Blueberry & Cream Cheese Muffin Tops

Blueberry & Cream Cheese Muffin Tops

*****

These are SOO yummy! My muffin top pan is pretty big, I'd watch the time if yours is smaller. I omitted the lemon rind in the muffin and topping for two reasons; I didn't have any on hand, and I don't like lemons ;)

INGREDIENTS:

1 1/4 c. sugar

1/2 c. butter (soft)

2 eggs

2 1/4 c. flour

1 tsp. baking powder

1 tsp. salt

3/4 c. milk

1/4 c. water

2 c. blueberries (fresh or frozen, thawed and drained)

1 pkg. (8oz) cream cheese

(1 tsp. grated lemon rind)

CRUMB TOPPING:

1/4 c. sugar

1/4 c. flour

(1 tsp. grated lemon rind)

2 Tbsp. margarine

DIRECTIONS:

1. For crumb topping: combine sugar, flour (and lemon rind), cut margarine into mixture until it resembles coarse crumbs.

2. For muffins: Cream sugar and margarine until light and fluffy.

3. Add eggs, one at a time, mixing well.

4. Combine 2 cups flour, baking powder and salt.

5. Add to creamed mixture alternately with milk and water.

6. Add cream cheese. (You still want chunks, so fold it in or mix lightly.)

7. Toss blueberries in remaining flour.

8. Fold into batter. (with lemon rind if desired)

9. Pour into greased muffin top pan, filling each cup to the top rim.

10. Sprinkle topping over batter.

11. Bake at 350* for 15 min.

(It says to let cool for 30 min. Really? Ya, I ate these after like 10 ;)

ENJOY! :)