Blueberry Cream Cheese Muffins

I've picked about 7 pounds of blueberries in two days. The last batch had some tart ones in it so I decided to use them for muffins.

• 2 c minus 4 T all purpose flour (or 2 c cake flour)
• 3/4 c sugar
• 1.5 t powder
• 1/2 t soda
• 1 pinch salt
• cinnamon
  
• 3 oz cream cheese, cubed
• 2 t vanilla
• 2 eggs
• 1/4 c melted butter
• 1/2 c milk
• 1 3/4 c blueberries, fresh
  

1. Grease or line 12 muffin cups.
2. In a medium bowl, combine dry ingredients (first 6), using cinnamon to taste.
3. In a large bowl, combine cream cheese and vanilla. Mix until smooth.
4. Add eggs. Blend in.
5. Stir in melted butter.
6. Add milk.
7. Just barely combine the flour mixture into the wet ingredients.
8. Gently fold in blueberries.
9. Spread evenly in muffin cups. Bake at 350 for 25 min. Cool for 15 min.

Variations

• Add 2 t lemon juice with the cream cheese and vanilla.
• Use frozen blueberries - be sure they are patted dry.
• Top muffins with a cube of cream cheese before baking.
• Add nutmeg with cinnamon.