Blueberry Cheesecake Muffins!
You can't pass up these mini bites of ooey, gooey goodness! Find the recipe below.
1 1/2 cups of unbleached all-purpose flour or almond flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 /2 cup granulated sugar or sugar substitute
1/4 cup brown sugar
3/4 cup unsweetened applesauce
1 cup frozen or fresh blueberries
1/2 oz cream cheese (low-fat)
1/2teaspoon vanilla extract
1/2 cup powdered sugar
Preheat oven to 350°F.
In the bowl of a stand mixer, combine flour, baking soda, cinnamon, salt and sugar.
In a separate, medium bowl, whisk together egg, brown sugar, applesauce and blueberries.
Add wet ingredients in three batches to dry ingredients and mix until just combined.
In a separate bowl, whisk briskly cream cheese, vanilla extract and powdered sugar (use an electric hand mixer if you have one).
Fill a 12-cup muffin tin with baking cups. Fill each 1/3 of the way with the batter. Place a dollop of the cream cheese mixture in the center. Fill the cups with the rest of the batter.
Bake about 30 minutes, or until muffins are a light golden brown and a toothpick inserted in the center is free of batter (it may have blueberry or cream cheese residue on it -- that's OK). Allow muffins to cool about 15 minutes before serving.