Blueberry Cheesecake
Sourdough Muffin Tops
I bet I'm the only lucky lady whose husband makes her blueberry cheesecake sourdough muffin tops when she's under the weather!
These are my some of my favorite sweet flavors mixed together. And they're not like a cookie but they're not like a muffin but just the right amount for a snack. We decided that we probably would've cooked them a little longer than how they turned out in the photo and that time amount is adjusted in the recipe! I hope you enjoy this as much as I did!
Ingredients:
1-¾ cup all-purpose flour
½ teaspoons baking powder
¼ teaspoons baking powder
⅛ teaspoons kosher salt
1 cup sugar
10 tablespoons unsalted butter (softened)
1 egg
2 teaspoons vanilla extract
1 tablespoon almond paste
⅓ cup sour cream
¼ cup sourdough discard
1-½ cup blueberries (fresh or frozen)
4 ounces cream cheese, cut into ¼” pieces and frozen
Preheat oven to 350°
Whisk together flour, baking, baking powder, baking soda, and salt. Set aside.
Beat sugar and butter in a separate bowl with a hand mixer until airy, approx. 2 minutes.
Mix in egg, vanilla, sourdough starter, and almond paste until combined.
Mix in ⅓ of flour mixture and stir until combined. Mix in ½ of sour cream. Alternate flour and sour cream, but end with flour.
Gently fold in blueberries and frozen cream cheese.
Scoop 2 tablespoons portions onto parchment lined baking sheets.
Bake for 18-20 minutes until a light golden brown. Cool for 5 minutes on sheet pans until set. Then, transfer to wire racks to cool completely.
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