Blueberry Meyer Lemon Cream Cheese Muffin topped with Oat Streusel | The Nerdie Baker
Blueberry Meyer Lemon Cream Cheese Muffin topped with Oat Streusel
20 mins prepServes 8
A "wing it" recipe creation for delicious blueberry, Meyer lemon, and cream cheese muffins topped with an oat streusel. Perfect for using hand-picked blueberries and an upcoming weekend baking project.
1. Preheat the oven to 400F. Line muffin pan with baking cups.
2. In a bowl, mix in all oat streusel ingredients (1/3 cup rolled oats, 1/3 cup almond flour, 1 tbsp honey, 1 tbsp avocado oil) and set aside.
3. In a separate bowl, whisk in 1/3 cup avocado oil, 1 egg, 1/3 cup milk, juice of one Meyer lemon, and zest of one Meyer lemon until well combined. In another bowl, mix together 200g AP flour, 2 tsp baking powder, 65g organic cane sugar, and 1 tsp salt. Add the dry ingredients to the wet ingredients and mix well. Fold in 1 cup blueberries.
4. Use an ice cream scoop to fill the baking cups with batter until 3/4 filled. Stuff each cup with a cube of 1/4 cup cream cheese in the middle of the batter. Sprinkle oat streusel on top.
5. Bake for about 20-25 mins or until top looks golden brown. Cool for about 10mins. Serve and enjoy!
