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Recipes > Breakfast Bakery:
Blueberry Cheesecake Muffins
The blueberry is the most recent example of a fruit taken from the wild and commercially cultivated, a development which began in New Jersey in 1920
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Ingredients
Makes 20 muffins.
2 medium free range eggs
250ml milk
75ml sunflower oil
75g golden caster sugar
250g self raising flour, sifted
200g blueberries (fresh are definitely preferably)
Topping :
100g cream cheese
125g golden caster sugar
1 medium free range egg
1/4 teaspoon cinnamon |
Recipe
Whisk the eggs, milk and sunflower oil all together. Mix the sugar and flour together, and then slowly pour in the liquids, stirring briefly to combine. The mixture will be a little lumpy - don’t worry. Very gently fold in the berries and spoon the mixture into 20 muffin cases in two bun tins.
Beat all the topping ingredients together, then top each bun carefully with two teaspoons of the cream cheese mixture (they will look a complete mess at this stage !). Bake in a preheated oven 200C/400F/Gas Mk 6) for about 25 minutes, until golden brown and puffed up. Allow to cool for at least 15 minutes before
devouring warm - yummy ! Body Talk
Packed full of energy, muffins are delicious. They are also a truly convenient breakfast for the family. You can eat them on your way to the office, or school, or fill your pockets for brunch. Blueberries also contain phytochemicals which are great for your blood circulation and heart.
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