I love the combination of blueberries and cream cheese, like those decadent (and expensive) scones from Diamond Head Bakery I can’t seem to get enough of.

For a few weeks, I’ve had a package of frozen blueberries in my freezer, just for this purpose. But I never got around to baking anything with them.

Until I found an article I had clipped from a recent Glamour about a cookbook by food writer Jane Hornby. She had just published “Fresh & Easy: What to Cook & How to Cook It” (Phaidon Press, 2012) and the Glamour team was raving about it.

And in it — so kismet — was a recipe for what appeared to be fairly simple and straightforward blueberry and cream cheese muffins.

It was exactly what I needed — and I already had all of the ingredients in my kitchen. (Yes, I actually had unsalted butter!)

No step-by-step photo gallery this time. No need. The recipe is really pretty simple.

Enjoy!

Blueberry & Cream Cheese Muffins
Courtesy of Jane Hornby (“Fresh & Easy: What to Cook & How to Cook It”)

Ingredients:

7 T. unsalted butter
3 T. vegetable oil
1 c. low-fat plain yogurt
2 tsp. vanilla extract
3 large eggs
3 1/4 c. all-purpose flour
1 T. baking powder
Just under 1 c. of superfine sugar (I used regular sugar)
1/4 tsp. salt
6 oz. blueberries (I used frozen blueberries)
4 oz. cream cheese

Directions:

Preheat oven to 400 degrees. Line a muffin pan with cupcake wrappers.

Melt butter in a medium nonstick pan over low heat. Remove from heat and whisk in 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 very little stirring. The mixture will be lumpy.

Spoon half the batter into the baking cups. Then add about 1/2 tsp. of cream cheese on top of the batter, then add remaining batter. Add another 1/2 tsp. of cream cheese on the top of each muffin. Bake 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.

Makes 12 to 18 muffins