Blueberry-Raspberry Muffins

• 1 cup each blueberries and raspberries
• 2 cups flour, divided
• 1-1/2 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
• 1/4 cup butter, melted
• 3/4 cup granulated sugar
• 1/2 cup milk
• 2 eggs
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 tsp. vanilla
• 1 Tbsp. coarse sugar

1. Heat oven to 375 degrees F.
2. Mix blueberries and raspberries.
3. Toss half of berry mixture with 2 Tbsp.
4. flour.
5. Mix remaining flour, baking powder, baking soda and salt.
6. Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended.
7. Add milk, eggs, lemon juice and vanilla; mix well.
8. Add flour mixture; stir just until moistened.
9. Gently stir in berry mixture.
10. Spoon into 12 muffin cups sprayed with cooking spray.
11. Top with remaining berries; sprinkle with coarse sugar.
12. Bake 20 to 22 min.
13. or until toothpick inserted in centers comes out clean.
14. Cool in pans 10 min.
15. Remove to wire racks; cool completely.

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

Taken from www.kraftrecipes.com/recipes/blueberry-raspberry-muffins-177750.aspx (may not work)