Blueberry-Sour Cream Corn Muffins

• 1 c. all-purpose flour
• 3/4 c. corn meal
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 egg, beaten
• 1 c. sour cream
• 1/3 c. thawed frozen unsweetened apple juice concentrate
• 1 1/2 c. fresh or frozen (not thawed) blueberries
• 2/3 c. whipped cream cheese
• 2 Tbsp. no-sugar-added blueberry fruit spread

1. Preheat oven to 400u0b0.
2. Grease 12 medium-sized muffin cups or line with paper liners; set aside.
3. Combine dry ingredients in medium bowl.
4. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened.
5. Gently stir in blueberries.
6. Spoon batter into prepared cups, filling each cup 3/4 full.
7. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes.
8. Remove from pan; cool slightly.
9. Combine cream cheese and fruit spread; serve with warm muffins.
10. Makes 1 dozen.

flour, corn meal, baking powder, baking soda, salt, egg, sour cream, apple juice concentrate, blueberries, whipped cream cheese, nosugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=478405 (may not work)