Makes: 1 dozen
2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1 c. milk
1/4 c. butter, melted
1 c. fresh or frozen blueberries
1/2 pkg. (4 oz.) cream cheese, softened
1/2 egg *See tips
4 T. sugar
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 rounded tablespoonfuls into greased muffin cups. In a small mixing bowl, beat filling ingredients; place about 1 tablespoon in the center of each muffin cup. Top with remaining batter. Bake at 375 degree for 18-20 minutes or until toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks.
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Tips: These were great moist muffins and the blueberry/cream cheese combination tastes great. If you are using frozen blueberries, do not thaw them before adding them to the mix. For the filling, just do your best to make a whole egg into a half. The original recipes was double this but I think most families probably use 1 dozen muffins more often than 2 dozen. Also, my cream cheese filling was pretty runny but baked up just fine.
Recipe from Taste of Home's 2003 Quick Cooking Annual Recipes