Blueberry & Cream Cheese Muffins

One of my favorite things to do on Sunday afternoon/evening is bake.  I love baking up a batch of muffins or a new bread to have on hand for breakfasts during the week.  As you're well aware, Caleb is a huge fan of baked goods for breakfast, afternoon snacks, and midnight snacks, so I love knowing that he's well-stocked!  These were delicious blueberry muffins, but what I liked best about this recipe was that these muffins have stayed incredibly moist all week! Happy Friday!  

Blueberry & Cream Cheese Muffins

7 Tbsp unsalted butter, melted

3 Tbsp sunflower or vegetable oil

1 cup low-fat vanilla yogurt

2 tsp vanilla extract

3 eggs

3 1/4 cups flour

1 Tbsp baking powder

just under 1 cup sugar

1/4 tsp salt

1 pint blueberries

4 oz. cream cheese

Spray a muffin pan with non-stick cooking spray.  Heat oven to 400 degrees.

In medium bowl, whisk together melted butter, 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 the flour well.  Lightly fold the dry ingredients into the wet ingredients using a rubber spatula until the mixture has just come together.  Pour in the blueberries, working them into the batter with the bare minimum of stirring (the mixture will look a little lumpy).

Spoon half the batter into prepared muffin pans.  Then dot about 1/2 tsp of the cream cheese on top of the batter in each half-filled muffin cup.  Add remaining batter to muffin pans, then add another 1/2 tsp of cream cheese on each muffin.  Bake the muffins for 18-20 minutes, or until golden.  Let cool in the pan for 10 minutes, then transfer to a rack to let cool completely.

source: recipe adapted from Glamour magazine