Blueberry Cream Cheese Muffins
1 (8oz) block cream cheese, softened
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
2/3 cup powdered sugar
2 1/4 cups granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups sour cream
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups blueberries
Preheat oven to 400 degrees. Line two 12 muffin cup baking pan with paper liners, or grease with nonstick cooking spray.
In a small bowl combine cream cheese, vanilla, lemon juice and egg. Mix thoroughly with a handheld mixer. Gradually add powdered sugar, beating until well combined. Set aside in fridge to chill.
In a large bowl beat eggs, gradually adding sugar while beating. Continue beating while slowly pouring in vegetable oil and vanilla. Add sour cream and mix until thoroughly combined and smooth.
In a medium bowl combine flour, salt and baking soda. Add dry ingredients to egg mixture and stir until dry ingredients are ust combined - do not overmix, batter will be slightly lumpy. Gently fold in blueberries.
Place two heaping tablespoons of muffin batter into prepared muffin cups - cups should be approximately 3/4 of the way full. Add one heaping teaspoon of cream cheese filling onto the center of each muffin cup.
Bake 20-25 minutes until golden brown.