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.
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