Blueberry Polish Muffins

An Alaskan blueberry treat with a twist

This recipe was inspired by a random advertisement that popped up on my web browser one day. I couldn’t stop thinking about that image and decided I had to make my own version of this special breakfast treat. What I was going for is akin to the famous placek z kruszonka, or “cake with crumbs” from Polish family recipes. Feel free to adapt this one with your favorite ingredients, such as switching out blueberries with apples, or using pecans to crust the top as opposed to oatmeal. No matter what you add, the moist middle and crunchy top will make a delicious coffee cake your family and friends will enjoy on a chilly winter morning.

blueberry cream cheese muffins

Blueberry Cream Cheese Muffins


Preheat oven to 350 degrees


1 cup white sugar
1/2 cup softened butter
1 egg
1 cup sour cream
1 teaspoon vanilla extract

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Using an electric mixer, mix the sugar, butter, egg, sour cream, and vanilla. In a separate bowl mix dry ingredients and then combine with wet mixture until dough is sticky.

Cut out half of the dough and spread into greased 9×13 inch pan. Set aside remainder.

Puree 1 cup of frozen blueberries in a food processor. Spread 1/2 cup pureed berries onto dough in pan.

Cream Cheese Filling

2 eight ounce packages of cream cheese, softened
1/2 cup white sugar
1 egg

Mix ingredients. Spread cream cheese mixture evenly over the blueberry layer.

Spoon remaining dough in small teaspoon sized clumps evenly spaced on top of cream cheese.


1/3 cup brown sugar
1/3 cup all-purpose flour
1/3 softened butter
1/3 cup oats

Mix the topping ingredients into a crumble. Scatter evenly on top of dough clumps. Drizzle remaining pureed blueberries on top of crumble.

Bake for 45-50 minutes on middle rack, until a toothpick inserted into the center of the cake comes out clean.

We love featuring delicious Alaskan recipes by our Last Frontier Magazine family! To share your tasty recipe and photos, email us at today!

Recipe and photo by Cecil Sanders



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