Lemon Blueberry Cheesecake Bars
Cheesecake collides with fresh blueberries and a streusel topping in this easy recipe. Of course we use local blueberries when in season.
Buttery blueberry muffins, what's not to love.
Ingredients
- 1 cup fresh or frozen blueberries
- 1-3/4 cups plus 1 tablespoon flour, divided
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon nutmeg
- 3/4 teaspoon salt
- 1 egg
- 1 cup sour cream
- 1⁄3 cup milk
Preparation
- Preheat oven to 400°F
- Grease twelve 2-½-inch muffin cups
- Toss blueberries with 1 tablespoon of the flour
- Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt
- Set aside
- Beat egg, sour cream and milk
- Stir into flour mixture until just combined (batter will be lumpy)
- Stir in blueberries until evenly distributed
- Fill muffin cups 2⁄3 full with batter
- Bake about 20 minutes until golden
About this recipe
Quick notes
- Yield: 12 muffins
Recipe courtesy of the US Highbush Blueberry Council
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