Recipe of the Day: Cheesecake-Stuffed Blueberry Muffins

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3p1w7Ag Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cheesecake-Stuffed Blueberry Muffins Recipe courtesy of Food Network Kitchen Total: 1 hr Active: 25 min Yield: 12 muffins Level: Easy Ingredients Cheesecake Filling: 4 ounces cream cheese, at room temperature 1/4 cup sour cream 3 tablespoons granulated sugar Batter: Nonstick cooking spray 1 3/4 cups all-purpose flour (see Cook's Note) 1/2 cup yellow cornmeal 3/4 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 cup whole milk 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 2 large eggs 3/4 cup blueberries 1/4 cup coarse sugar Directions Preheat the oven to 375 degrees F. For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use. For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray. Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries. Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature. Cook's Note When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #CheesecakeStuffedBlueberryMuffins #RecipeoftheDay #FoodNetwork Recipe of the Day: Cheesecake-Stuffed Blueberry Muffins | Food Network https://youtu.be/CouhzPVS-dY