Cheesecake Muffins with Blueberries
Preheat the oven to 180°C (approximately 350°F) convection. Line the wells of a muffin tin with paper liners. Rinse berries and let drain on paper towels.
Beat butter with sugar until creamy and whisk in the eggs gradually. Stir in the well-drained quark (if necessary, squeeze with a kitchen towel), cream cheese, vanilla, lemon zest and salt. Mix cornstarch with the baking powder and stir in. Pour half of the batter into the muffin wells, add about 80 grams (approximately 3 ounces) of berries and cover with the remaining batter. Bake in preheated oven until golden brown, about 30 minutes. If muffins start to become too dark, cover with aluminum foil. Remove from oven, let cool slightly, release from the tin and let cool on a wire rack.
Top with the remaining berries and serve dusted with powdered sugar.