Blueberry Cream Cheese Muffins

Yields 12 muffins. Recipe is by Teresa Day.

2 eggs

1 cup white sugar

½ cup coconut oil or shortening

½ teaspoon vanilla extract

2 cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

½ cup sour cream

4 ounces cream cheese

1 cup blueberries, rinsed and patted dry

1. Preheat oven to 400 F. Grease a 12-cup muffin tin or line with paper liners.

2. In large bowl, cream eggs, sugar and shortening with a mixer.

3. Stir in vanilla.

4. On low speed, stir in flour, salt and baking soda until just incorporated.

5. In a separate bowl, on low speed, combine sour cream and cream cheese, being careful not to over mix.

6. Continue on low speed, adding cream mixture to batter a large tablespoon at a time.

7. Remove the bowl from the mixer and gently fold in blueberries with a spatula.

8. Scoop batter into prepared muffin cups and bake for 20 minutes.