Blueberry Muffins
These sensational blueberry muffins make a perfect morning or afternoon tea treat.
Ingredients
2 ¼ cups self-raising flour, sifted
100g butter, melted, cooled
2 eggs, lightly whisked
150g fresh or frozen blueberries
1/2 cup caster sugar
2/3 cup milk
1 teaspoon vanilla extract
60g cream cheese into 12 cubes
Cooking instruction
Preheat oven to 200°C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
Combine flour and sugar in a bowl. Make a well in the centre.
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.
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.
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