Blueberry-Cream Cheese Muffins: The Best Blueberry-Cream Cheese Muffins Recipe from Cook'n

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	Blueberry-Cream Cheese Muffins

Serves: 24

Prep: 10 min Bake: 20 min per pan
24 MUFFINS

Print this Recipe

   1 package Betty Crocker SuperMoist white (vanilla) cake mix
   1 cup milk
   1/3 cup vegetable oil
   1 (3-ounce) package cream cheese, softened
   3 egg whites
   1 1/2 cups fresh blueberries
   2 tablespoons coarse sugar crystals, (decorating sugar) or granulated sugar

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1 Heat oven to 375°. Grease bottoms only of 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with shortening, or line with paper baking cups.
2 Beat cake mix, milk, oil, cream cheese and egg whites in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Gently stir in blueberries. Divide batter
evenly among muffin cups. Sprinkle with sugar crystals.
3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cool. Store tightly covered at room temperature.

High Altitude (3500 to 6500 feet): Use paper baking cups. Bake 17 to 20 minutes. Makes 30 muffins.

1 Muffin: Calories 140 (Calories from Fat 55); Fat 6g (Saturated 2g); Cholesterol 5mg; Sodium 170mg; Carbohydrate 20g (Dietary Fiber 0g); Protein 2g. % Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 2%.

Betty's Tip Bake and freeze these muffins for an anytime treat. Place cooled muffins in a resealable plastic freezer bag and freeze up to 3 months. Thaw overnight at room temperature, or reheat in the microwave on high about 30 seconds.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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