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Low Fat Blueberry Cream Cheese Muffins Recipe

   
 

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     Low Fat Blueberry Cream Cheese Muffins

Category   Breakfast - Brunch
Sub Category   Low-fat
Servings   12
Preptime   60 min

Ingredients
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup sugar
1 egg
1/4 cup brown sugar
3/4 cup unsweetened applesauce
1 cup frozen blueberries
 
4 oz low fat cream cheese
1/2 teaspoon vanilla
1/2 cup powdered sugar

Instructions
Preheat oven to 350°F. In the bowl of a stand mixer, combine flour, baking soda, cinnamon, salt and sugar. In a separate, medium bowl, whisk together egg, brown sugar, applesauce and blueberries. Add wet ingredients in three batches to dry ingredients and mix until just combined. In a separate bowl, whisk briskly cream cheese, vanilla extract and powdered sugar (use an electric hand mixer if you have one). Fill a 12-cup muffin tin with baking cups. Fill each 1/3 of the way with the batter. Place a dollop of the cream cheese mixture in the center. Fill the cups with the rest of the batter. Bake about 30 minutes, or until muffins are a light golden brown and a toothpick inserted in the center is free of batter (it may have blueberry or cream cheese residue on it -- that's OK). Allow muffins to cool about 15 minutes before serving.


Originally Submitted
7/17/2015





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