Fancy Blueberry Muffin

Jam For the jam you will need 400g of fresh or frozen blueberries 100g of sugar 3 tsp of corn starch Juice of 1 lime Cream cheese Filling 200g of Cream cheese soften 3 tbsp of honey 2 tsp of corn starch 2 egg yolks 2 tsp of vanilla Crumble 60g of room temperature butter 80g of all purpose flour 60 grams of light brown sugar Muffin batter Preheat the oven to 400F 3 cups of all purposed flour 1 ½ cups of sugar ⅔ cup of vegetable oil 1 tsp of salt 4 tsp of baking powder 2 eggs Milk as needed i used gourd 1 ½ cups 2 cups of fresh or frozen blueberries For the jam In a sauce pan you will add the sugar, the lime juice, the blueberries and the corn starch, cook it over medium heat for 5 to 10 minutes until thick, remove from the sauce pan and put it aside to cool. Cream cheese filling In a bowl add the softened cream cheese, the honey, the egg yolk, the corn starch and the vanilla beat it well with a whisk until smooth and move it aside. Crumble In a bowl add the flour, the sugar and the butter, with a fork mix it until you start seeing some small pea size crumbs. Move it aside Muffin batter To a large bowl add sugar, the oil,and the eggs. Mix it until all combined then add the flour, salt the baking powder and the milk little by little until you get a thick pancake batter consistency, now you will fold in the blueberries don’t over mix it. Assembling it Get a 12 count muffin tin lined with muffin liners and with an ice cream scooper add ¾ of scoop in each muffin cup, then add 1 tbsp of the cream cheese filling and 1 tbsp of the jam over the cream cheese. Now go back to the muffin batter and add ½ scoop more of muffin batter over the cream cheese and jam mixture and finish it by adding the crumbs over the batter mixture. Bake at the preheated 400F oven for 25 minutes or so. Check with a tooth pick to see if they are done by inserting it in the center if it comes out clean then is done. Let it cool for at least 15 minutes before serving.