- 125g fresh blueberries (1 punnet or 1 cup)
- 3 cups plain flour
- 1 ½ cups white sugar
- ½ tsp salt
- 4 tsp baking powder
- ¾ cup oil (canola or vegetable)
- 2 eggs
- 1 ¼ cups milk, or more as needed
- 125g cream cheese, firm from fridge, cut into small cubes
- Extra 2 Tbsp sugar to sprinkle on tops
Blueberry glaze optional:
- 1 cup icing sugar
- ¼ cup blueberries
Preheat oven to 200 degrees C.
Grease a medium muffin tray, or line with 12 muffin cases if using.
In a large bowl sift together dry ingredients.
In a separate bowl whisk together oil, eggs and milk.
Add all wet ingredients to the dry and mix gently until nearly combined – do not overmix.
When nearly combined add blueberries and cream cheese, and mix to just combine.
Fill the muffin tins to the top, and sprinkle each with the extra sugar.
Bake for 15 to 20 minutes, until muffins spring back when lightly pressed and a skewer inserted comes out clean.
Make blueberry glaze if using, by blending icing sugar and blueberries together in a nutri bullet or with a electric beater. Drizzle over muffins when they are cooled.