Blueberry Muffins with Ice Cream

• 2 cups flour
• 3/4 cup plus 1 Tbsp. sugar, divided
• 1-1/2 tsp. Magic Baking Powder
• 1/4 tsp. salt
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 eggs
• 1/2 cup milk
• 1/4 cup butter, melted
• 1-1/2 cups fresh or frozen blueberries
• 1-1/2 cups vanilla ice cream, divided
• 1/4 cup blueberry syrup, divided

1. Heat oven to 375 degrees F.
2. Combine flour, 3/4 cup sugar, baking powder and salt in large bowl.
3. Beat cream cheese with mixer in separate bowl until blended.
4. Add eggs, milk and butter; stir until combined.
5. Add dry ingredients; stir just until moistened.
6. Fold in blueberries (batter will be lumpy).
7. Spoon into 12 paper-lined muffin cups.
8. Sprinkle with remaining sugar; bake 20 to 25 min.
9. or until toothpick inserted in centres comes out clean.
10. Cool in pan 5 min.
11. before removing from pan.
12. Cut out centres of cooled cupcakes.
13. Fill with ice cream and drizzle with blueberry syrup just before serving.
14. Arrange cut out centre on top.

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

Taken from www.kraftrecipes.com/recipes/blueberry-muffins-ice-cream-173725.aspx (may not work)