Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffin

Mediocre, that’s what I called myself.  Well, not myself, per se; I actually proclaimed, “I’m a mediocre writer, a mediocre photographer, and a mediocre chef.” I’m my own worst critic.

My friend, C, asked about this site last Saturday and that was my reply.  He asked me the standard questions I ought to ask myself:  who’s my target audience,  what do I wish to achieve,  what’s my unique perspective, yadda-yadda.  He’s the first friend or family member who displayed any curiosity.  I appreciate it – everybody needs cheerleaders in their corner, even if they’re not a Foodie.

As a result of our tête-à-tête, I spiffed up this site on Saturday.  I dropped .wordpress from the URL. I’m now officially TwoBitTart.com.  I edited the pages “About Me” and “Things I Love” to accurately reflect who I am today.  I installed Pinterest hover buttons on the photos and reformatted the recipes (see below), ensuring easier saving and printing.  Lastly, I resubmitted five photos to Foodgawker, and received two coveted approvals (Yay!). Today’s Blueberry Cream Cheese Muffins won’t make the Foodgawker cut, but I won’t call my photo mediocre, either.

Blueberry Cheesecake Muffins

Adapted from The Joy of Cooking

Ingredients

    Muffins
  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 2 large eggs, beaten
  • 1 cup milk or cream
  • 2/3 cup light brown sugar
  • 8 Tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 pint blueberries
  • Cheesecake Filling
  • 8 oz. cream cheese, diced
  • 1/3 cup sugar
  • 1 large egg yolk
  • 1/4 teaspoon lemon zest
  • Streusel
  • 1/2 cup flour
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and diced
  • 1/2 cup chopped nuts (optional)

Directions

  1. Cheesecake: Stir all ingredients together well and refrigerate.
  2. Streusel: Using fingers, rub butter into first four ingredients until struesel resembles wet sand. Mix in nuts.
  3. Preheat oven to 400 degrees. Grease a 12-cup muffin pan.
  4. In a large bowl, combine the first four dry ingredients.
  5. In a smaller bowl, whisk together next five wet ingredients. Add wet ingredients to dry and combine. Stir in blueberries.
  6. Fill muffin cups 1/4 full with batter, dollop 3/4 tablespoon cheesecake in center and cover with muffin batter. Sprinkle muffins with streusel.
  7. Bake for 15 to 20 minutes.

Advertisements

2 thoughts on “Blueberry Cheesecake Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s