I have been off work all week, somewhat of a staycation…relaxing at home, running those errands there is never time for on the weekends, catching up on reading and of course, doing a lot of cooking and baking.
I had a pint of beautiful blueberries in the fridge and what better way to use them then with a yummy muffin recipe. I came across this recipe on cookinglight.com (Cooking Light is one of my favorite cooking magazines) and gave it a try. Despite being on vacation, I still woke up at 6:30 am yesterday to make these for my hubby and me. Trust me when I say these muffins are the best, they are even somewhat light (about 197 calories per muffin, click here for the nutritional information
Spiced Blueberry Muffins
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups fresh or frozen wild blueberries
1 tablespoon all-purpose flour
1/3 cup butter, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup 2% reduced-fat milk
2 large eggs
1 teaspoon vanilla extract
1 1/2 tablespoons sugar
Preheat oven to 425°. Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.
Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.
Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter.
Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.