Blueberry Muffins (that can be spiced)
Ingredients
Preheat oven to 425. Lightly spoon 2 c flour into dry measuring cups and level with a knife. Combine 2 c flour and next 3 ingredients (and the optional spices if you desire -- I didn't add these) stirring well with a whisk. Make a well in center of mixture. Place blueberries in small bowl and sprinkle with 1 T flour, toss to coat. Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 T sugar evenly over batter. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on wire rack.