Blueberry Cream Cheese Muffins

Blueberries were on sale at my grocery store this week so I made these little pieces of heaven this morning. The recipe actually makes a little more then 12 muffins, so I typically make minis with the remaining batter. When making minis, bake 12-15 minutes.

Ingredients

• 1 cup fresh blueberries
• 2 cups all-purpose flour, divided
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt
  
• 1 (3 ounce) package cream cheese, cut into cubes
• 3 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 1/4 cup butter or margarine (melted)
• 1/2 cup milk
• 2 eggs
  

Directions

1. 
   

   1

   Preheat oven to 400 degrees.
2. 
   

   2

   Toss blueberries with about 2 tablespoons flour and set aside.
3. 
   

   3

   Combine remaining flour with the other dry ingredients and set aside.
4. 
   

   4

   In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
5. 
   

   5

   Add eggs, then flour mixture, butter and milk and mix until just moistened.
6. 
   

   6

   Fold in the blueberries.
7. 
   

   7

   Fill paper-lined muffin pans 2/3 full.
8. 
   

   8

   Bake for 18-20 minutes or until lightly browned.
9. 
   

   9

   Remove from pan immediately.