Blueberry-Sour Cream Corn Muffins

From Sugar-Free Desserts

• Ready In: 28 mins
• Yields: 12 muffins

Ingredients

• 1  cup all-purpose flour
• 3⁄4 cup cornmeal
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  egg, beaten
• 1  cup sour cream
• 1⁄3 cup  thawed frozen  unsweetened apple juice concentrate
• 1 1⁄2 cups fresh blueberries (not thawed) or 1 1⁄2 cups frozen blueberries (not thawed)
• 2⁄3 cup  whipped cream cheese
• 2  tablespoons  no-sugar-added blueberry spread

Directions

1. Preheat oven to 400 degrees.
2. Grease 12 medium-sized muffin cups or line with paper liners; set aside.
3. Combine dry ingredients in medium bowl.
4. Add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
5. Gently stir in blueberries.
6. Spoon batter into prepared cups, filling each cup 3/4 full.
7. Bake 18 to 20 minutes or until golden brown.
8. Let stand in pan on wire rack 5 minutes.
9. Remove from pan and cool slightly.
10. Combine cream cheese, fruit spread and serve with warm muffins.