Blueberries and Cream Muffins

So good during blueberry season!

My cooking creativity is high when we are picking blueberries. I have been making blueberry gelato, blueberry and rhubarb sauce, blueberry pancakes, blueberry jam and more. But this, blueberries and cream muffin, is my latest recipe experiment with the sweet dark blue berries!

These moist blueberry muffins are good to eat just on their own. But if you like to indulge, then you can serve the muffins with fresh blueberries and cream. I also like to eat my muffin with yoghurt and a side of stewed rhubarb and blueberries. and freshly brewed coffee. Bring on morning tea!

Blueberries and Cream Muffin Recipe

Is it possible to eat too many blueberries? I eat more than a cup of fresh berries each day when the berries are in season. I am sure you can think of these muffins as delicious blueberry health treats!

All measures are metric.

Recipe Ingredients

• 1/2 Cup caster sugar
• 1/2 Cup olive oil
• 2 eggs
• 1 Cup milk
• 2 cups blueberries
• 250g cream cheese
• 2 Tablespoons icing sugar
• 1 Teaspoon vanilla essence
• 2 1/2 Cups self-raising flour

Method

Before starting the recipe, turn your oven on to 180 deg C. Then you can prepare a muffin tray suitable for six muffins. While the oven is getting up to temperature, you can make the six muffin cases (see below for instructions).

Mix the icing sugar and cream cheese together, then set the mixture aside.

Next, you can mix the oil, vanilla essence and caster sugar together then add the eggs. You should continue mixing, till the eggs and oil look creamy. Finally, add the flour and milk, alternately. to make a creamy sticky mixture.

Now remove the mixture from your beaters, and gently fold in the blueberries, by using a spatula.

Distrubute more than half the mixture into the muffin cases. Then spoon the creamed cheese on top of each muffin. Add the remaining blueberry muffin mix on top.

Bake the blueberries and cream muffins for about 20 minutes. Test the muffins with a small skewer. When the skewer pulls out cleanly, the blueberry muffins are ready!

Making muffin cases

First up, you will need to find a cup or glass or other container that will fit into your muffin tray. I actually use a container from my Ninja blender. It fits perfectly.

Cut six 20 cm squares of baking paper. I don’t bother measuring accurately. So, my cases are not text-book perfect! Fold each square in half from each side. This gives you the centre point of the square. Centre the paper on top of your glass and fold down the sides. I pinch along the fold lines then roughly smooth the paper around the container.

The blueberry muffin mixture is very sticky. So, if you manage to spoon the mixture into the cases without making a mess, you deserve a gold star!

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