Blueberry-Cream Cheese Muffins

By newbaucher

Bake and freeze these muffins for an anytime treat. Place cooled muffins in a resealable plastic freezer and freeze up to 3 months. Thaw overnight at room temperature, or reheat in the microwave on high about 30 seconds.

Ingredients

• 1 package Betty Crocker SuperMoist white cake mix
• 1 cup milk
• 1/3 cup vegetable oil
• 1 package (3 oz) cream cheese, softened
• 3 egg whites
• 1 ½ cups fresh blueberries
• 2 Tbls. whit coarse sugar crystals (decorating sugar) or granulated sugar

Preparation

Step 1

Heat oven to 375°. Grease bottoms only of 24 medium muffin cups with shortening or line with paper baking cups. Beat cake mix, milk, oil, cream cheese and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with sugar crystals. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store tightly covered at room temperature.

Yield: 24 muffins