Blueberry Cheesecake Muffins

Blueberry Cheesecake Muffins

125g butter, softened
110g caster sugar
2 eggs
250ml milk
60ml lemon juice
315g all purpose flour
125g cream cheese
blueberry jam for filing

Preheat oven to 200°C. Grease a standard muffin pan or line with paper liners.
Using electric mixer, beat butter and sugar until fluffy. Beat in the eggs, then stir in the milk and lemon juice.
Sift the flour over the butter mixture then fold in to form a batter.
Spoon half of the muffin batter into the base of prepared pan, then add 1 teaspoon of cream cheese and blueberry jam per muffin. Top with the remaining muffin batter.
Bake for 20-25 minutes until golden brown and the center of a muffin springs back when pressed.

Recipe from 《Cupcakes & Muffins》 pg162 - Cherry cheesecake muffins