BLUEBERRY SOUR CREAM CORN MUFFINS

3/4 cup white whole-wheat flour

1/4 cup all-purpose flour
3/4 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, beaten
1 cup fat-free sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1 12 cups fresh or frozen (do not thaw) blueberries
2/3 cup whipped cream cheese
2 tbsp no-sugar-added blueberry fruit spread

Preheat oven to 400 degrees.
Grease 12 medium-size muffin cups or use paper liners; set aside.

Combine the flours, cornmeal, baking powder, baking soda, and salt in a medium mixing bowl.

Combine the egg, sour cream, and juice concentrate in a small bowl; add to the flour mixture, mixing only until moistened.  Very gently stir in the blueberries.

Spoon the batter into the prepared muffin cups, filling each one about 3/4 full.

Bake at 400 degrees for 18 to 20 minutes or until golden brown. Remove from oven and allow to stand in the pans for 5 minutes on a wire rack.

Remove muffins from pan and allow to cool slightly.

In a small bowl combine the cream cheese and fruit spread; serve with warm muffins.

file photo for reference only