Title: Cheesecake blueberry supreme muffins
 Categories: Breads, Breakfast a
      Yield: 12 Servings
 
           ---Muffins---
      1 c  Unbleached flour
  1 1/4 c  Buttermilk
    1/2 c  Honey
    1/4 c  Olive oil
      1    Egg; slightly beaten
  1 1/2 c  Whole wheat flour
      1 ts Salt
      1 c  Fresh blueberries; (or use
           -frozen)
      1 tb Baking powder
      1 c  Sugar
           ---Filling---
      1 pk (8 oz) cream cheese
    1/2 c  Sugar
  1 1/2 tb Unbleached flour
      1    Egg
    1/4 c  Sour cream
      1 ts Vanilla extract
 
  Make filling first: Mix all filling ingredients in a bowl; set aside
  while making muffin batter.
  
  Make muffins: Combine unbleached flour and buttermilk in a large
  bowl. Mix well, then let stand for 5 minutes. Stir honey, oil and egg
  into mixture. Mix well by hand.
  
  Lightly spoon whole wheat flour into measuring cup. Combine whole
  wheat flour, baking soda and salt in a small bowl. Blend well and add
  to unbleached flour mixture. Stir only until dry ingredients are
  moistened. Gently fold in blueberries.
  
  Grease muffin tins or use paper liners in tin. (12). Fill muffin cups
  with one tablespoon muffin mix and one tablespoon filling. Top with
  one more tablespoon muffin mix. Fill all cups in tin (making 12
  total). Bake at 375° F for 20 to 25 minutes until toothpick inserted
  in center comes out clean. Serve hot with butter if preferred.
  
  Recipe