- 300g self raising flour
- 150g salted butter
- 180g castor sugar
- 200g blueberries
- 250g cream cheese, cut into 1 cm cubes
- 3 eggs
- 75g plain yogurt
- 75ml heavy cream
- 1 tbsp vanilla extract
- Preheat oven to 165°C.
- Line muffin pans with paper baking cups.
- In a bowl, mix yogurt and cream and set aside.
- Using a mixer, cream butter and sugar till white and creamy.
- Add eggs, 1 at a time.
- Add 1/3 of the flour and mix well.
- Mix in 1/2 of the yogurt + cream mixture.
- Repeat with remaining flour and yogurt + cream mixture.
- Fold in vanilla and blueberries.
- Fill muffin cups with about 1 tablespoon of batter. Top with 4 cubes of cream cheese.
- Top with another tablespoon on batter and finish it off with another 4 cubes of cream cheese.
- Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin.
- Cool 5 minutes in pan then remove to a rack to cool completely.
