Blueberry Cream Cheese Muffins

Directions

1. Preheat the oven to 350 degrees F. Prepare two 12-cup muffin tins with paper/parchment liners or spray with cooking spray.
2. Mix cream cheese, butter and sugar together until light and fluffy
3. Add the eggs, vanilla, lemon, and buttermilk, and mix again until well-combined
4. In a separate bowl, whisk together the flour, baking powder, baking
   soda, and salt
5. Add the dry ingredients to the muffin batter and mix with a wooden
   spoon or spatula once or twice. Add the blueberries. Mix until JUST
   combined. Don’t overmix
6. Divide the batter evenly among the muffin cups. Sprinkle sanding sugar over muffins. Bake for 14-17 minutes until the tops spring back lightly to
   the touch

Freeze dried blueberries will retain nutrients and have a vibrant color, even after baking. Quick and easy- no need to reconstitute berries and they are long lasting
when stored correctly. Just get them from your pantry when you are ready to bake. No more mushy muffins around the berries.