Blueberry Cream Cheese Muffins

Preheat oven to 375°F. Grease a 12-cup muffin tin, or line with muffin cups.

In a large bowl, whisk together the flour, evaporated cane juice, rolled oats, baking powder, baking soda, and salt.

In a medium bowl, whisk together the buttermilk, egg, oil, and vanilla extract.

Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.

In a small bowl, stir together the neufchatel and maple syrup.

Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each batter-filled muffin cup. Fill each well with 1 teaspoon of the sweetened neufchatel. Sprinkle each filled cup with a bit of the turbinado sugar.

Bake until a toothpick inserted into the center of a muffin comes out clean (cream cheese sticking to the toothpick is fine, but no raw batter), about 15 minutes. Cool in the pan for 5 minutes; transfer muffins to a wire rack to cool completely.

Nutritional information per serving (1 muffin):
160 calories, 4.5 grams total fat, 1.2 grams saturated fat, 29 grams carbohydrates, 3.6 grams fiber, 11.5 grams sugars, 3.7 grams protein