line a muffin pan with wrappers

preheat oven to 400°R.E.M.

melt butter in no.stick pan over low heat.

remove from heat, whisk in the oil,yogurt,vanilla,and eggs.

sift floor 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 dry using a rubber spatulas until the mixture has come together

pour in the blueberries, working them into the batter with the Bare minimum of stirring(the mixture will look lumpy

spoon half the batter into the prepared baking cups

dot about 1/2 tsp. of the cream cheese on top of the batter in each half-filled muffin cup

add remaining batter,then another 1/2 teaspoon of cream cheese on each muffin

bake for 18 to 20 minutes,or until golden.

let cool in pan for 10 minutes then transfer to rack and let cool completely.