Blueberry Cheesecake Muffins

Preheat oven to 375ºF and spray or line 12 muffin cups.

In a bowl, combine flour, sugar, baking powder, salt and cinnamon. Mix the dry ingredients together thoroughly and set bowl aside.

In a separate bowl, combine 3 tablespoons of the butter with all of the cream cheese and vanilla extract. Microwave this mixture for 30 seconds and stir well. Add egg and milk to the wet mixture and stir well.

Gently fold the dry mixture into the wet mixture. Take care not to overmix the batter or it will activate gluten threads in the flour and make for tough muffins; just try to get everything wet and then stop.

Add rinsed blueberries to the batter and stir lightly to incorporate. Immediately spoon the mixture into the sprayed/lined muffin tin and bake for 13–15 minutes.

Remove slightly golden-edged muffins from the oven and immediately coat the tops with your remaining tablespoon of butter. Leave muffins in the warm pan for several minutes before transferring to a cooling rack or plate. Serve muffins split with a pat of butter or margarine.

Leftovers can be stored in an airtight bag and reheated if desired or served at room temperature.