Now to the point of this post. Tanya rescued me from myself by taking me out of study zone early yesterday morning to grab a coffee and some market fresh produce--I could justify the outing because it involved grocery shopping. We bought blueberries that looked delish and when I got home and popped a pile in my mouth I gagged. Mushy blueberries are not my thing; what a fricken disappointment. After much searching I found a recipe posted by mrs.robinson05 on the What's for Dinner board and decided to make blueberry muffins after my exam last night. Thank you mrs.robinson for my new breakfast recipe!
I set the smoke detector off because I didn't set the timer (duh) but thankfully it was the burning cooking spray in the empty muffin tins that set it off and not my beautiful muffins! OH MY GOD. They are delicious and relatively low-fat to top off an already good thing.
original recipe from Cooking Light
4 pts per serving for those who care
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 15 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.