Hi everyone. Sorry for the delay in posting the recipe. I shot this an hour before rollover. So was rushing to get it in. I promise to post the recipe tommorow. The muffin actually looks better than the one I used in the shot. We ate the others ;) The overexposed right side was a nitpick for me. And yes, I was looking for a short glass but the other alternative was one that was too wide. Thanks for leaving your comments :)
recipe:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
1 package of philadelphia cream cheese
1 cup of vanilla yogurt or flavor of your choice (not plain)
1/4 cup of milk
4 Large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1pint fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese and sugar until light and fluffy. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, milk and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, prebutter if it's a non stick pan as well. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester(toothpick or thin knife) comes out clean.
p.s Use of dried blueberries in the shot on account of the fridge going empty with those ;) even after I put those a side. And, yes I see the shot is missing cream cheese and yogurt.
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