BLUEBERRY CREAM CHEESE MUFFINS
1 c unbleached all-purpose flour
1 1/4 c buttermilk
1 c white sugar
1/2 c honey
1/4 c olive oil
1 egg (lightly) beaten
1 1/2 c whole wheat flour
1 tsp salt
1 tbsp baking powder
1 c blueberries
1 (8 ounce) package cream cheese (softened)
1/2 c white sugar
1 1/2 tbsp unbleached all-purpose flour
1 more egg
1/4 c sour cream
1 tsp vanilla extract

Grease and flour a muffin pan, or use paper liners.  In a large bowl, combine 1 cup unbleached flour with buttermilk; let stand 5 minutes.   Mix in 1 cup sugar, honey, oil and egg.  Combine whole wheat flour, baking soda and salt in small bowl.  Stir into white flour mixture just until moistened.  Gently fold in the blueberries.  Fill muffin cups with one tablespoon muffin batter, and one tablespoon filling.   Top with one more tablespoon muffin batter. To make the filling, in a medium bowl, combine cream cheese, 1/2 cup sugar, 1 1/2 tablespoon flour, egg, sour cream and vanilla.   Blend until smooth.  Bake at 375 degrees for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.





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