Cream Cheese Stuffed Blueberry Muffins
Chef's Delight with Adrian Martin
For the crumb topping:
220g Odlums Self Raising Super Flour
100g light brown sugar
For the blueberry muffins:
350g Odlums Self Raising Super Flour
80ml vegetable oil
170g caster sugar
170g natural yoghurt
200g fresh blueberries
One tablespoon Odlums flour to toss the blueberries in
1-2 tbsps of milk.
For the cream cheese filling:
150g cream cheese brought to room temperature
A good pinch of caster sugar
One teaspoon cornflour
Preheat the oven to 180C, and line your cupcake tins with paper liners.
Toss the blueberries in one tablespoon of flour. Set them aside.
To make the crumb topping, add the flour, sugar and butter to a bowl and rub it in between your fingers until it forms a nice crumble-like consistency.
To make the muffin In a large bowl, whisk together the egg and sugar until combined and light.
Whisk in the yogurt and oil.
Now add flour and blueberries and fold in with a spatula until nicely combined.
Add the milk now to loosen the batter.
For the cream cheese filling, mix the softened cream cheese, sugar and cornflour in a bowl with a spoon to combine.
Place a tablespoon of muffin mixture into each liner of the cupcake tin.
Pipe a small amount of the cream cheese in the centre of each muffin and then add a teaspoon of the muffin mixture on top to enclose it.
Sprinkle on the topping and bake for 25-30 minutes.
Cool the muffins for 5-10 minutes in the tin, then transfer them to a wire rack to cool completely. Enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.