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🍰 Blueberry Cheesecake Muffins

318 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Line the cups of a muffin tin with paper liners.
3. 3. Thoroughly wash the blueberries.
4. 4. Drain the berries on kitchen paper.
5. 5. Beat the butter with the sugar until creamy.
6. 6. Beat the eggs into the butter-sugar mixture one by one.
7. 7. Drain the quark well, using a kitchen towel if necessary.
8. 8. Stir in the drained quark, cream cheese, vanilla seeds, lemon zest, and salt into the egg mixture.
9. 9. Mix the starch with the baking powder.
10. 10. Stir the starch-powder mixture into the batter as well.
11. 11. Fill half of the batter into the prepared liners.
12. 12. Place about 80 grams of blueberries on the batter in each muffin.
13. 13. Cover the berries with the remaining batter.
14. 14. Bake the muffins in the preheated oven for approx. 30 minutes until golden yellow.
15. 15. Cover the muffins with aluminum foil if they are getting too dark.
16. 16. Remove the muffins from the oven.
17. 17. Let the muffins cool down slightly.
18. 18. Top the muffins with the remaining blueberries.
19. 19. Dust the muffins with powdered sugar.
20. 20. Serve the muffins.

Nutrition per serving

• kcal: 318
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 22 g