Blueberry And Cream Cheese Muffin

I found this delectable muffin recipe from HidaMari channel on You tube which I would live to try out and true enough it turned out delicious and suit my taste.

I substitute raw sugar with Lakanto so that I can without guilt. I used frozen blueberries - leftovers from making blueberry ice cream. And with tips gathered it is to coat the blueberries with flour before adding to the batter so that they won't sink to the bottom nor burst while baking. They muffin will turn bluish green on the spot where the blueberries are. Observing these tips my muffins looks great, no blueberries sank to the bottom and no bluish green spots.

I made only four pieces with half her recipe. The next bake I will make a full load. It is delicious with the cream cheese in the muffin. 

our delicious tea snack with hot coffee

Ingredients 

100 gm unsalted butter

100gm sugar- reduced to 70gm Lakanto 

2 eggs

200gm cake flour

6  gm baking powder

50 gm yogurt

50 ml heavy cream

50gm blueberries - coat with flour

100 gm cream cheese- cut into cubes

Method:

Cream butter and sugar tog till fluffy, add eggs.  Fold in gently the cake flour with baking powder, once the flour mixture is in, fold in in yogurt and heavy cream last. 

Scoop batter into muffin cups half, add in cream cheese cubes and blueberries, fill up with another scoop of batter add on top with blueberries and cream cheese. 

Repeat until all batter are used up.

Bake at 180c for 40 minutes

Check out her video 

 Click   Link

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