CHEESECAKE BLUEBERRY SUPREME MUFFINS
Board: All Baking and Breadmaking at Recipelink.com
From: Lori D./FL 10-24-1998

FILLING:
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1 egg
1 1/2 tablespoons unbleached flour
1 teaspoon vanilla
MUFFIN BATTER:
1 cup unbleached flour
1 1/4 cups buttermilk
1 cup sugar
1/2 cup honey
1/4 cup olive oil
1 egg, slightly beaten
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (preferable) fresh blueberries (frozen can be used)

Preheat oven to 375 degrees F. Grease a 12 cup muffin pan or use paper liners.

PREPARE THE FILLING:
Mix all filling ingredients in a bowl. Set aside while making the muffin mixture.

PREPARE THE MUFFIN BATTER:
Combine the all-purpose flour and buttermilk in a large bowl. Mix well then let stand for 5 minutes.

Stir sugar, honey, oil, and egg into mixture. Mix well by hand.

Lightly spoon whole wheat flour into measuring cup. Combine whole wheat flour, baking powder, and salt in small bowl. Blend well and add to white flour mixture. Stir only until dry ingredients are moistened. Gently stir in the blueberries.

Fill prepared muffin cups with one tablespoon muffin batter and then one tablespoon filling. Top with one more tablespoon muffin batter. Fill all cups in pan (making 12 total)

Bake at 375 degrees for 20-25 minutes until toothpick inserted in center comes out clean.

Serve hot with butter if preferred.