Blueberry Cream Muffins

Blueberry Cream Muffins 4 cups all-purpose flour 1 cup sugar 6 tsp baking powder 1 tsp salt 2 eggs 2 cups milk (I use 2%) 1/2 cup butter, melted 2 cups fresh blueberries, rinsed Filling 8 ounces cream cheese, softened 1 egg 1/3 cup sugar 1/8 tsp salt Preheat oven to 375 degrees. Grease muffin tins, and set aside. In large bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat eggs. To eggs, add milk and butter. Stir until combined. Add egg mixture to dry ingredients. Stir only until moistened, do not overmix. Fold in blueberries. Drop 2 rounded tablespoons into prepared muffin tins. In small bowl, beat cream cheese, egg, sugar, and salt until combined and creamy. Spoon a tablespoon onto top of muffin batter in the muffin tins. Top each muffin with remaining muffin batter. Bake for 18-20 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool for 10 minutes in pan. Makes 24 muffins.