Easy Lemon-Blueberry Muffins

• 1 cup blueberries Whole Foods 3 For $10.00 thru 02/09
• 2 cups flour, divided
• 3/4 cup plus 1 Tbsp. sugar, divided
• 1-1/2 tsp. CALUMET Baking Powder
• 1/4 tsp. salt
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup milk
• 1/4 cup butter, melted
• 2 eggs
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Heat oven to 375 degrees F.
2. Toss blueberries with 2 Tbsp.
3. flour; set aside.
4. Mix remaining flour, 3/4 cup sugar, baking powder and salt in large bowl.
5. Beat cream cheese, milk and butter until blended.
6. Add eggs and lemon juice; mix well.
7. Add to flour mixture; stir just until moistened.
8. (Batter will be lumpy.)
9. Stir in blueberries.
10. Spoon into 12 paper-lined muffin cups.
11. Sprinkle with remaining sugar.
12. Bake 20 to 22 min.
13. or until toothpick inserted in centers comes out clean.
14. Cool in pan 5 min.
15. Remove to wire rack; cool completely.

blueberries, flour, sugar, baking powder, salt, philadelphia cream cheese, milk, butter, eggs, lemon juice

Taken from www.kraftrecipes.com/recipes/easy-lemon-blueberry-muffins-186766.aspx (may not work)