Fresh and Spicy Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 3/4 cups 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 wild blueberries, fresh or frozen
• 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 teaspoon sugar

Directions
Preheat oven to 425°. Scoop 2 cups of flour into measuring cups and level with a knife. In a large bowl, put together 2 cups of flour and the next 6 ingredients and stir. Place blueberries in a small bowl then sprinkle with 1 tablespoon flour; toss to coat. Put together butter and cream cheese in a medium bowl then beat with an electric mixer at high speed until blended well. Add the milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture into flour mixture, thoroughly stirring until moist. Fold in blueberry mixture then pour into individual muffin cups coated with cooking spray. Evenly sprinkle 1 teaspoon of sugar on top and bake at 425° for 15 minutes. Cool for at least 5 minutes before removing from pans.
This blueberry muffin recipe can be made days in advance. Simply put them in the freezer and reheat. Take note that if you plan ahead, there will be no last minute panic. So on Easter Sunday, spice up spring in the air and refresh the whole family with the freshest hand-picked fruits that are easy to come by and your family's favorite. Add a new homemade dressing and enjoy your Easter Brunch with the whole family.