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 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