Name: Blueberry cream cheese muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Ingredients: 337.50 gm self-raising flour, sifted; 107.50 gm caster sugar; 100g butter, melted, cooled; 169.95 gm milk; 2 eggs, lightly whisked; 4.40 gm vanilla extract; 150g fresh or frozen blueberries; 60g cream cheese, cut into 12 cubes; 39.60 gm blueberry jam

Blueberry cream cheese muffins

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Prep Time:
30 minutes

Cook Time:
15 minutes

Total Time:
45 minutes

Delicious blueberry muffins, ideal for brunch or snack time.

Ingredients:

337.50 gm self-raising flour, sifted
107.50 gm caster sugar
100g butter, melted, cooled
169.95 gm milk
2 eggs, lightly whisked
4.40 gm vanilla extract
150g fresh or frozen blueberries
60g cream cheese, cut into 12 cubes
39.60 gm blueberry jam

Instructions:

Preheat your oven to 200°C and lightly grease a 12-hole muffin pan with 1/2-cup capacity.
In a bowl, mix together the flour and sugar, creating a well in the center.
In a jug, whisk together butter, milk, egg, and vanilla until smooth. Pour the mixture into the well, then add blueberries and fold gently until just combined. Fill muffin holes halfway with the batter. Top each muffin with a cube of cream cheese and 1/2 teaspoon of jam, then cover with the remaining batter.
Bake muffins for 15 to 20 minutes or until a skewer inserted into the top half of muffins comes out clean. Let them rest in the pan for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.

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