Blueberry Cream Cheese Muffins

These muffins are so yummy. My mom got this recipe from a magazine or newsletter a while ago and they have become a favorite. These are more of a 'special occasion' muffin, because they are more like a dessert. As my husband always says, "Muffins are just an excuse to eat cake for breakfast."

Blueberry Cream Cheese Muffins

Cream:
8 oz. cream cheese, softened
1/4 c. soft butter
1/2 c. sugar

Add:
1 egg
1 tsp. vanilla
3 tbl. milk (I add more like 1/2 c.)

Mix in:
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Fold in 1 c. frozen blueberries (frozen work best... the batter is pretty thick, so they hold up better).

Fill greased muffin tins and top with struesel:

Mix together (will be crumbly):
1/3 c. flour
1/3 c. sugar
3 tbl. butter, softened

Cook at 400 for about 20 min (or until done). If your muffins get too dark on the outside before being completely done, lower your temp to 375. Makes about a dozen muffins.

*Note: As you can see from the picture, I used strawberries (chopped very small) last time I made these: I had strawberries that needed to be used up. I thought they were really good with the strawberries. I would suggest that if you try another type of berry that tends to be mushy, to make sure it is frozen.