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.
These delicious muffins are easy to make and so yummy! When blueberries are in season, you can use fresh blueberries but otherwise frozen works just as well. The cream cheese adds a creamy flavour – a bit like a scone with jam and cream.
These silicone muffin trays are my favourite, so easy to get muffins out, no need for patty cases, which is less waste and saves money!
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blueberry cream cheese muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: muffins
Ingredients
Scale
- 2 1/4 cups self-raising flour, sifted
- 1/2 cup caster sugar
- 100g butter, melted and cooled
- 2/3 cup milk
- 2Â eggs, lightly whisked
- 1 tsp vanilla extract
- 150g fresh or frozen blueberries
- 60g cream cheese, cut into 24 cubes
- 1 1/2 tablespoons blueberry jam
Instructions
- Preheat oven to 180°C, fan forced.
- Line a 12 hole muffin pan with muffin cases, or use a silicone muffin tray.
- Place flour and sugar in a bowl.
- Create a well, add milk, butter, egg and vanilla, stir to combine.
- Gently fold blueberries through the mix.
- Fill each muffin hole halfway with mixture.
- Place two cream cheese cubes into the centre of each.
- Dollop 1/2 teaspoon of blueberry jam on top of each.
- Cover muffins with the remaining mixture, enclosing the jam in the centre.
- Bake in oven for 15 – 20 minutes.
- Allow to cool in muffin tin for 5 minutes then cool further on wire rack.
