Blueberry & Cream Cheese muffins
Blueberry & Cream Cheese muffins are one of the most simple and elegant desserts to make at your pantry. Pair these with a cup of coffee during your break time is so enjoyable!
Don’t even get me started on that melt-in-your-mouth cream cheese cubes! Made these lovely, gigantic, fluffy, ‘mushroomy’ blueberry muffins that are so easy to throw together!
On each of the muffin wells, I added a portion of the batter three times; each layer is filled with 4-5 blueberries + cream cheese cubes – so that you can taste the bursting blueberries throughout, balanced by the saltiness of the cream cheese.
Check out my blueberry crumbles cheesecake recipe if you love having some other blueberry dessert!
So fluffy, moist, made with passion and love 
The Blueberry and cream cheese muffins are soft and fluffy, whereas the blueberry keeps bursting every time you bite into the cream cheese cubes. What are you waiting for, check out my recipe below!
Blueberry and Cream Cheese Muffins
Ingredients
Muffins
- 2 Large eggs
- 50 g Natural set yogurt/ Greek yogurt
- 70 g Sugar
- 100 g Unsalted butter
- 200 g Cake flour
- 1.5 tsp Baking powder
- 3 tbsp Double cream
Filling
- 1 packet fresh/frozen blueberries (60g)
- 20 ream cheese cubes ( around 100g in total)
Instructions
- On 3 separate mixing bowls: (i) First bowl: whisk 100g unsalted butter with 70g sugar. (ii) Second bowl: Add 50g yogurt with 3 tbsp double cream and stir thoroughly. (iii) Third bowl: Beat 2 eggs to combine the yolks and whites.
- Add the third bowl into the first bowl (several times) and whisk.
- Sift 200g cake flour and 1.5 tsp baking powder on top of the batter (from Step 2) and mix gently.
- Add the yogurt mixture second bowl (from Step 1) onto the batter.
- Cut 100g cream cheese into 18-20 cubes.
- Grease your muffin pan with olive oil.
- Divide your batter into 6 portions.
- For each portion, add the batter onto the muffin cup three times, each time it should be filled with 3 cream cheese cubes and 5 blueberries (i.e. 3 layers of blueberries and cream cheese).
- Bake your muffin batter in the oven preheated to 180 °C for 30 minutes.
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