Blueberry Cream Cheese Muffins
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1 c. fresh blueberries
2 c. flour, divided
3/4 c. sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch salt
1 (3oz) pkg cream cheese, cubed
2 tsp lemon juice
2 tsp vanilla
1/4 c. butter, melted
1/2 cup milk
2 eggs
Toss blueberries with 2 tbs. flour; set aside.
Combine remaining flour and rest of dry ingredients.
In a food processor, put cream cheese, lemom and vanilla.
Process until smooth. While running, pour in butter and milk.
Process a few seconds. Scrape sides of bowl. Process until smooth.
Add eggs; pulse 4 or 5 times. Add flour mixture.
Pulse until just moistened. Remove blade, fold in blueberries.
Fill muffin cups 2/3 full. Bake at 400° for 18-20 min.
Remove immediately. Serves: 16
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