Low-Fat Blueberry Cream Cheese Muffins
- 1 1/2 cups Gold Medal unbleached, all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup brown sugar
- 3/4 cup unsweetened applesauce
- 1 cup frozen blueberries
- 4 ounces Neufchatel cream cheese (low-fat)
- 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
Preheat oven to 350 degrees F.
2 In the bowl of a stand mixer, combine flour, baking soda, cinnamon, salt and sugar.
3 In a separate, medium bowl, whisk together egg, brown sugar, applesauce and blueberries.
4 Add wet ingredients in three batches to dry ingredients and mix until just combined.
5 In a separate bowl, whisk briskly cream cheese, vanilla extract and powdered sugar (use an electric hand mixer if you have one).
6 Fill a 12-cup muffin tin with baking cups. Fill each 1/3 of the way with the batter. Place a dollop of the cream cheese mixture in the center. Fill the cups with the rest of the batter.
7 Bake about 30 minutes, or until muffins are a light golden brown and a toothpick inserted in the center is free of batter (it may have blueberry or cream cheese residue on it -- that's OK). Allow muffins to cool about 15 minutes before serving.