Blueberry-Cream Cheese Muffins

• 2 cups flour
• 3/4 cup plus 1 Tbsp. sugar, divided
• 1-1/2 tsp. CALUMET Baking Powder
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
• 1/4 cup butter, melted
• 1/2 cup milk
• 2 eggs
• 1-1/2 cups fresh or frozen blueberries
• 1-1/2 cups vanilla ice cream
• 1/4 cup blueberry syrup

1. Heat oven to 375 degrees F.
2. Combine flour, 3/4 cup sugar and baking powder in medium bowl; set aside.
3. Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.
4. or just until softened.
5. Whisk in butter, milk and eggs until blended.
6. Add dry ingredients; stir just until moistened.
7. (Batter will be lumpy.)
8. Stir in blueberries.
9. Spoon into 12 paper-lined muffin cups; sprinkle with remaining sugar.
10. Bake 20 to 25 min.
11. or until toothpick inserted in centers comes out clean.
12. Cool 5 min.
13. Remove from pan to wire racks; cool completely.
14. Cut out centers of cooled muffins just before serving; set cutouts aside.
15. Fill muffins with ice cream; drizzle with blueberry syrup.
16. Cover with muffin cutouts.

flour, sugar, baking powder, philadelphia cream cheese, butter, milk, eggs, blueberries, vanilla ice cream, blueberry syrup

Taken from www.kraftrecipes.com/recipes/blueberry-cream-cheese-muffins-185729.aspx (may not work)