Another muffin recipe coming your way! The Blueberry Muffin, everybody’s favourite, now coming with a twist. I am trying not be too boring so I added some cream cheese and a bit of blueberry jam to the “regular” recipe. Oh, and… I finished the whole tray the very same day. Enjoy!
Preheat oven to 400° F / 200° C. Place paper liners on the bottoms of your muffin tray. If you don’t have paper liners, just oil or butter the tray well, so they don’t stick.
In a medium bowl, mix together the flour, salt, baking powder and cinnamon. When you think everything is well incorporated, add the sugar and zest from one lemon, and mix them well again.
In a separate bowl, mix vegetable oil, egg, milk and vanilla extract together. Next, slowly incorporate the wet ingredients (oil and milk stuff) into your flour mixture (flour, cinnamon, zest) but do not over mix. You can also add blueberries.
Now get the cream cheese filling ready. In a small bowl, mix together the 3 tbsp cream cheese, 1 tsp lemon zest, and 1 tbsp sugar until smooth. Fill each cup half way through with half of the muffin batter.
Next add 1 tsp of cream cheese filling into each cup and cover with the remaining batter. I also added about ½ tsp of blueberry jam as an experiment, and it really worked but it is totally up to you.
Bake these beauties for 15-20 minutes and enjoy.
- 1½ cups Flour, all purpose
- 2 tsp Baking Powder
- ½ tsp Salt
- ¼ tsp Cinnamon
- ½ cup Sugar
- zest from 1 Lemon
- ¼ cup Vegetable Oil
- 1 Egg
- ⅓ cup Milk
- 1 tsp Vanilla Extract
- 1 cup Blueberries, fresh
- 3 tbsp Cream Cheese
- 1 tbsp Sugar
- 1 tsp zest from Lemon