Blueberry Cheesecake Muffins | Donna Hay

Name: Blueberry Cheesecake Muffins | Donna Hay
Ingredients: 5¼ cups (785g) self-raising (self-rising) flour; 1½ cup (330g) caster (superfine) sugar; 3 eggs; 1 cup (250ml) light-flavoured extra virgin olive oil; ½ cup (125ml) milk; 3 teaspoons vanilla extract; 3 cups (375g) frozen blueberries; 125g cream cheese, chopped and softened; 1½ tablespoons caster (superfine) sugar; 1 teaspoon vanilla extract

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Ingredients

5¼ cups (785g) self-raising (self-rising) flour
1½ cup (330g) caster (superfine) sugar
3 eggs
1 cup (250ml) light-flavoured extra virgin olive oil
½ cup (125ml) milk
3 teaspoons vanilla extract
3 cups (375g) frozen blueberries
125g cream cheese, chopped and softened
1½ tablespoons caster (superfine) sugar
1 teaspoon vanilla extract

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