Blueberry Lemon Cream Cheese Muffins

1. Preheat oven to 400 degrees. Grease a muffin pan or line the pan with muffin liners. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.

3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.

4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.

5. Incorporate the wet ingredients into the flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.

6. In a small bowl, mix together the cream cheese, 1 teaspoon lemon zest, and 1 tablespoon sugar until smooth. Fill each muffin cup halfway with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling. Sprinkle each muffin with turbinado sugar.

7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

Makes 9 regular size muffins.