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Blueberry Lemon Cream Cheese Muffins
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 cup sugar
- Zest of 1 large lemon
- 1/4 cup canola oil
- 1 large egg
- 1/3 cup skim milk
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- Cream cheese filling:
- 3 tablespoons cream cheese
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- Turbinado sugar-for sprinkling on muffins before baking
Directions:View on Two Peas and Their Pod
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