Blueberry Lemon Cream Cheese Muffins

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   1. Preheat oven to 400 degrees. Grease a muffin pan or line the pan with muffin liners. Set aside.

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   2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.

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   3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.

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   4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.

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   5. Incorporate the wet ingredients into the flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.

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   6. In a small bowl, mix together the cream cheese, 1 teaspoon lemon zest, and 1 tablespoon sugar until smooth. Fill each muffin cup halfway with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling. Sprinkle each muffin with turbinado sugar.

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   7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.