Blueberry Cheesecake Muffins

I found this recipe in an advertisement from a furniture store.  Crazy, I know but I'm always on the hunt for a good new recipe to try.  Since yesterday was a holiday I thought it would be nice to make breakfast for my boys (big and little) and I decided on these muffins since I happened to have fresh blueberries on hand.  The muffins turned out to so yummy.  My husband who claimed he wasn't all that hungry ate three - he said he couldn't stop the muffins were so good!

1 ½ c sugar, divided

½ c butter, softened (plus 2 T)
2 eggs
3 c flour, divided
1 T baking powder
1 t salt
¾ c milk
¼ c water
2 c fresh blueberries
8 oz. cream cheese, diced
1 t lemon juice


Preheat oven to 375°. Line muffin pans with paper or foil liners. Set aside. In a large bowl, cream 1 ¼ c sugar and ½ c butter. Add eggs, one at a time, beating after each addition. Add 2 ¼ c flour, baking powder and salt. Gradually add milk and water. In a small bowl, toss ½ c flour with blueberries. Add to batter. Fold in cream cheese. Divide batter among the muffin cups and set aside.


In a small bowl, combine ¼ c sugar, ¼ c flour, lemon juice and 2 T butter until crumbly. Sprinkle over the top of each muffin. Bake for approximately 20 minutes. Makes about 2 dozen muffins.