Ingredients
Scale
- 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
- 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: muffins
