Blueberry Cream Cheese Muffins

Today was the last day of the school year for my hubby Jeremy - he's going to school to be a Land Surveyor and I wanted to make him a little breakfast treat to say congrats. He absolutely loves blueberries so I decided to whip up some blueberry muffins and "Debbie-fy" them by topping the muffins with a sweetened cream cheese filling. This makes a pretty rich, moist muffin - feel free to use fresh or frozen blueberries if you like.

BLUEBERRY CREAM CHEESE MUFFINS

INGREDIENTS:

For filling:

1 (8oz) block cream cheese, softened
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
2/3 cup powdered sugar

For muffins:
4 eggs
2 1/4 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups sour cream
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups blueberries

DIRECTIONS:

1. Preheat oven to 400 degrees. Line two 12 muffin cup baking pan with paper liners, or grease with nonstick cooking spray.

2. In a small bowl combine cream cheese, vanilla, lemon juice and egg. Mix thoroughly with a handheld mixer. Gradually add powdered sugar, beating until well combined. Set aside in fridge to chill.

3. In a large bowl beat eggs, gradually adding sugar while beating. Continue beating while slowly pouring in vegetable oil and vanilla. Add sour cream and mix until thoroughly combined and smooth.

4. In a medium bowl combine flour, salt and baking soda. Add dry ingredients to egg mixture and stir until dry ingredients are ust combined - do not overmix, batter will be slightly lumpy. Gently fold in blueberries.

5. Place two heaping tablespoons of muffin batter into prepared muffin cups - cups should be approximately 3/4 of the way full. Add one heaping teaspoon of cream cheese filling onto the center of each muffin cup. Bake 20-25 minutes until golden brown.