Blueberry cream cheese muffins

Makes 12

Ingredients
* 2 1/4 cups self-raising flour, sifted
* 1/2 cup caster sugar
* 100g butter, melted, cooled
* 2/3 cup milk
* 2 eggs, lightly whisked
* 1 teaspoon vanilla extract
* 150g fresh or frozen blueberries
* 60g cream cheese, cut into 12 cubes
* 1 1/2 tablespoons blueberry jam


Method
1. Preheat oven to 200°C. Lightly grease a 12-hole 1/2-cup capacity muffin pan.
2. Combine flour and sugar in a bowl. Make a well in the centre.
3. Whisk butter, milk, egg and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined. Half fill muffin holes with mixture. Top each muffin with a cream cheese cube and 1/2 teaspoon jam and cover with remaining mixture.
4. Bake muffins for 15 to 20 minutes or until a skewer inserted into the top half of muffins comes out clean. Stand in pan for 5 minutes. Turn muffins onto a wire rack to cool slightly. Serve warm.

Notes & tips
* Diabetes-friendly: Replace the white self-raising flour with 1 cup wholemeal self-raising flour and 1 1/4 cups white self-raising flour, the butter with polyunsaturated margarine, the milk with skim milk, and the cream cheese with reduced-fat cream cheese.

Source
Super Food Ideas
Recipe by Kerrie Sun