Blueberry and Cream Cheese Muffins
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 the full recipe below!
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.