Easy Lemon Blueberry Muffins

• 1 cup blueberries
• 2 cups flour, divided
• 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
• 1/2 cup milk
• 1/4 cup butter, melted
• 2 eggs
• 1 Tbsp. fresh lemon juice

1. Heat oven to 375 degrees F.
2. Toss blueberries with 2 Tbsp.
3. flour.
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 dry ingredients; stir just until blended.
8. Gently stir in blueberries.
9. Spoon batter evenly into 12 muffin cups that have been sprayed with cooking spray.
10. Sprinkle with remaining sugar.
11. Bake 20 to 22 min.
12. or until toothpick inserted in centre comes out clean.
13. Cool in pan 5 min., remove muffins to wire rack; cool completely.
14. Store in airtight container up to 2 days.

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

Taken from www.kraftrecipes.com/recipes/easy-lemon-blueberry-muffins-172297.aspx (may not work)