Blueberry-Sour Cream Corn Muffins - cooking recipe

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

Preparation

Preheat oven to 400 degrees.
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 and cool slightly.
Combine cream cheese, fruit spread and serve with warm muffins.