Cheesecake Stuffed Blueberry Muffins

Cheesecake?! Inside of a muffin?! Yes. Yes, that's what I said.  Ok, well not actual cheesecake but it might as well be.  It tastes the same! You can make these with or without the filling and with or without the topping.

These need no butter, no jam, nothing. They're perfect to take to a party, or to the new neighbors that just moved in, or to a family that just had a baby, or because it's Tuesday and you want them.  Cut the grass and didn't complain- then these are for you.  Stayed up late with crying kids during a thunderstorm- you deserve these. They're that good! And a bonus: they stay delicious for several days on the counter without turning into bricks.  They're a bit more work than a standard muffin but just look at 'em! They're worth it.

MUFFIN INGREDIENTS:

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup canola or vegetable oil

1 egg            1/3 cup milk

1 cup fresh (or frozen) blueberries

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with liners.

2. Combine flour, sugar, salt and baking powder. Add oil, egg, and milk to the dry mixture. Do not overmix or they will be tough. Fold in blueberries. Fill muffin cups halfway, add 1 generous Tablespoon filling (recipe to follow).  Cover filling with remaining muffin batter and sprinkle with crumb topping mixture (recipe to follow).

3. Bake for 20 minutes in the preheated oven, or until golden brown and cooked through.

FILLING INGREDIENTS:

8 ounces cream cheese

1/4 cup white sugar

1 egg

1 tsp vanilla extract

Zest of 1 lemon

-Beat all ingredients together

CRUMB TOPPING INGREDIENTS:

1/4 cup all-purpose flour

1/4  cup old-fashioned oats

1/4  cup brown sugar

1 tsp ground cinnamon

1/8 tsp ground nutmeg ( a big pinch of it)

3 T salted butter, melted

-Mix all ingredients together until crumbly