Easy Lemon-Blueberry Muffins

By margiekyle

Ingredients

• 1 cup blueberries
• 2 cups flour, divided
• 3/4 cup plus 1 Tbsp. sugar, divided
• 1-1/2 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup milk
• 1/4 cup butter, melted
• 2 eggs
• 1 Tbsp. lemon juice

Details

Servings 12
Preparation time 15mins
Cooking time 52mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 375ºF.

Toss blueberries with 2 Tbsp. flour; set aside. Mix remaining flour, 3/4 cup sugar, baking powder and salt in large bowl.

Beat cream cheese, milk and butter until blended. Add eggs and lemon juice; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.

Spoon into 12 paper-lined muffin cups. Sprinkle with remaining sugar.

Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.