Blueberry Cheese Muffins

Name: Blueberry Cheese Muffins
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 225 g Flour; 1/2 TEASPOON Baking soda; 1 TEASPOON Baking Powder; 1 egg (size M); 125 g Sugar; 2 packages Vanillin sugar; 75 g Sunflower oil; 175 ml Milk; 125 g Double cream cream cheese; 125 g Low-fat curd; 1 Egg yolk (size M); 7-10 Tbsp grated rind of 1/4 untreated lemon; 6 TABLESPOONS frozen blueberries; 7-10 Tbsp Icing sugar; 7-10 Tbsp Paper baking cups

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

225 g Flour
1/2 TEASPOON Baking soda
1 TEASPOON Baking Powder
1 egg (size M)
125 g Sugar
2 packages Vanillin sugar
75 g Sunflower oil
175 ml Milk
125 g Double cream cream cheese
125 g Low-fat curd
1 Egg yolk (size M)
7-10 Tbsp grated rind of 1/4 untreated lemon
6 TABLESPOONS frozen blueberries
7-10 Tbsp Icing sugar
7-10 Tbsp Paper baking cups

Directions

1
Mix 200 g flour, baking soda and baking powder. Add the egg, 100 g sugar, 1 packet of vanillin sugar, oil and milk and mix with the whisks of the hand mixer to a smooth dough
2
Cream the cream cheese with the whisk of the hand mixer for 2-3 minutes. Stir in quark, 1 packet of vanilla sugar, 25 g sugar, egg yolk and lemon peel, sift 25 g flour on top and mix
3
Line a muffin tray with 6 troughs (approx. 10 cm Ø each; approx. 250 ml capacity each) with paper baking cups. Spread half of the dough evenly into the baking cups, sprinkle 1 tbsp. blueberries on each, spread the remaining dough on top. Spread the cheesecake mixture on the muffins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Approx. 5 minutes before the end of the baking time increase the baking temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3). Remove the muffins from the oven and let them cool down on a cake rack for about 1 hour. To serve, dust the muffins with icing sugar
4
Waiting time approx. 1 hour