Blueberry Cheesecake Muffins

     Don't you hate when you have an idea for something but can't find a recipe to suit the need? That's exactly what happened with these muffins. I improvised as I went along and crossed my fingers for the best. They were a success in that they were delicious but a failure that they didn't turn out like my vision.

The first hint was when the muffin batter turned out thicker than I wanted. I thought the cheesecake batter would sink into the middle like a filling. But the batter was a lot heavier and thicker than the filling and that obviously wasn't going to work. I settled for a cheesecake layer on top. I debated with myself over whether or not to beat an egg into the cream cheese. I didn't. And after puffing up real tall while baking deflated upon cooling. I think the egg would of given it more structure and helped it to hold it's shape. I see more of these in my near future. Maybe with a different muffin batter, or with a cheesecake layer in the middle, or with the cheese mixed right in, or with a bigger muffin pan so there's more room to fill the centers.

I wasn't going to post them because of the sunken tops. But that would be vain of me. Delectable food isn't always pretty. And selfish. These are far too delicious to keep all to myself. Even with their craggy, uneven and sunken tops. But biting into them you don't really notice. Nor do you care. What you do notice is that they closely resemble cheesecake. All the familiar, favorite flavors are there plus more starting at the bottom with the bonus layer of a moist, buttery, dense muffin speckled with sweet juicy blueberries; closely followed by the decadent cheesecake layer and the graham crackers; just like an upside-down cheesecake.

Blueberry Cheesecake Muffins

(muffin batter adapted from Good Housekeeping, concept by Reeni)
(makes 12 muffins)

Cheesecake:

1 - 8 ounce package Cream Cheese, softened

2 tablespoons Sugar

1 teaspoon Lemon Peel

Graham Cracker Topping:

1/2 cup Graham Cracker Crumbs

2 tablespoons Brown Sugar

1/4 teaspoon Cinnamon

4 tablespoons Butter, Cold

Batter:

1 + 3/4 cups all-purpose Flour

1/2 cup Sugar

1 tablespoon Baking Powder

3/4 teaspoon Salt

6 tablespoons Butter or Margarine(3/4 stick), cold

1 Egg

2/3 cup Milk

1 teaspoon grated Lemon Peel

1 teaspoon Vanilla Extract

1 cup fresh or frozen Blueberries*

1. In a medium bowl beat the cream cheese, sugar and lemon peel together until light and fluffy, about two minutes. Set aside.

2. In another medium bowl mix together the graham cracker crumbs, brown sugar, and cinnamon. Slice the butter and add. With a pastry blender

or two knives scissor fashion to cut in butter until crumbs form. Store in refrigerator until needed.

3. Preheat oven to 400 degrees. Line a 12-cup muffin pan with cupcake liners.

4. In a large bowl mix flour, sugar, baking powder, and salt. With a pastry blender or 2 knives used scissors fashion cut in the butter until the mixture

resembles fine crumbs.

5. In a separate small bow beat egg, milk, lemon peel and vanilla, just until blended. Toss the blueberries with a tablespoon of flour.

6. Add the wet mixture to the dry mixture. Stir just until moistened, batter will be thick. Fold in blueberries.

7. Fill the liners 2/3 full. Top each with a tablespoon of cream cheese mixture, level them off. Top with a tablespoon of the graham crackers. Use your

hands to carefully press them down into the cream cheese mixture.

8. Bake for 22-24 minutes until tops are golden brown. The tops will be puffy and will deflate upon cooling. Cool pans on wire rack about 15 minutes.

Remove muffins from pan and cool completely on wire racks.

*If using frozen berries do not thaw first.

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