Blueberry Goodness

Blueberry & Cream Cheese Muffins from FRESH & EASY by Jane Hornby

This cook book is awesome. There are pictures for every recipe! These muffins are perfect for a Saturday morning breakfast.  I made half of them without the cream cheese because my husband prefers them without.

Makes about 12 muffins

• 7 tbsp unsalted butter
• 3 tbs sunflower or vegetable oil
• 1 cup low-fat plain yogurt (or buttermilk)
• 2 tsp vanilla extract
• 3 eggs
• 3 1/4 cups all-purpose flour
• 1 tbs baking powder
• 1/4 tsp fine salt
• 1 scant cup superfine sugar
• 6 oz blueberries
• 4 oz cream cheese

1. Melt the butter in a medium saucepan.  Line a muffin pan with muffin wrappers and preheat the oven to 400°F with the rack in the middle of the oven.
2. Whisk the oil, yogurt, vanilla and eggs into the butter.  In that order.
3. Sift the flour and baking powder into a large mixing bowl, stir in the salt and sugar, then make a well in the middle.
4. Pour the yogurt mixture into the mixing bowl.  Fold the dry ingredients into the wet using a rubber spatula.  When everything is mixed together add the blueberries.  Fold them into the batter, the mixture will still look lumpy and uneven.
5. Spoon half the batter into prepared pan.  Now dot 1/2 teaspoon of cream cheese on top of each half-filled muffin.  Tops the rest with batter, the wrappers will be full.  Add another 1/2 teaspoon of cream cheese on top.
6. Bake the muffins for 18-20 minutes, or until well risen and golden.  Let the pan cool then transfer the muffins to a cooling rack to cool completely.  These are most delicious when warm, but they can be stored in an airtight container overnight.

On the topic of blueberries AND cream cheese, I also made these delicious blueberry cupcakes with cream cheese frosting found on Pastry Affair  .  So good!

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