Blueberry muffins with cottage cheese filling

Ingredients:

Curd filling

• 110 g of cream cheese, room temperature
• 1/4 cup sour cream
• 3 tbsp. granulated sugar

Dough

• 1 and 3/4 cups wheat flour
• 0.5 cups yellow corn flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp fine salt
• 0.5 cups whole milk
• 0.5 cups vegetable oil
• 1 tsp vanilla extract
• 2 large eggs
• 3/4 cup blueberries
• 1/4 cup coarse sugar

Preparation:

1. Preheat oven to 190°C.
2. Curd filling. In a small bowl, combine the cream cheese, sour cream, and sugar. Transfer to a resealable plastic bag and refrigerate until ready to use.
3. Dough. Line a 12-cup metal muffin pan with paper liners and spray with cooking spray.
4. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Whisk together the milk, vegetable oil, vanilla, and eggs in a large bowl. Fold the flour mixture into the egg mixture and mix until smooth. Gently fold in the blueberries.
5. Fill each muffin cup about three-quarters full with batter. Snip off the corner of the frosting bag. Insert the tip into the center of each muffin and pipe a small amount of filling into the batter. Sprinkle the tops of each muffin with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted into the muffin comes out clean (insert it from the side to avoid the filling), 14-16 minutes. Cool in the pan. Serve at room temperature.