Blueberry & Cream Cheese Muffins

Ingredients:

• 100 g unsalted butter

• 200 g light brown caster sugar

• 250 g plain skyr yoghurt

• 3 tbsp sunflower oil

• 3 medium eggs

• 2 tsp vanilla extract

• 250 g plain flower

• 1 tbsp baking powder

• Pinch of salt

• 3 tbsp milk

• 175 g (or more) blueberries

• 120 g cream cheese

Instructions:

1. Melt de butter. While you wait line a 12 cup and a 6 cup muffin tray with muffin cases and preheat the oven to 200°C.

2. Whisk the oil, yoghurt, sugar, vanilla and eggs into the melted butter.

3. Shift the flour and baking powder into a large mixing bowl, add the salt and make a well and poor in the yoghurt mixture. Add the milk and the blueberries.

4. Using two tablespoons, spoon about half of the batter into the cases. Now dot about half a teaspoon (using two to make it easier) cream cheese on top of the batter. Spoon the rest of the batter on top of the cream cheese and top off with cream cheese.

5. Bake in the oven for 20-25 minutes until they are golden brown and the blueberries start to bubble.

6. Cool down on a tray and enjoy them on the same day for the best taste.

Have a yummy Wednesday.

Love, Yves xx