Ingredients
Scale
- 1/3 cup softened butter
- 1 1/3 cup sugar
- 3 large eggs, separated
- 1/3 cup whole milk
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 8 oz cream cheese
- 1 1/2 cups fresh blueberries, rinsed and patted dry
- 1 1/2 cups your favorite granola
- 1/4 cup honey
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In large bowl, cream butter and one cup sugar until light and fluffy. Add two eggs, one at a time, beating well after each addition. Beat in milk.
- In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened.
- Fill 16 greased or paper-lined muffin cups one-fourth full.
- For filling, in another bowl, beat cream cheese, 1/3 cup sugar and one egg until smooth.
- Fold in blueberries.
- Add a tablespoon of cheesecake into the center of each muffin before baking.
- Stir granola into 1/4 cup of honey until completely incorporated.
- Spoon one teaspoon of granola mixture on top of each muffin and gently press the granola into the muffin.
- Bake for 15-20 minutes.
- Let muffins cool for about 10 minutes before removing from muffin pans.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0