Spiced Blueberry Muffins

Ingredients:

1 tablespoon all-purpose flour;

1 1/2 cups fresh or frozen wild blueberries;

2 cups all-purpose flour;

3/4 cup sugar;

1 tablespoon baking powder;

1/2 teaspoon salt;

1/2 teaspoon ground cinnamon;

1/8 teaspoon ground nutmeg;

1/8 teaspoon ground cloves;

1/3 cup butter, softened;

1 (8-ounce) block fat-free cream cheese, softened;

1/2 cup 2% reduced-fat milk;

2 large eggs;

1 teaspoon vanilla extract;

cooking spray;

1 1/2 tablespoons sugar.

Preparation:

Preheat oven to 425°F. Coat a muffin pan with cooking spray. In a small bowl, combine blueberries and 1 tablespoon flour, tossing gently.

In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves. In the middle of the mixture, make a deep indentation/well. 

In a medium bowl, blend butter and cream cheese with a mixer on high speed. This should take about 1 minute. Pour in milk, eggs, and vanilla. "Beat to combine." Pour mixture into the flour bowl indentation. Stir together until dry ingredients are barely moistened. Add blueberries. Stir them in gently.

Divide batter amongst 14 muffin cups. "Sprinkle 1 1/2 tablespoons sugar evenly over batter." Bake 15 minutes. Muffins should "spring back when touched lightly in center. " Remove from oven. After 5 minutes, scoop muffins out of pans and let them cool on a wire rack.