Blueberry Muffins

Delicious adaptation of the traditional blueberry muffin recipe. Adapted from Cooking Light. They freeze well, too!

• Ready In: 35 mins
• Serves: 14
• Yields: 14 muffins

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.