Blueberry Muffin Mix Cheesecake Bars Recipe 445 Food

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

BLUEBERRY MUFFIN MIX CHEESECAKE BARS RECIPE - (4.4/5)

Steps:

• 1.Preheat the oven to 350F degrees. Lightly grease 9-inch square baking pan. 2.Rinse blueberries from mix with cold water and pat dry. 3.In a medium mixing bowl, add muffin mix. Cut in butter with pastry blender. Stir in pecans. 4.Press mixture into bottom of prepared pan. 5.Bake crust for 15 minutes or until set. 6.In a medium bowl, beat cream cheese and sugar until smooth. 7.Add egg, lemon juice and lemon peel and mix well. 8.Spread cream cheese mixture over crust and then sprinkle with blueberries. 9.Sprinkle topping packet from mix over blueberry layer. 10.Return pan to oven and bake another 35 to 40 minutes, or until filling is set. 11.Remove from the oven and cool pan on wire rack. 12.Cut bars into desired size and shape.