Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3p1w7AgWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Cheesecake-Stuffed Blueberry MuffinsRecipe courtesy of Food Network KitchenTotal: 1 hrActive: 25 minYield: 12 muffinsLevel: EasyIngredientsCheesecake Filling:4 ounces cream cheese, at room temperature1/4 cup sour cream3 tablespoons granulated sugar Batter:Nonstick cooking spray1 3/4 cups all-purpose flour (see Cook's Note)1/2 cup yellow cornmeal3/4 cup granulated sugar2 teaspoons baking powder1/2 teaspoon fine salt1/2 cup whole milk1/2 cup vegetable oil1 teaspoon pure vanilla extract2 large eggs3/4 cup blueberries1/4 cup coarse sugarDirectionsPreheat the oven to 375 degrees F.For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use. For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray. Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries. Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature. Cook's Note When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #CheesecakeStuffedBlueberryMuffins #RecipeoftheDay #FoodNetworkRecipe of the Day: Cheesecake-Stuffed Blueberry Muffins | Food Networkhttps://youtu.be/CouhzPVS-dY