Cheesecake Muffins with Blueberries

Ingredients

• 250 g fresh blueberries
• 150 g butter
• 175 g sugar
• 4 eggs
• 500 g quark
• 250 g cream cheese
• 1 tsp vanilla essence
• 1 tsp grated lemon zest (unprocessed)
• 1 pinch salt
• 40 g cornstarch
• 1 tsp Baking powder
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a muffin tin with paper cups. Wash the berries and pat dry on kitchen paper.

2. 2.

   Cream the butter with sugar, then fold in eggs one at a time. Mix well drained quark (press if needed), cream cheese, vanilla essence, lemon zest and salt into the batter. Combine cornstarch with baking powder and stir in. Divide half of the batter into the cups, add about 80 g berries on top, then cover with remaining batter.

3. 3.

   Bake for about 30 minutes until golden yellow. If muffins darken, cover with foil. Remove from oven, let cool slightly, release from tin and set on a cooling rack.

4. 4.

   Serve topped with remaining berries and dusted with powdered sugar.