RecipesBaking And Sweets

Blueberry Cheesecake Muffin Recipe

Who doesn't love a muffin and these combine blueberries and cheesecake flavour.

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Ingredients

For the recipe:
  • 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

Enjoy the surprise as you bite into these muffins. Vanilla can be replaced by orange water for an extra special flavour.

Method

01
Preheat oven to 200oC/Gas 6/Fan oven 180oC. Place 12 muffin cases or jumbo baking cups in muffin tins.
02
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!
03
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
04
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!
05
If you fancy a change, replace the vanilla with 2 tsp of Steenbergs orange blossom water - delicious!