Blueberry Cheesecake Muffins | Donna Hay

Step 1

Preheat oven to 180°C (350°F). Line a 12 x ½ cup (125ml) capacity muffin tin with paper muffin cases+. To make the cheesecake filling, place the cream cheese, sugar and vanilla in a bowl and mix until smooth. Set aside.Place the flour and sugar in a bowl and mix to combine. Make a well in the centre. Add the eggs, oil, milk and vanilla and mix until just combined. Add the blueberries and fold through.Spoon mixture into prepared tins until each hole is about half full. Add a spoonful of the cheesecake mixture in the centre of each and top with remaining muffin mixture.Bake for 30–35 minutes or until firm to touch. Allow to cool for 5 minutes and serve warm++. Makes 12 jumbo muffins

Step 2

Preheat oven to 180°C (350°F). Line a 12 x ½ cup (125ml) capacity muffin tin with paper muffin cases+. To make the cheesecake filling, place the cream cheese, sugar and vanilla in a bowl and mix until smooth. Set aside.Place the flour and sugar in a bowl and mix to combine. Make a well in the centre. Add the eggs, oil, milk and vanilla and mix until just combined. Add the blueberries and fold through.Spoon mixture into prepared tins until each hole is about half full. Add a spoonful of the cheesecake mixture in the centre of each and top with remaining muffin mixture.Bake for 30–35 minutes or until firm to touch. Allow to cool for 5 minutes and serve warm++. Makes 12 jumbo muffins