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Blueberry Muffins With Cream Cheese Filling
Ingredients
- Blueberry muffins:
- 140 g vanilla yogurt
- 200 g fresh or frozen blueberries + 1 tbsp flour
- 240 g all purpose flour
- 180 g white sugar
- 9 g baking powder (around 1 tsp)
- 2 eggs
- 130 g melted butter
- Combine melted butter with sugar and whisk. Then add the eggs one by one and whisk again. Add the vanilla yogurt. Lastly sift and fold in the dry ingredients followed by the frozen blueberries. Scoop the mixture into a muffin tray with 12 paper muffinforms attached till they are all filled up. Fill with the syrup and sprinkle with the crumble. Bake in oven for 10 minutes at 220°C and turn down the heat to 180°C for 20-25 min. Check if they're done with a toothpick). Let them cool down completely at room temp before filling them with creamcheese filling.
- Syrup:
- 100 g blueberries
- 30 g sugar
- 40 ml water
- Combine all ingredients into a saucepan and bring it to a boil (5 min.) Blend the syrup with a stickblender and let it cool down.
- Crumble:
- 80 g flour
- 50 g melted butter
- 45 g sugar
- Combine all the ingredients together in a small bowl and refrediate while you make the cupcake batter & syrup.
- Cheesecake filling:
- 200 g creamcheese
- 45 g icing sugar (or adjust sweetness to your liking)
- 1 tsp vanilla extract
- Add all the ingredients in a bowl and whisk by hand just until combined. Set in the fridge until the cupcakes are baked & cooled down.
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