Blueberry Muffins

• 2 cups all-purpose flour
• 34 cup sugar
• 1 tablespoon baking powder
• 12 teaspoon salt
• 12 teaspoon ground cinnamon
• 18 teaspoon ground nutmeg
• 18 teaspoon ground cloves
• 1 12 cups frozen blueberries
• 1 tablespoon all-purpose flour
• 13 cup butter, softened
• 1 (8 ounce) package reduced-fat cream cheese, softened
• 12 cup 2% low-fat milk
• 2 large eggs
• 1 teaspoon vanilla extract
• cooking spray
• 1 12 tablespoons sugar

1. Preheat oven to 425.
2. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife.
3. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk.
4. Make a well in center of mixture.
5. Place blueberries in a small bowl.
6. Sprinkle 1 T. flour over blueberries; toss to coat.
7. Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until just blended.
8. Add milk, eggs and vanilla to butter mixture; beat to combine.
9. Add butter mixture to flour mixture; stir until just moist.
10. Gently fold in blueberry mixture.
11. Sppon batter into 14 muffins cups lined with cupcake liners.
12. Sprinkle 1-1/2 T. sugar evenly over batter.
13. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center.
14. Cool in pans 5 minutes on a wire rack.
15. Remove muffins from pans; place on wire rack.

flour, sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, frozen blueberries, flour, butter, cream cheese, milk, eggs, vanilla, cooking spray, sugar

Taken from www.food.com/recipe/blueberry-muffins-418798 (may not work)