Spiced Blueberry Muffins

2 cups whole wheat flour
3/4 cup brown 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 whole wheat flour
1/3 cup butter, softened
1 (8-ounce) cream cheese, softened
1/2 cup 2% reduced-fat milk
2 large eggs
1 teaspoon vanilla extract
Cooking spray
1 1/2 tablespoons sugar

Makes about 30 mini muffins

Preheat oven to 425°.
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.

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

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 12 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.


Number of Servings: 31

Recipe submitted by SparkPeople user 32.FLAVORS.