Blackberry Cream Cheese Muffins

These muffins are wonderful! The combination of the cream cheese and tart blackberries are perfect together.  This recipe is my makeover version to a recipe I've had for years. I don't miss the original one bit.  You and your family will never know they are lower in calories and fat. They are full of flavor. You can use any berry you like in these. Try them, you will be glad you did!

Ingredients

• 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
• 1/3 cup butter, softened
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup low-fat buttermilk
• 2 cups fresh or frozen blackberries

Directions:

• Preheat oven to 350°.
• Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in blackberries.
• Place 18 cupcake liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean.  

Enjoy!

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