Blueberry Muffins

These are so good. They almost taste like a doughnut to me lol. But healthier. Originally from my friend Kathy but tweaked a bit by me for my taste.

2 cups flour (I use white wheat)

1/2 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1/8 tsp cinnamon1/8 tsp nutmeg

1/8 tsp cloves

1 1/2 cup fresh or frozen wild blueberries

1 Tbsp flour

1/3 cup butter, softened

8 oz light cream cheese, softened

1/2 cup 2% milk

2 large eggs

1 tsp vanilla

1 1/2 Tbsp sugar

2 tsp cinnamon



Preheat oven to 425.

Lightly spoon flour into measuring cups. Combine flour and next 6 ingredients in a large bowl, stirring with a whisk. Make a well in center.

Place blueberries in a small bowl. Sprinkle 1 Tbsp flour over them; toss to coat.

Place butter and cream cheese in a medium bowl, beat with a mixer at high speed 1 minute or until bleneded. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon bater into 14 muffin cups coated with cooking spray. In a small bowl, mix 1 1/2 Tbsp sugar with 2 tsp cinnamon, sprinkle evenly over batter. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 15 minutes on a wire rack. Remove from pans, place on wire rack.

ENJOY!