METHOD

1. Preheat oven to 180°C (350°F). Line a 12 x ½ cup (125ml) capacity muffin tin with paper muffin cases+. 
2. To make the cheesecake filling, place the cream cheese, sugar and vanilla in a bowl and mix until smooth. Set aside.
3. Place the flour and sugar in a bowl and mix to combine. Make a well in the centre. Add the eggs, oil, milk and vanilla and mix until just combined. Add the blueberries and fold through.
4. Spoon mixture into prepared tins until each hole is about half full. Add a spoonful of the cheesecake mixture in the centre of each and top with remaining muffin mixture.
5. Bake for 30–35 minutes or until firm to touch. Allow to cool for 5 minutes and serve warm++. Makes 12 jumbo muffins

+ To make the paper muffin cases, cut 20 cm x 20 cm square pieces of Glad to be Green® Compostable Bake Paper. Gently fold each square in half, pinching the centre to make a small crease. Repeat on the other side to form a small cross in the centre of the square. Using a tall glass, upside-down, place each piece of paper over the bottom of the glass, making sure the small cross is in the centre of the glass. Firmly press down to create the muffin paper casing.

With the left-over bake paper, you can create mini muffin cases. Simply cut the pieces in half to create 10cm x 10cm square pieces. Repeat the folding process and use a smaller glass to make the mini paper muffin cases. Using half the muffin mixture, add heaped tablespoonfuls of mixture into each mini paper muffin case and bake for 20 minutes.

++ Store these muffins in an airtight container in the refrigerator for up to 7 days. These muffins are best served at room temperature.