Blueberry cream cheese muffins

Blueberry cream cheese muffins

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These sensational blueberry muffins make a perfect morning or afternoon tea treat.

The ingredient of Blueberry cream cheese muffins

  1. 2 1/4 cups self-raising flour, sifted
  2. 1/2 cup caster sugar
  3. 100g butter, melted, cooled
  4. 2/3 cup milk
  5. 2 eggs, lightly whisked
  6. 1 teaspoon vanilla extract
  7. 150g fresh or frozen blueberries
  8. 60g cream cheese, cut into 12 cubes
  9. 1 1/2 tablespoons blueberry jam

The instruction how to make Blueberry cream cheese muffins

  1. Preheat oven to 200u00b0C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
  2. Combine flour and sugar in a bowl. Make a well in the centre.
  3. Whisk butter, milk, egg and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined. Half fill muffin holes with mixture. Top each muffin with a cream cheese cube and 1/2 teaspoon jam and cover with remaining mixture.
  4. Bake muffins for 15 to 20 minutes or until a skewer inserted into the top half of muffins comes out clean. Stand in pan for 5 minutes. Turn muffins onto a wire rack to cool slightly. Serve warm.

Nutritions of Blueberry cream cheese muffins

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