1 cup all-purpose flour
3/4 cup corn meal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
One egg, beaten
1 cup sour cream
1/3 cup thawed frozen unsweetened apple juice concentrate
1-1/2 cups fresh or frozen (not thawed) blueberries
2/3 cup whipped cream cheese
2 tablespoons no-sugar-added blueberry fruit spread

Preheat oven to 400-degrees.

Grease 12 medium-sized muffin cups or line with paper liners; set aside.

Combine dry ingredients in medium bowl. Add combined egg, sour cream and apple juice concentrate; mix just until dry ingredients are moistened. Gently stir in blueberries.

Spoon batter into prepared cups, filling each cup 3/4 full. Bake 18 to 20 minutes or until golden brown. Let stand in pan on wire rack five minutes. Remove from pan; cool slightly.

Combine cream cheese and fruit spread; serve with warm muffins.

Recipe makes one-dozen Blueberry Sour Cream Corn Muffins.
Nutrition information per muffin:
Calories: 176
Fat: 8g
Protein: 4g
Carbohydrate: 23g