Blueberry-Sour Cream Corn Muffins - cooking recipe

Ingredients

1 c. all-purpose flour
3/4 c. corn meal
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
1 c. sour cream
1/3 c. thawed frozen unsweetened apple juice concentrate
1 1/2 c. fresh or frozen (not thawed) blueberries
2/3 c. whipped cream cheese
2 Tbsp. no-sugar-added blueberry fruit spread

Preparation

Preheat oven to 400\u00b0.
Grease 12 medium-sized muffin cups or line with paper liners; set aside.
Combine dry ingredients in medium bowl.
Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened.
Gently stir in blueberries.
Spoon batter into prepared cups, filling each cup 3/4 full.
Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack 5 minutes.
Remove from pan; cool slightly.
Combine cream cheese and fruit spread; serve with warm muffins.
Makes 1 dozen.