Blueberry Cream-Filled Muffins

• 4 cups all-purpose flour
• 1 cup sugar
• 6 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 2 cups milk
• 1/2 cup butter, melted
• 2 cups fresh or frozen blueberries
• 1 package (8 ounces) cream cheese, softened
• 1 egg
• 1/3 cup sugar
• Dash salt

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups.
2. In a small bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter.
3. Bake at 375u0b0 for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

allpurpose, sugar, baking powder, salt, eggs, milk, butter, blueberries, cream cheese, egg, sugar, salt

Taken from www.tasteofhome.com/recipes/blueberry-cream-filled-muffins/ (may not work)