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Steps
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Sequence
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Step
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| 1 | Preheat oven to 425 degrees |
| 2 | Lightly spoon 2 cups flour into measuring cup and level with knife. |
| 3 | Combine flour with other dry ingredients. |
| 4 | In a separate bowl, spoon about 1 tablespoon dry mixture into blueberries and toss gently to coat. |
| 5 | Place butter and cream cheese into bowl and beat on high speed until blended |
| 6 | Add milk, eggs and vanilla |
| 7 | Add in dry ingredients and mix gently until just blended. |
| 8 | Gently stir in blueberries |
| 9 | Spray 18 muffin cups with nonstick spray and spoon batter evenly into each cup |
| 10 | Bake for 15 minutes or until top springs back when touched lightly in center. |
| 11 | Cool 5 minutes in pan, then remove to wire racks to cool completely |
| 12 | Muffins may be frozen when completely cooled. |
