Blueberry 'n Cream Cheese Muffin Crowns

Yield: 12 muffin crowns

Ingredients

Muffins

• 1 1/4 cups granulated sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup milk
• 1/4 cup water
• 2 cups fresh blueberries or frozen, thawed and drained
• 1 (8 ounce) package cream cheese
• 1 teaspoon grated lemon rind

Crumb Topping

• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon grated lemon rind
• 2 tablespoons butter

Instructions

Muffins

1. Cream sugar and butter until light and fluffy.
2. Add eggs, one at a time, mixing well.
3. Combine 2 cups all-purpose flour, baking powder and salt.
4. Add to creamed mixture alternately with milk and water.
5. Toss blueberries in remaining flour; fold into batter with cream cheese and lemon rind.
6. Pour into greased and floured muffin crown pan, filling each cup to the top rim.
7. Sprinkle Crumb Topping over batter.
8. Bake at 350 degrees F for 15 minutes.
9. For best results, cool for 20 to 30 minutes before removing.

Crumb Topping

1. Combine sugar, flour and lemon rind.
2. Cut butter into mixture until it resembles coarse crumbs.