Blueberry Cream Cheese Muffins and Bread

Three cheers for the red, white and blueberry!  I love blueberry recipes, and for the 4th of July -- Perfect timing!

Inspired by Jane Hornby and her Fresh and Easy:  What to Cook & How to Cook It  in the  June 2010 issue of Glamour magazine, on page 210.  I already had and love a tried and true blueberry muffin recipe. (She also suggested substituting peaches or plums for the blueberries.  I think even raspberries would be yummy, too.).  I used Neufchatel 1/3 less fat cream cheese for more calories and fat savings.

My Blueberry Muffin Recipe!

2 cups flour
1/2 cup sugar (just a bit less)
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
3 tablespoons oil
1 egg, beaten

1 cup of blueberries

Cream cheese

1/4 teaspoon Penzey's Cake Spice, optional

A splash of vanilla or almond extract

Heat oven to 375. 

 Line 12 muffin cups with paper baking cups. (There usually will be extra to fill a small loaf pan or additional muffin cups or ramkins.)  In medium bowl, combine flour, sugar, baking powder, salt and cake spice - mix well. In small bowl, combine milk, oil and egg (I also add a splash of vanilla extract), blend well. Add to dry ingredients, stir just until moistened. Add blueberries.  Spoon batter in cups, pans, ramkins halfway, add 1/2 teaspoon of cream cheese.  Top with more batter and add another dot/s of cream cheese on top.

Bake for 18-23 minutes or until light golden brown. (start checking around 16 minutes). Cool for one minute, remove from pan and serve warm. If there are any left over, these also freeze well.