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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious adaptation of the traditional blueberry muffin recipe. Adapted from Cooking Light. They freeze well, too! Ingredients:
2 cups all-purpose flour |
3/4 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
1 1/2 cups frozen blueberries |
1 tablespoon all-purpose flour |
1/3 cup butter, softened |
1 (8 ounce) package reduced-fat cream cheese, softened |
1/2 cup 2% low-fat milk |
2 large eggs |
1 teaspoon vanilla extract |
cooking spray |
1 1/2 tablespoons sugar |
Directions:
1. Preheat oven to 425.
2. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.
3. Place blueberries in a small bowl. Sprinkle 1 T. flour over blueberries; toss to coat.
4. Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until just blended.
5. Add milk, eggs and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir until just moist. Gently fold in blueberry mixture.
6. Sppon batter into 14 muffins cups lined with cupcake liners. Sprinkle 1-1/2 T. sugar evenly over batter.
7. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on wire rack.
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