With summer in full bloom I found myself with an abundance of blueberries. While I love to eat them in my cereal, use them in smoothies, and eat them by themselves for an afternoon snack I especially love yummy blueberry muffins. This recipe is a light version of my favorite muffin. With only 192 calories they make the perfect breakfast or afternoon snack. I was skeptical of this recipe, but it really delivered. It may even replace my old standby :-). This recipe also serves as my submission to Tasty Tools for August utilizing the whisk. This event is hosted by the talented Joelen.
2 C. all-purpose flour
¾ C. sugar
1 Tbsp baking powder
½ tsp salt
½ tsp ground cinnamon (I doubled this)
1/8 tsp ground nutmeg (I omitted)
1/8 tsp ground cloves (I omitted)
1 ½ C. fresh blueberries
1 Tbsp all-purpose flour
1/3 C. Butter softened
1 (8-oz) block fat-free cream cheese (I used reduced fat)
½ C. milk (I used skim)
2 large eggs
1 tsp vanilla extract
1 ½ tsp turbinado sugar
Preheat oven to 425
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg (if using), and cloves (if using) into a large bowl, stiring with a whisk. Make a well in the center of the mixture.
Place blueberries in a small bowl. Sprinkle 1 Tbsp flour over blueberries and toss to coat.
Place butter and cream cheese in the bowl of your mixture attached with the whisk attachment. Beat at high speed for 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture and beat. Add butter mixture to the flour mixture and stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coasted with cooking spray. Sprinkle 1 ½ Tbsp turbinado sugar evenly over each muffin.
Bake at 425 for 15 minutes or until muffins spring back when touched lightly in the center. Cool in pans for 5 minutes before transferring to a wire rack.