Blueberry Creamcheese Muffin

I was just trying to get rid of 2 kilograms cream cheese after making some blueberry cheese pie recipes for friends and colleagues last month. After searching my Thai blog circle, I found Strawberry Cheesecake Muffin interested. I don’t have fresh strawberry and can’t find it near my home. So I made it Blueberry Cheesecake Muffin instead and it turned out great not only the figure but also the taste, yummy.. :)

INGREDIENTS:
- 65 grams, unsalted butter (soft)
- 125 grams, creamcheese (soft)
- 150 grams, sugar
- 2, large eggs
- 1/2 teaspoon, vanilla extract
* I use vanilla seeds from a vanilla bean
- 140 grams, cake flour
- 1 1/2 teaspoon, baking powder
- pinch of salt
Optional
- 150 grams, fresh strawberry (cut in pieces) or berries as desired
* I use blueberry filling which I have in refrigerator

DIRECTIONS:
1) Beat butter, creamcheese and sugar with low speed until light and fluffy
2) Add egg one at a time, beat untill smooth then add vanilla
3) Sift flour and baking powder into the mixing bowl, beat just to combine
4) Spoon the batter into muffin paper cup about 3/4 cup, top with blueberry
5) Bake at 170 celcius for about 20-25 minutes
6) Let it completely cool in the muffin tins cup

Remarks: Serve warm for the good taste :)