Blueberry Cheesecake Yogurt Muffins with Cinnamon Streusel

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Ready in: 60 minutes
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 12
Vegetarian
Very Popular

Ingredients

  • 1/2 tsp. baking powder
    Baking
  • 1/2 tsp. baking soda
    Baking
  • 1 1/2 cups fresh or frozen blueberries
    Produce
  • 1/2 cup coconut oil or canola oil (melt coconut oil and cool slightly)
    Oil, Vinegar, Salad Dressing
  • 1 tsp. cinnamon
    Spices and Seasonings
  • 2 tbsp. well beaten egg (reserve remaining egg)
    Milk, Eggs, Other Dairy
  • 2 cups flour
    Baking
  • 1/2 tsp. salt
    Spices and Seasonings
  • 1/2 cup sugar
    Baking
  • 3 tbsp. unsalted butter, grated or cut into small squares
    Milk, Eggs, Other Dairy
  • 1 tsp. vanilla
    Baking
  • 1 cup non-fat or low fat blueberry yogurt (I used Chobani)
    Milk, Eggs, Other Dairy

Steps

  • Preheat oven to 400 degrees (F).
  • Place 12 cupcake liners in a muffin pan. Lightly spray the inside and around the top edges of the liners with nonstick spray.Make the cream cheese filling: In a mixer bowl, beat together the cream cheese, sugar, 2 tablespoons beaten egg (reserve the remaining egg for later) and vanilla until smooth. Set aside.Make the muffin batter: In a large bowl sift together the flour, baking soda and salt. In a smaller bowl, stir together the blueberry yogurt and baking soda. Stir the sugar, oil, egg, reserved beaten egg and vanilla into the yogurt until well combined.

Nutrition

  • Calories: 244.31  cal  (12.22%)
  • Fat: 13.38  g  (20.58%)
  • Saturated Fat: 3.05  g  (19.09%)
  • Carbohydrates: 28.2  g  (9.4%)
  • Sugar: 11.23  g  (12.47%)
  • Cholesterol: 19.45  mg  (6.48%)
  • Sodium: 163.54  mg  (7.11%)
  • Protein: 3.35  g  (6.69%)
  • Vitamin E: 1.87  mg  (12.49%)
  • Manganese: 0.25  mg  (12.3%)
  • Selenium: 8.38  µg  (11.97%)
  • Vitamin B1: 0.18  mg  (11.84%)
  • Folate: 41.94  µg  (10.49%)
  • Vitamin K: 10.65  µg  (10.14%)
  • Vitamin B2: 0.15  mg  (9.06%)
  • Vitamin B3: 1.33  mg  (6.65%)
  • Phosphorus: 64.32  mg  (6.43%)
  • Iron: 1.11  mg  (6.18%)
  • Fiber: 1.13  g  (4.5%)
  • Calcium: 42.55  mg  (4.25%)
  • Potassium: 95.11  mg  (2.72%)
  • Vitamin A: 132.86  IU  (2.66%)
  • Vitamin B5: 0.24  mg  (2.36%)
  • Copper: 0.05  mg  (2.32%)
  • Vitamin C: 1.9  mg  (2.31%)
  • Zinc: 0.34  mg  (2.25%)
  • Magnesium: 8.74  mg  (2.19%)
  • Vitamin B12: 0.1  µg  (1.73%)
  • Vitamin B6: 0.03  mg  (1.5%)

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