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1
Bring all ingredients to room temperature.
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2
In a small pan heat the butter over a low heat until melted.
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3
Increase heat and swirl gently until butter takes on a slightly brown color.
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4
Add oil, stir and allow to cool slightly while the oven's preheating to 425u00b0F.
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5
Grease a standard 12 muffin tin, I prefer a medium coat of Crisco.
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6
Mix filling ingredients in a small bowl and beat at medium speed (a hand mixer is fine) until well combined and creamy, about 2 minutes.
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7
Mix dry ingredients in a large bowl and whisk to combine.
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8
Add butter milk to cooled butter, stir and add eggs and vanilla, stir to combine.
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9
Pour wet mixture into dry mixture, mix with a wooden spoon or rubber spatula until the dry ingredients are just moist.
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10
Don't over mix.
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11
Fold in blueberries and add spoon into tin, it will yield 12 muffins, so take your time and divide it evenly.
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12
With two teaspoons (like the ones that you use at the dinner table) create a well in the center of a muffin and place a heaping spoonful of cream cheese in that well.
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13
Do them one at a time and be sure not to go to the bottom of the muffin.
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14
Once again there is enough to do all 12 muffins, so take your time and divide it equally.
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15
Lightly sprinkle just a bit of brown sugar over each muffin.
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16
Bake for 18-22 minutes, tops will be light brown and a toothpick inserted in the cake part of the muffin will come out clean.
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17
Muffins should just be starting to pull away from the sides of the tin.
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18
Allow to cool in pan for 20 minutes on a rack.
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19
This seems like a long time, but the filling makes these delicate and the extra cooling time allows them to set.
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20
Once removed from the pans allow the muffins to cool to room temperature on a rack.
