Muffins 🧁 with blueberries 🫐 pear🍐and cheese 🧀 stracciatella

I put here some clarifications and some ingredient that does not bring the search engine: ✳️Las chestnuts are in the form of flour that I still have a lot reserved. You can perfectly replace it with ground almonds. ✳️El cheese I used in the dough is the Italian Stracciatella from Lidl. You can see it in the photo below. ✳️Puse 2 teaspoons of blueberry porrigde mix in the dough and another 2 to decorate. ✳️ The ground flax seeds are the ones I use other times that come mixed with more seeds and dried raspberries. We start mixing in a bowl the flours (we reserve 2 tablespoons to coat the fruits), the cardamom, 1 teaspoon of vanilla and the baking powder. Cut the ripe pear with the skin and reserve it together with 160 g of blueberries.

In another bowl put the eggs, the olive oil, the lemon zest and beat.

Add the Stracciatella cheese, the whole tub and mix well.

Add the flours to the bowl and mix. Coat the fruit well with the reserved flour and add it also and mix carefully so as not to break the blueberries.

Grease the molds with oil and pour the dough. Bake at 180° 20 - 25 minutes (previously preheated the oven, I used the wood oven). Remove from the oven and let it cool before unmolding.

Meanwhile we beat a tub of cream cheese with 60 g of blueberries and the other teaspoon of vanilla. There is a jar so we can use what is left over to eat as we wish. Cover the sponge cakes with this frosting.

And decorate with some more frozen blueberries, some currants and 2 more teaspoons of blueberry porridge mix.

And to enjoy some delicious super fluffy and very tasty biscuits without dates, they are sweet thanks to the chestnut flour and pear 🤩🤩🤩🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤.