Black Bottomed Blueberry Muffins

Delicious double chocolate muffins with a creamy topping and juicy blueberries.

Preheat the oven to 180C/160C fan/Gas 4.

Line a 12 hole muffin tin with paper cases.

Prepare the cream cheese filling by mixing the cream cheese in a bowl with the caster sugar, egg and vanilla extract until smooth and creamy.

For the sponge sieve the flour, cocoa powder and baking powder into a large bowl and stir through the caster sugar.

In a large jug mix together the eggs, vegetable oil and milk. Gradually add the egg mixture to the flour mixture until combined being careful not to over whisk. Stir through the chocolate chips.

Spoon the chocolate mixture carefully into the paper cases about two thirds of the way up. Spoon over a spoonful of the cream cheese mixture and then sprinkle with three blueberries.

Repeat with the remaining cases.

Bake for 20 – 25 minutes until a skewer comes out clean when inserted in the middle. Leave to cool then transfer to a cooling rack and cool completely.

Makes: 12
Prep time: 10 mins
Cook time: 25 mins

Ingredients

For the cheesecake filling

125 g cream cheese
25 g caster sugar
1 large egg
½ tsp vanilla extract

For the sponge

185 g plain flour
25 g cocoa powder
1 tsp baking powder
80 g caster sugar
2 large eggs
3 tbsp vegetable oil
100 ml whole milk
50 g chocolate chips
150 g BerryWorld blueberries

Nutrition

	Per 100g	Per Serving
Energy (KJ)	1212	907
Energy (kcal)	290	217
Fat (g)	14	10.5
Saturated Fat (g)	5.1	3.8
Carbohydrates (g)	36.2	27.1
Fibre (g)	2.2	1.6
Sugar (g)	17.6	13.2
Protein (g)	6.2	4.6
Salt (g)	0.3	0.2