Blueberry Muffins

These cupcakes are scrumptious, so soft and the cheesecake cream on top is delish. I've been searching for a good blueberry muffin recipe for a while.. and this is it :)
You could use any kind of berry you have, even a mixture.

Makes: about 15 normal sized cupcakes

Ingredients:

• 125g unsalted butter, softened
• 250g cream cheese
• 1 1/2 cups (330g) caster sugar
• 4 eggs
• 1 tsp vanilla extract
• 2 cups (300g) self-raising flour, sifted, plus extra to dust
• 300g blueberries, plus extra to serve

Cheesecake cream :

• 150g cream cheese
• 1/3 cup (50g) icing sugar, sifted
• 1/2 cup (125ml) thickened cream
• 1/2 tsp vanilla extract

Method:

1. Preheat the oven to 180°C and line the cupcake pans with paper cases.
2. To make the cheesecake cream, place all ingredients in a bowl and beat with electric mixer until thick and combined.keep in the fridge until ready to use.
3. Place the butter, cream cheese and caster sugar in the bowl of an electric mixer and beat until pale. Add the eggs one at a time, beating after each addition until just combined. Add the vanilla and fold in the flour and a pinch of salt. add the blueberries.Spoon into the muffin cases and bake for 15-20 minutes or until golden. Remove from the oven and allow to cool.
4.  serve with extra blueberries and the cheesecake cream.