These blueberry cream cheese muffins give a great pop of flavour with a delicious creamy centre. They freeze well, perfect to make when you have friends visiting for morning tea.
Place a tablespoon of batter into each muffin case, add a cube of cream cheese, dollop of jam and top with remaining batter.
Blueberry Cream Cheese Muffins
Serves: 12
|
Prep Time |
Cook Time |
Total Time |
|
15 mins |
20 mins |
35 mins |
Ingredients
- 2 1/4 cups self-raising flour, sifted
- 1/2 cup caster sugar
- 100g butter, melted and cooled
- 2/3 cup milk
- 2 eggs, lightly whisked
- 1sp vanilla extract
- 150g fresh or frozen blueberries
- 60g cream cheese, cut into 12 cubes
- 1 1/2 tablespoons blueberry jam
Instructions
- Preheat oven to 180C
- Lightly grease a 12 hole muffin pan
- Place flour and sugar in a bowl
- Add milk, butter, egg and vanilla, stir to combine
- Gently stir in blueberries
- Fill each muffin hole half way with mixture
- Place a cream cheese cube into the centre of each mixture
- Dollop 1/2 teaspoon of blueberry jam on top of each
- Cover muffins with remaining mixture
- Bake in oven for 15 – 20 minutes
- Allow to cool in muffin tin for 5 minutes then cool further on wire rack
By Kat – The Organised Housewife
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view more muffins recipes here.
5 comments
How delicious! This is a really great idea! And I love that it doesn’t have tooooo much cream cheese in it… very yummy but still a little light!
Yum! Making these for afternoon tea!
I’m looking forward to teaching my daughter to make these for her lunch box.
What could I use instead of egg ? That doesn’t dry it out. TIA
I’m unsure sorry Donna, however you may like this page, filled with loads of egg free recipes: https://theorganisedhousewife.com.au/recipes/egg-free/egg-free-recipes/