ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spiced Blueberry Muffins

Karry Hosford
Yield 14 servings (serving size: 1 muffin)
These muffins are beautiful; eat them while they're warm, and they'll melt in your mouth. This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen.

Ingredients

  • 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
  • Cooking spray
  • 1 1/2 tablespoons sugar

Nutrition Information

  • calories 192
  • caloriesfromfat 26 %
  • fat 5.5 g
  • satfat 3.1 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 5.5 g
  • carbohydrate 29.9 g
  • fiber 1 g
  • cholesterol 46 mg
  • iron 1.1 mg
  • sodium 327 mg
  • calcium 124 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.

  4. 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.