Blueberry Cream Cheese Muffins

A muffin with a treat layer? I couldn’t keep Walker out of them! They taste like a sinful treat…which they are for us now. I didn’t want to scare my brother too badly with our clean unprocessed baking and since he is visiting I pulled out the (gasp) white sugar 😉

Blueberry Cream Cheese Muffins

Ingredients:

• 1½ cups white whole wheat flour
• ½ cup granulated sugar
• ½ tsp baking soda
• ½ tsp fine sea salt
• ½ tsp ground cinnamon
• 1 large egg
• ¼ cup dark brown sugar
• ¾ cup unsweetened applesauce
• 1 cup frozen blueberries
• 4 ounces lower fat cream cheese
• ½ cup powdered sugar
• ½ tsp pure vanilla extract

Directions:

Preheat the oven to 350°, line a 12 count muffin tin with papers.

In a large bowl whisk the flour, sugar, baking soda, salt and cinnamon together.

In a small bowl whisk the egg, brown sugar and applesauce till smooth. Add to the dry ingredients, stir until smooth. Fold in the blueberries.

Fill the muffin cups with a layer of batter (using half the batter). Using 2 spoons to do this works well, the batter will be thick.

Add the cream cheese, powdered sugar and vanilla to a medium mixing bowl, beat with a hand mixer until smooth. Drop a bit of the cream cheese on top of each muffin, dividing it equally.

Drop the remaining batter on top of cream cheese, spreading with fingers to seal it in.

Bake for 30 minutes. Let rest for 5 minutes, transfer to a cooling rack.

Makes 12 muffins.

~Sarah