Tim, a team member from our Kimberton Café, just took our Gluten-Free Blueberry Streusel Muffins to a whole new level by adding a crushed blueberry cream cheese filling to the center!
What you’ll need
2 cups fresh blueberries (keep separate)
Dry Mix 2 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1 cup corn meal
1 Tbsp baking powder
1 tsp salt
1 1/4 cup sugar
Wet Mix 2 eggs
1/2 cup safflower oil
1 tsp vanilla extract
1 Tbsp lemon juice
1 cup milk
Filling Mix 6 oz. room temperature cream cheese
1 Tbsp sugar
8 crushed blueberries
Streusel Mix 1/2 stick butter (sliced into thin cross sections)
1/2 cup brown sugar
1/2 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1/2 tsp cinnamon
1 tsp lemon juice
Preheat oven to 325 degrees.
Thoroughly mix dry ingredients in a large bowl. Whisk wet ingredients until well mixed, and then fold wet mix into dry mix gently with a rubber spatula until fairly smooth. Combine cream cheese filling ingredients, stirring until color and smoothness are consistent. Using a food processor (or fork), combine streusel mix ingredients until they reach a crumbly consistency. Chill slightly before use.
Place 12 paper muffin cups in a muffin tin, and add 1 Tbsp muffin mix to the bottom of each cup, mixing in one or two blueberries per muffin. Add 1 tsp cream cheese filling on top of the muffin mix. Cover the cream cheese filling with additional muffin mix, 1 Tbsp at a time, inserting additional fresh blueberries as you go. Fill each muffin cup until rounded slightly over the top of the cup. Sprinkle chilled streusel mix generously over the top of each muffin. Bake for 15-20 minutes, checking with a toothpick to determine when baking is complete. Muffin top should be crisp, streusel will be slightly browned, and toothpick will not have any significant muffin mix attached when removed.
For best taste, remove from oven and let sit briefly, serving the muffins slightly warm