Under the crispy sugar crust of this muffin you will be waiting double pleasure in the form of juicy blueberries and amazing curd filling made from cream cheese cream, sour cream and sugar, and similar in taste to a traditional cheesecake. Knead the dough, adding a little yellow cornmeal to the wheat flour. So muffins will acquire a small crumb texture and a warm flavor and the aroma. Gently mix blueberries so that they do not burst. And right inside the dough laid out in tins drop the curd filling from the pastry bag. She must be well chilled to make your work easier. Serve Muffins for breakfast or dessert and enjoy their taste. друзьями: 
Time: 1 hour.Difficulty: easy Quantity: 12 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Curd Filling
- 110 gr. cream cheese, room temperature
- 1/4 Art. sour cream
- 3 tbsp. l granulated sugar
Dough
- 1 and 3/4 Art. wheat flour
- 0.5 tbsp. yellow cornmeal
- 3/4 Art. granulated sugar
- 2 tsp baking powder
- 0.5 tsp fine salt
- 0.5 tbsp. whole milk
- 0.5 tbsp. vegetable oil
- 1 tsp vanilla extract
- 2 large eggs
- 3/4 Art. blueberries
- 1/4 Art. coarse sugar
Recipes with similar ingredients: cottage cheese, sour cream, sugar, premium flour, corn flour, baking powder, milk, vanilla extract, eggs, blueberries
Recipe preparation:
- Preheat the oven to 190 ° C.
- Curd filling. In a small bowl, mix the creamy cheese, sour cream and sugar. Transfer to a sealed plastic bag with ziplock and refrigerate until ready to use.
- Dough. Fold paper molds into a metal mold 12 muffins and sprinkle with a cooking spray.
- In a medium-sized bowl, whisk the wheat and corn flour, sugar, baking powder and salt. Whisk together in a large bowl of milk, vegetable oil, vanilla and eggs. Intervene flour mixture in egg and knead a uniform dough. Neatly stir in the blueberries.
- Fill each pan with about three quarters of the dough. Cut off the corner of the cream bag. Insert the tip into the center of each muffin and drop some toppings into the dough. Sprinkle the tops each muffin 1 tsp. coarse sugar. Bake until golden crust until a toothpick inserted into the muffin will come out clean (insert it on the side so as not to get into the filling), 14-16 minutes. Cool without removing from the mold. Serve Muffins room temperature.
