Enjoy the surprise as you bite into these muffins. Vanilla can be replaced by orange water for an extra special flavour.
Blueberry Cheesecake Muffin Recipe
Who doesn't love a muffin and these combine blueberries and cheesecake flavour.
Ingredients
| 12 oz | organic plain flour |
| 3 tsp | Steenbergs Baking Powder |
| 5 | oz organic golden caster sugar |
| 1 tsp | Steenbergs organic Fairtrade Vanilla Extract |
| 1/2 tsp | salt |
| 2 | eggs |
| 9fl oz | milk |
| 3 oz | butter melted |
| jumbo baking cups |
For the filling:
| 6 oz | half-fat soft cheese |
| 3 tbsp | caster sugar |
| 36 | blueberries |
Method
- Preheat oven to 200oC/Gas 6/Fan oven 180oC. Place 12 muffin cases or jumbo baking cups in muffin tins.
- Sift the flour and baking powder into a large bowl, stir in the sugar and salt. Beat the eggs and milk together in a jug, add the vanilla before stirring in the butter. Gently mix into the dry ingredients to make a lumpy mixture - don't worry about the lumps but don't overmix!
- Mix together the soft cheese and sugar. Half-fill the muffin cases with the muffin mixture. Push 3 blueberries into each and top with a teaspoon of soft cheese. Spoon the remaining muffin mixture over the soft cheese to fill the cases
- Bake for 15 - 20 minutes until well risen and golden on top. Don't be tempted to eat them until they have cooled on a wire rack!
If you fancy a change, replace the vanilla with 2 tsp of Steenbergs orange blossom water - delicious!
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