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CHEESECAKE BLUEBERRY MUFFINS




List of Ingredients



• 1 CUP UNBLEACHED FLOUR
  
• 1 1/4 CUPS BUTTERMILK
  
• 1/2 CUP HONEY
  
• 1/4 CUP OLIVE OIL
  
• 1 EGG, SLIGHTLY BEATEN
  
• 1 1/2 CUPS WHOLE WHEAT FLOUR
  
• 1 TEASPOON SALT
  
• 1 CUP F RESH BLUEBERRIES OR FROZEN
  
• 1 TABLESPOON BAKING POWDER
  
• 1 CUP SUGAR
  
• ***********************************************************************************
  
• FILLING:
  
• 8 OUNCE SOFTENED CREAM CHEESE
  
• 1/2 CUP SUGAR
  
• 1 1/2 TABLESPOOONS UNBLEALCHED FLOUR
  
• 1 EGG
  
• 1/4 CUP SOUR CREAM
  
• 1 TEASPOON VANILLA
  






Instructions



1. PREHEAT OVEN TO 375°. GREASE 12 MUFFIN TINS OR PAPER LINERS. SET ASIDE.
   
2. MIX THE FILLING INGREDIENTS IN A BOWL AND BEAT UNTIL WELL BLENDED. SET ASIDE.
   
3. COMBINE FLOUR AND BUTTERMILK IN A LARGE BOWL. MIX WELL AND LET STAND FOR 5 MINUTES. STIR IN HONEY, OIL AND EGG INTO MIXTURE. MIX WELL BY HAND.
   
4. COMBINE WHOLE WHEAT FLOUR, , BAKING POWDER SUGAR AND SALT IN A SMALL BOWL. BLEND WELL AND ADD TO WHITE FLOUR MIXTURE. STIR ONLY TO MOISTEN THE DRY INGREDIENTS. GENTLY MIX IN BLUEBERRIES.
   
5. FILL MUFFIN CUPS 1/2 WAY, DROP ONE TABLESLPOON OF FILLING. TOP WITH MORE MUFFIN MIXTURE.
   
6. BAKE FOR 20 TO 25 MINUTES, OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. WATACH CAREFULLY AS NOT TO OVER BAKE.
   
7. SERVE WARM WITH BUTTER.
   
8. 12 MUFFINS