School started this last week for my kids, just as I’m sure it did for many of you and your children. We’ve quickly fallen into the rut of rushed breakfasts that consist of the same bowl of cereal every day, or a piece of toast with butter each morning. Not one for monotony, I decided that I needed to make something special for breakfast. Something easy to grab, but not boring. Something like these bakery-style blueberry cheesecake muffins.

Not only are they filled with a creamy cheesecake center and topped with a sweet and crumbly streusel, but these muffins are HUGE. We’re talking ginormous. Or as my three year old says, giant-normous. All you need is a giant muffin tin. If you don’t have one, you can make regular sized muffins. They’ll still be over the top, high hat muffins.

Makes 6-7 Jumbo Muffins

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 2 eggs
• 1 cup sugar
• 1 cup whole milk
• ½ cup vegetable or canola oil
• 1 teaspoon vanilla extract
• 1 ½ cups blueberries (fresh or frozen)
• 1 recipe cream cheese filling (see below)
• 1 recipe streusel topping (see below)

1. Preheat the oven to 425 degrees. Grease a jumbo muffin tin well with non-stick spray.
2. In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, and cinnamon. Set aside.
3. In another large mixing bowl, whisk together the eggs and sugar until well combined. Add the vanilla, oil, and ½ of the milk and whisk until smooth. Whisk in ½ of the flour mixture until just combined. Add the remaining ½ cup of milk and whisk until just combined. Add the remaining flour mixture to the bowl and whisk in until just combined – do not overmix. Fold the blueberries into the batter.
4. Fill each muffin tin ½ way full with the muffin batter.
5. Scoop 1 tablespoon of cream cheese filling on top of the batter in each tin.
6. Fill the muffin tins to the top with the remaining batter – you may have enough batter left over to make one more muffin.
7. Sprinkle the streusel topping over the top of each muffin. Bake in the preheated oven for 5 minutes at 425 degrees. Reduce the heat to 375 degrees and continue baking for another 20-25 minutes or until muffins are golden brown on top and set.
8. Let cool in the tin for 5 minutes before removing. Eat the same day made or freeze.

• 4 ounces cream cheese, softened
• ¼ cup powdered sugar

Place the cream cheese in a mixing bowl and beat with an electric mixer until smooth. Add in the powdered sugar and mix together until smooth and creamy, scraping down the sides of the bowl as needed.

• ½ cup brown sugar
• 1/3 cup rolled oats
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, cold and cut into cubes

In a mixing bowl, mix together the brown sugar, oats, and flour. Add the butter cubes and work in with your fingers until the butter is the size of small peas.

Muffin base recipe slightly adapted from Sally’s Baking Addiction.