Cream Cheese Blueberry Muffins

These muffins are a great way to start out the day, or end it as a midnight snack.

Ingredients:

• 2 cups wild blueberries
• 1 1/2 cups self rising flour
• 3/4 cup sugar
• 2 eggs
• 1/2 cup vegetable oil
• 3 ounces cream cheese, softened
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 stick melted butter

Directions:

Place eggs, sugar, oil, and vanilla together in a mixing bowl and beat until creamy. Add cream cheese and continue to beat for about 3 minutes. Mix dry ingredients together and slowly pour into the mixing bowl while continuing to beat. When all has been added, fold blueberries in by hand. Pour into prepared muffin pans that have been sprayed with nonstick cooking spray. Fill each muffin pan half full and bake at 350 degrees for approximately 15 minutes or until center springs back and they are golden brown. Remove from oven and brush with melted butter.

Number of Servings: 12 to 16 muffins(according to muffin size

Notes from the Cook: If using canned blueberries, be sure to drain thoroughly. If using frozen blueberries, be sure to thaw and drain.