Raspberry Blueberry Muffins

• 1 cup each blueberries and raspberries
• 2 cups flour, divided
• 3/4 cup sugar
• 1-1/2 tsp. Magic Baking Powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1/4 cup butter, melted
• 1/2 cup milk
• 2 eggs
• 3 tsp. fresh lemon juice
• 1 tsp. vanilla
• 1 Tbsp. coarse sugar

1. Heat oven to 375 degrees F.
2. Mix together blueberries and raspberries.
3. Toss half of berry mixture with 2 Tbsp.
4. flour.
5. Mix remaining flour, sugar, baking powder, baking soda and salt in large bowl.
6. Beat cream cheese and butter with mixer in medium bowl until creamy.
7. Add milk, eggs, lemon juice and vanilla; stir until blended.
8. Add to dry ingredients, stir just until blended.
9. Gently fold in flour berry mixture.
10. Spoon batter evenly into 12 muffin cups that have been sprayed with cooking spray.
11. Top muffins with remaining berries.
12. Sprinkle with coarse sugar.
13. Bake 20 to 22 min.
14. or until toothpick inserted in centres comes out clean.
15. Cool muffins in pan 5 min., remove to wire rack; cool.
16. Store in an airtight container.

blueberries, flour, sugar, baking powder, baking soda, salt, cream cheese, butter, milk, eggs, lemon juice, vanilla, coarse sugar

Taken from www.kraftrecipes.com/recipes/raspberry-blueberry-muffins-172158.aspx (may not work)