Blueberry Cream Cheese Muffins

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

1. Preheat oven to 180C
2. Lightly grease a 12 hole muffin pan
3. Place flour and sugar in a bowl
4. Add milk, butter, egg and vanilla, stir to combine
5. Gently stir in blueberries
6. Fill each muffin hole half way with mixture
7. Place a cream cheese cube into the centre of each mixture
8. Dollop 1/2 teaspoon of blueberry jam on top of each
9. Cover muffins with remaining mixture
10. Bake in oven for 15 – 20 minutes
11. Allow to cool in muffin tin for 5 minutes then cool further on wire rack

By Kat – The Organised Housewife

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