Blueberry-sour Cream Corn Muffins

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup sour cream
• 1/3 cup thawed frozen unsweetened apple juice concentrate
• 1 1/2 cups fresh blueberries (not thawed) or 1 1/2 cups frozen blueberries (not thawed)
• 2/3 cup whipped cream cheese
• 2 tablespoons no-sugar-added blueberry spread

Recipe

• 1 preheat oven to 400 degrees.
• 2 grease 12 medium-sized muffin cups or line with paper liners; set aside.
• 3 combine dry ingredients in medium bowl.
• 4 add combined egg, sour cream and apple juice concentrate, mix just until dry ingredients are moistened.
• 5 gently stir in blueberries.
• 6 spoon batter into prepared cups, filling each cup 3/4 full.
• 7 bake 18 to 20 minutes or until golden brown.
• 8 let stand in pan on wire rack 5 minutes.
• 9 remove from pan and cool slightly.
• 10 combine cream cheese, fruit spread and serve with warm muffins.