Mollys jumbo blueberry muffins are delicious, plump and filled with a rich cream cheese surprise!Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/3lAZ2OsSubscribe to Food Network http://foodtv.com/YouTubeCookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage with a taste of the Midwest, too.Welcome 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!Jumbo Blue Corn Blueberry MuffinsRECIPE COURTESY OF MOLLY YEHLevel: EasyTotal: 1 hr 55 min (includes cooling time)Active: 20 minYield: 6 jumbo muffinsIngredientsBatter:1 1/2 cups (180 grams) all-purpose flour1 cup (105 grams) blue cornmeal2/3 cup (132 grams) granulated sugar1 tablespoon baking powder3/4 teaspoon kosher salt1 cup whole milk1 large egg1 large egg yolk (save the egg white for the Cream Cheese Belly)2 tablespoons neutral oil2 teaspoons freshly grated lemon zest1 1/2 teaspoons pure vanilla extract1 stick (113 grams) unsalted butter, melted and cooled (8 tablespoons)1 1/4 cups (175 grams) fresh or frozen wild blueberries, thawed and drained2 tablespoons turbinado sugarCream Cheese Belly:2 tablespoons granulated sugar2 teaspoons egg white1 teaspoon all-purpose flour1 teaspoon milk1/2 teaspoon pure vanilla extract4 ounces (113 grams) cream cheese, at room temperatureDirectionsSpecial equipment: a 6-cup jumbo muffin tin; 6 paper linersArrange an oven rack in the middle position. Preheat the oven to 375 degrees F.Line a 6-cup jumbo muffin tin with paper liners. Set aside.In a large bowl, stir together the flour, cornmeal, granulated sugar, baking powder and salt. In a separate, medium mixing bowl, whisk together the milk, egg, yolk, oil, lemon zest and vanilla until smooth. Pour the wet ingredients to the dry and stir just to combine (a few lumps are OK). Pour in the butter and stir until combined. Set the batter aside to hydrate while you prepare the cream cheese mixture, 5 or 10 minutes.For the cream cheese filling: In a medium mixing bowl, whisk together the granulated sugar, egg white, flour, milk and vanilla until smooth. Add the cream cheese and whisk vigorously to combine until completely smooth. Set aside.Stir the blueberries into the hydrated batter.Use an ice cream scoop to divide the batter among the cupcake liners. Press the back of a spoon in the center of each to make a small depression in the center. Fill the centers with a dollop of the cream cheese mixture and lightly swirl the batter around on top. Sprinkle the tops of the muffins with the turbinado sugar. Bake in the oven until the muffins have risen and a toothpick inserted into a non-cream cheese part comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 5 minutes, then remove the muffins on to a wire rack to cool completely.Extra muffins will keep, well wrapped, at room temperature for up to 2 days or can be stored in the freezer in an airtight container for up to 3 months.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. 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#MollyYeh #GirlMeetsFarm #FoodNetwork #BlueCornBlueberryMuffinsMolly Yeh's Jumbo Blue Corn Blueberry Muffins | Girl Meets Farm | Food Networkhttps://www.youtube.com/watch?v=OoQaEqcyS7E