1 box white cake mix 1 package dry active yeast 2 eggs, beaten 2/3 cup warm water (about 115 degrees) 1/3 cup cold butter, cubed 1-1 1/2 cup Ruk's Blueberry Preserves 4 oz. cream cheese, softened 1/2 cup powdered sugar 1 tsp. vanilla extract 2 Tbsp. Heavy Cream 2-3 Tbsp. Milk
In the bowl of a stand up mixer, using the flat attachment, beat together ½ of the cake mix, the water, flour and yeast.
Beat in the eggs until well blended.
Drop the batter by spoonfuls into lined muffin cups. I probably used about 2 tbsp batter per cup. Drop a spoonful of Ruk's Blueberry Preserves on top of the dough in each muffin cup.
In another mixing bowl, combine the butter and remaining cake mix. Cut the butter into the mix until the mix is crumbly.
Top the blueberry mixture in each muffin cup with the crumbs.
Bake at 350 for 20 minutes or until the topping is golden brown.
Remove from the oven and cool a few minute before topping with the glaze.
To make the glaze, in a mixing bowl, beat together the cream cheese and powdered sugar. Beat in the vanilla extract, then the whipping cream and then gradually beat in the milk until the desired consistency is reached. Mine was thick but runny enough that it could be drizzled on top of the muffins. To drizzle, I cut a small corner off of a 1 qt storage bag, added the glaze to the bag and squeezed the glaze on top of the muffins. If you have a fancier contraption, feel free to use that.
Yield: 12 muffins
Recipe from www.thisgalcooks.com