Blueberry Cream Cheese Muffins

July 01, 2020

Blueberry Cream Cheese Muffins

Recipe by Jane Hornby from her book- Fresh Easy: What To Cook How Cook It. 

Makes 12

- 7 TBS unsalted butter

-3 TBS sunflower or vegetable oil

-1 cup low fat plain yogurt

-2 tsp vanilla extract

-3 large eggs

-3 1/4 cups all purpose flour

-1 tsp baking powder

- 1 cup sugar

- 1/4 tsp salt

- 6 oz blueberries

-4 oz cream cheese

Line muffin pan with wrappers, preheat oven to 400F. Melt butter in medium nonstick pan over low heat. remove from heat; whisk in oil, yogurt, vanilla and eggs.

Sift flour and baking powder into a large bowl, stir in sugar and salt, them make a well in the middle. Pour yogurt mixture into the flour well.  Lightly fold the dry ingredients into the wet using a rubber spatula until the mixture has come together. Pour in the blueberries, working them into the batter with minimum stirring.( Mixture will still look lumpy)

Spoon half the batter into the prepared baking 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 muffins for 18 to 20 minutes, or until golden. Let cool in the pan for 10 minutes, then transfer to a rack and let cool completely.

Shared by Erica






Leave a comment

Comments will be approved before showing up.