Blueberry Cream Cheese Muffins

Muffins

1. Preheat oven to 350F.
2. Line 9 cavities of a standard muffin pan with paper liners or spray very well with nonstick spray; set aside.
3. Divide the blueberries in half.
4. Toss one half of the blueberries with 1 tablespoon of flour; set aside. Tip - This helps to prevent the berries from sinking to the bottom of the muffins while baking.
5. To a medium bowl, add the egg, brown sugar, oil, Greek yogurt or sour cream, vanilla, and whisk to combine.
6. Add 1 cup flour, baking powder, salt, and stir gently to incorporate; don't overmix.
7. Add the blueberries that were tossed in flour to the batter (and any residual flour that was in the bottom of your mixing bowl), and fold gently to just incorporate; set aside.

Cream Cheese Mixture

1. To a medium bowl, add the cream cheese, sugar, cornstarch (Tip - Do not skip the cornstarch because it helps the cream cheese mixture bind), vanilla, and beat with a whisk or spoon until smooth.
2. Add about 1 ½ tablespoons of muffin batter to each of the 9 muffin pan cavities. Make a small dent with a spoon in the center of each one.
3. Carefully add about ½ tablespoon of the cream cheese mixture to each one.
4. Top each with about 1 tablespoon of batter.
5. Using the remaining reserved blueberries, top each muffin with a few blueberries evenly spaced around the top surface.
6. Bake for about 20 to 22 minutes on the center oven rack, rotating the pan once midway through baking to ensure even cooking. Muffins are done with the tops are set, lightly golden browned, and a toothpick inserted in the center comes out clean. Tips - Make sure to note the difference between cream cheese versus actual wet batter if you're doing a toothpick test. These muffins are a bit more golden than some because of the brown sugar in the batter. Since all ovens, muffin pans, and exact size of muffins vary, so will baking time. Bake as necessary until your muffins are done; watch your muffins and not the clock.
7. Allow the muffins to cool in the muffin pan for about 10 to 15 minutes, or until they're cool enough to handle before serving. Allow them to cool completely on a wire rack before storing the extras in an airtight container.