Blueberry Lemon Cream Cheese muffins

Ingredients:

Filling:
4 oz cream cheese, softened
3 Tbsp sugar
1/2 tsp vanilla
1 tsp lemon zest
1 tsp lemon juice

Muffins:
1 cup blueberries
2 cups + 1/2 Tbsp all-purpose flour, divided
2/3 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla
1 egg, room temperature
1/2 cup butter, melted and slightly cooled
3 tsp sanding sugar, for topping

Preparation:
Preheat oven to 375°F degrees and line a 12-cup muffin tin with cupcake liners.

To make the filling, beat together all of the filling ingredients in a stand mixer, or in a mixing bowl using a hand mixer, until combined. Set aside.

To make the muffins, toss together the blueberries and 1/2 Tbsp of the flour in a small mixing bowl. Set aside.

Mix together the 2 cups flour, 2/3 cup sugar, baking powder, and salt in a large mixing bowl.

In another mixing bowl, combine the buttermilk, vanilla, egg, and melted butter.

Gently fold the wet ingredients into the dry ingredients, until just combined.

Add the flour-coated blueberries to the batter and stir, being careful not to overmix.

Put 2 Tbsp of the batter in each muffin liner, followed by 2 tsp of the cream cheese filling. Top with another 1-1/2 Tbsp of the batter. Sprinkle the sanding sugar over top, using 1/4 tsp of sugar for each filled muffin cup. Bake for 20–25 minutes, until golden brown. 

Credit: David Vinable,  foodie, host on QVC