1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup stevia, 1/2 cup granulated sugar (or 1 cup of granulated sugar)
2 1/2 teaspoons baking powder
2 teaspoons salt
1/2 teaspoon ground nutmeg
1 1/2 cup of fresh blue berries
2 large eggs
2 egg yolks
1 1/2 cups greek vanilla yogurt
1/2 cup of softened butter
1 teaspoon lemon zest
1 teaspoon lemon juice
2 teaspoons vanilla essence
2 tablespoons large grain brown sugar
FOR THE FILLING
1/2 stick of softened cream cheese
2 tablespoons softened butter
1/2 cup of powdered sugar
1 teaspoon vanilla essence
1/2 teaspoon lemon zest
Pre-heat the oven to 425 degrees.
Whisk together the both types of flour, sugar, salt, nut meg and baking powder. Gently fold in 1 cup of blue berries.
In another bowl, whisk together the eggs and yolk, yogurt, butter, lemon juice and zest, and the vanilla essence. Combine until creamy.
Add the wet batter to the dry ingredients and fold in gently until combined.
Spray your muffin tins with nonstick spray and dust lightly with flour.
Pour the batter into each muffin tin. Do not over fill the muffin tins as the muffins will rise while baking. Add two or three blur berries to each muffin.
Bake for 25 minutes or until a toothpick comes out clean when inserted into the middle.
Remove to a wire rack and let cool.
While the muffins are cooling, mix together the filling for the cream cheese, until the sugar and melted and creamy. Fill a zip lock bag with the cream cheese filling and snip a tiny hole so as to squeeze out a little of the filling at a time.
Use a small pairing knife or an dapple corer and make a hole in the bottom of each muffin. Keep the stuffing that you take out. Fill each muffin with cream cheese filling and cover it up with some of the muffin stuffing that you removed earlier.