Blueberry Cream Muffins

I'm always looking for a new way to use blueberries and I ran across this recipe and decided to give it a try.  I mean after all, it has cream cheese in it - how could it not be good?!?!

 

BLUEBERRY CREAM MUFFINS

• 4 cups all-purpose flour
• 1 cup sugar
• 6 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 2 cups milk
• 1/2 cup butter or margarine, melted
• 2 cups fresh blueberries or frozen blueberries*
• FILLING:
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/3 cup sugar
• Dash salt

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon about 2 round tablespoonfuls into greased muffin cups.
2. In a small mixing bowl, beat cream cheese, egg, sugar and salt; place about 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375 degrees F for 18-20 minutes or until a toothpick inserted in muffin comes out clean. cool for 10 minutes before removing from pans to wire racks. 
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5. I can't get rid of these number bullets now, so bear with me!
7. They were wonderful!  I loved them heated up the next day.  They were great to share with friends and I've made them twice now!  Definitely a keeper!