Low-Fat Blueberry Cream Cheese Muffins

Low-Fat Blueberry Cream Cheese Muffins
Low-Fat Blueberry Cream Cheese Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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