Blueberry-Almond Creme Muffins

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   1. Heat oven to 350. Generously spray 8 muffin cups with nonstick cooking spray.

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   2. In medium bowl stir cream cheese, 1/4 cup of the sugar, almond extract and vanilla until smooth and creamy, set aside.

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   3. In med shallow bowl, mix almonds and remaining 1/4 cup sugar.

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   4. Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Brush 1 layer with melted butter. Firmly press layer butter side down into almond mixture, coating evenly. Place layer almond side down in bottom and up side of muffin cup. Fill with 1tbsp. Cream cheese mixture, spread evenly. Top with second biscuit layer. Press edges of layers together. Spoon 1/2 tbsp of preserves onto middle of second layer. Brush third biscuit layer with melted butter, press butter side down into almond mixture. Place third layer, almond side up, on second layer. Press edge of third layer into edge of second layer.

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   5. Repeat with remaining biscuits. Refrigerate if biscuit dough becomes to soft to separate. Sprinkle any remaining almond mixture on tops of biscuits.

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   6. Bake 17 to 27 minutes or until golden brown. Cool in pan 10 minutes. Remove muffins from pan to cooling rack. Cool 8 minutes before serving.

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