MUFFINS:
3 cups all-purpose flour
1 cup sugar
4 tsp baking powder
1 tsp salt
1 tsp vanilla
2/3 cup milk
1/2 cup vegetable oil
2 large eggs
1 pint fresh blueberries
FILLING:
8 oz. Whitehall Specialties 852 “Cream Ease” flavored imitation cream cheese
1 cup sugar
1/2 tsp vanilla
TOPPING:
1/2 cup all-purpose flour
1 cup sugar
1/4 cup butter, softened
Preheat oven to 375 degrees. Line muffin tins with cupcake liners.
Mix together flour, 1 cup sugar, baking powder, and salt in a large mixing bowl. In another bowl, combine milk, oil, vanilla and eggs. Add to the dry ingredients. Stir just until moistened. Combine Whitehall Specialties 852 Cream Ease with 1 cup sugar and vanilla. Gently mix half of this cream cheese mixture into the muffin batter. Gently fold in blueberries. Fill muffin cups 2/3 full with batter. Drop a dollop of the remaining cream cheese mixture on top of each muffin, gently press down into each muffin. Prepare streusel topping by combining all ingredients and kneading with hands. Sprinkle generously over muffins. Bake approximately 20 minutes or until golden brown. Makes approximately 2 dozen traditional sized muffins.
