My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.
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
- 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.
