Blueberry cream cheese muffin: Blueberry muffin recipe, I never have enough

 I think you don't mind having another blueberry muffin recipe ^^.

The difference is this one, you will put the cream cheese into the batter in chunks. Actually I think that if I use the laughing cow, it will be delicious too, ^^, but today I only have the Philadelphia cream cheese. 

You can use fresh or frozen blueberry for this recipe. The muffin best served when warm, or it will taste dry. 

Blueberry cream cheese muffins

Make 9 ( 6 cm muffin cup)

60g ................................. Cake flour

60g ................................. Bread flour

1 1/2tsp ......................... Baking powder

......................................... A pinch of salt

70g ................................. Unsalted butter, soft

65g ................................. Granulated sugar

1 ...................................... Egg

70ml ............................... Half and half

80g ................................. Blueberries

70g ................................. Cream cheese, cut into 1.5cm pieces

Preheat the oven to 190°C

Sift both of the flour with  baking powder, set aside.

Line the muffin pans with baking paper.

 Beat the butter with salt and sugar until fluffy and light in color.
Add the egg, beat to combine.

 Divide the flour into 3 part, pour 1/3 of flour into the bowl, beat to combine, follow by half of the half and half.
Pour the flour into the bowl and beat to combine, and pour the rest of the half and half into the bowl, beat to combine.

Pour the rest of the flour into the bowl with cream cheese and blueberries (keep some for decorate the top of the muffins), fold to combine.
Spoon into the prepared pans and bake for 18-22 minutes of until the top of the muffins spring back when touch lightly. 
Serve warm.

Blueberry cream cheese muffin: 

Blueberry muffin recipe, I never have enough