Spiced Blueberry Muffins

By contessawannabe

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 1/2 cups fresh or frozen wild blueberries
• 1 tablespoon all-purpose flour
• 1/3 cup butter, softened
• 1 (8-ounce) block fat-free cream cheese, softened
• 1/2 cup 2% reduced-fat milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Cooking spray
• 1 1/2 tablespoons sugar

Details

Servings 18

Preparation

Step 1

Preheat oven to 425°.

Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.

Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.

Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.