Ingredients 2 1/4 cups self-raising flour
1/2 cup caster sugar
100g butter, melted
2/3 cup milk
1 tsp vanilla essence
1 cup fresh or frozen blueberries
50g cream cheese
Preheat oven to 200°C.
Grease a 12 cup muffin tray with butter or place a cupcake case in each hole.
Combine the flour and sugar and make a well in the centre.
Beat the butter, milk, egg and vanilla until smooth.
Pour the mixture into the well.
Gently fold in the blueberries.
Fill the cupcake cases half way with the mixture.
Cube the cream cheese into 12 pieces.
Place one cube of cream cheese and a teaspoon of jam on top of each muffin.
Cover the muffins with the remaining mixture.
Bake for 20 minutes.
Because baking time might vary oven to oven, a sign to know whether your muffins have been cooked for long enough is that the outer layer will become a nice golden brown and a skewer inserted in the centre comes out clean.