Blueberry muffins with cottage cheese filling

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 12 pcs.

Under the crisp, sugar-coated crust of this muffin, you'll find a double treat: juicy blueberries and a delicious curd filling made with cream cheese, sour cream, and sugar, similar in flavor to traditional cheesecake. Mix the dough, adding a little yellow cornmeal to the wheat flour. This will give the muffins a slightly crumbly texture and a warm flavor. Stir the blueberries in gently to prevent them from bursting. Pipe the curd filling directly into the muffin cups, keeping it well chilled for easier handling. Serve the muffins for breakfast or dessert, and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Curd filling

110 g of cream cheese, room temperature
1/4 cup sour cream
3 tbsp. granulated sugar

Dough

1 and 3/4 cups wheat flour
0.5 cups yellow corn flour
3/4 cup granulated sugar
2 tsp baking powder
0.5 tsp fine salt
0.5 cups whole milk
0.5 cups vegetable oil
1 tsp vanilla extract
2 large eggs
3/4 cup blueberries
1/4 cup coarse sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: curd cheese, sour cream, sugar, premium flour, corn flour, baking powder, milk, vanilla extract, eggs, blueberry

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Curd filling. In a small bowl, combine the cream cheese, sour cream, and sugar. Transfer to a resealable plastic bag and refrigerate until ready to use.

Dough. Line a 12-cup metal muffin pan with paper liners and spray with cooking spray.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Whisk together the milk, vegetable oil, vanilla, and eggs in a large bowl. Fold the flour mixture into the egg mixture and mix until smooth. Gently fold in the blueberries.
Fill each muffin cup about three-quarters full with batter. Snip off the corner of the frosting bag. Insert the tip into the center of each muffin and pipe a small amount of filling into the batter. Sprinkle the tops of each muffin with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted into the muffin comes out clean (insert it from the side to avoid the filling), 14-16 minutes. Cool in the pan. Serve at room temperature.

Categories:

recipe / Breakfast / Desserts / Cupcakes, biscuits / Cakes / / Food Network - recipes / American cuisine

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