BLUEBERRY CREAM MUFFINS

4 cups flour
l cup sugar
6 tsp. baking powder
l tsp. salt
2 eggs
2 cups milk
l/2 cup butter melted
2 cups fresh or frozen blueberries (if using frozen ones don’t thaw out)
Filling:
l 8 oz. pkg. cream cheese softened
l egg
l/3 cup sugar
dash salt
In a large bowl combine flour, sugar, baking powder and salt. In another bowl beat eggs, milk and butter; stir into dry ingredients just until moistened. Fold in blueberries. Spoon about 2 rounded tablespoons into greased muffin cups. In small mixing bowl beat cream cheese, egg, sugar and salt; place aobut l tbsps. in the center of each muffin cup (do not spread). Top with remaining batter. Bake at 375 for l8-20 mins. or until toothpick comes out clean. Cool for l0 mins before removing from pans to wire rack.
Yield: 2 dozen (Cooking Quick magazing)