2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg (used a bit more)
1/8 teaspoon ground cloves
1 1/2 cups fresh or frozen blueberries (I used fresh and used 2 cups which I recommend)
1 tablespoon all-purpose flour
1/3 cup butter, softened
1 (8-oz) block fat-free cream cheese, softened (I used 1/3 less fat)
1/2 cup 2% reduced-fat milk (I used 1%)
2 large eggs
1 teaspoon vanilla extract
1 1/2 tablespoons sugar
Preheat over to 425 degrees.
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 until just moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups (I only did 12... 14 is silly) coated with cooking spray. Sprinkle 1 1/2 tables spoons sugar evenly over batter. Bake at 425 degrees or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on wire rack. Remover muffin from pans, place on wire rack.
Yields: 12 muffins
WW Points: 5