Blueberry & Cream Cheese Muffins
The muffins turned out really good! I must share the recipe, they're too good not to share. It was a bit of effort, but I don't think it took me more than an hour, including baking.
From an article in Glamour, from a book called Fresh & Easy: What to Cook & How to Cook It by Jane Hornby. It says it makes 12, but I guess it depends on how big your muffin cups are. This made 12 regular sized muffins and 8 mini muffins.
- 7 Tbsp unsalted butter
- 3 Tbsp sunflower oil or vegetable oil (I used veggie oil) (Also, if you don't have oil, you can melt down shortening or butter, it's really yummy)
- 1 cup low-fat plain yogurt
- 2 tsp vanilla extract
- 3 large eggs (not cold, set them out for a bit before mixing)
- 3 1/4 cups all-purpose flour
- 1 Tbsp baking powder
- Just under 1 cup of superfine sugar (I used regular sugar)
- 1/4 tsp salt
- 6 oz. blueberries
- 4 oz. cream cheese
Line a muffin pan with wrappers; preheat oven to 400 degrees.
Melt butter in a medium nonstick pan over low heat. (I used a sauce pan, it's what I had handy)
Remove from heat; whisk in the oil, yogurt, vanilla, and eggs.
Sift flour and baking powder into a large bowl, stir in the sugar and salt, then make a well in the middle.
Pour the yogurt mixture into flour well.
Lightly fold wet using a rubber spatula until the mixture has just come together. (Overmixing makes tough muffins!)
Pour in the blueberries, working them into the batter with the bare minimum of stirring. The mixture will still look lumpy.
Spoon half the batter into the prepared cups.
Then dot about 1/2 tsp of the cream cheese on top of the batter in each half-filled muffin cup.
Add remaining batter, then another 1/2 tsp of cream cheese on each muffin.
Bake the muffins for 15-20 minutes, or until golden brown.
Let cool in the pan for 10 minutes, then transfer to a rack and let cool completely.
