbsp butter softened (not melted)
½ cup quick oats
3tbsp flour
½ cup brown sugar


1) Preheat oven to 425 F
2) Combine package blueberry cheesecake muffin mix with milk. Mix until combined, don’t over mix. Pour in to non stick or greased muffin pan with or without liners. I use a muffin pan that makes 6 medium size muffins.
3) In a separate bowl combine softened butter, brown sugar, flour and quick oats until the mixture comes together. Sprinkle over muffin batter in pan and press just lightly so topping will stick to muffins. Bake for 12-14 minutes until golden brown. 

One more tip, and this might be difficult because I know I like to eat one as soon as they come out of the oven but let these muffins cool at least 10 minutes before you take them out of the muffin tin. It will help the topping stay together. 

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