Blueberry Cream Cheese Muffins

These were popular at our last get-together, so I thought I'd post the recipe to here and share the berry goodness around.

I love muffins as you can make them with very little sugar and in mini muffin tins for the tiny tot brigade (I've said 1/4 cup, but you can reduce that even further just make sure you reduce the liquid very slightly as well if it's too runny they'll be cake-y, rather then muffin-y). Or you can add 1/3 cup sugar and extra dollops of cream cheese icing on top for the hard-working Mamas. ;P

Ingredients
2 cups self raising flour
1/4 cup caster sugar
100g butter
2/3 cup milk
2 eggs
1 tsp vanilla essence
150g frozen blueberries (fresh if available)
75g cream cheese

Heat oven to 200.

Melt butter and set aside to cool slightly.

Rinse blueberries until the water runs clear and drain.

Combine flour and sugar. Cut cream cheese into small cubes and stir into flour mixture. Stir through blueberries until coated with flour, this will prevent too much color run during baking. Purple muffins = not so cool.

Whisk together eggs, milk, vanilla and melted butter. Add to flour mixture and stir lightly until just combined.

Spoon into muffin cases (makes about a dozen large muffins) and bake for 15 minutes, or until golden brown on top. These are best eaten fresh, eg. same day.

Cream Cheese Icing

For those with a bit of a sweet tooth (that would be me!) beat a little extra cream cheese and icing sugar together to form icing and add a dollop, or piped rosette, to the top of each muffin.

And here's a plateful for Playgroup! :)