Blueberry Lemon Cream Cheese Muffins

Yields 12 muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/2 cup sugar plus 1 tablespoon, divided
• Zest of 2 lemons, divided
• 1/4 cup canola oil
• 1 large egg
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1 cup blueberries, fresh or frozen
• 3 tablespoons cream cheese, softened

Directions:

1. Preheat the oven to 400 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a large bowl, combine the flour, salt, baking powder and cinnamon.
3. In a small bowl, rub 1/2 cup sugar and zest of 1 lemon together with your fingertips until the sugar is moist and the fragrance of lemon is strong.
4. Add to the flour mixture and whisk again.
5. In a medium bowl, whisk together the canola oil, egg, milk and vanilla.
6. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
7. Add the blueberries and gently toss to combine.
8. To make the cream cheese filling, combine the cream cheese, zest of 1 lemon, and remaining 1 tablespoon sugar. Whisk until smooth.
9. Scoop a spoonful of batter evenly into the muffin tray. Drop 1-2 teaspoons of cream cheese filling into the center of each cup.
10. Top them with remaining batter to completely cover the cream cheese filling.
11. Place into oven and bake for 17-20 minutes, or until tops are golden brown.
12. Remove from oven and cool on a wire rack.

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