2 c. fresh blueberries
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. sugar
1 (3 oz.) pkg. cream cheese, softened
2 tsp. orange juice
2 tsp. vanilla
1/4 c. butter, melted
1/2 c. milk
2 eggs

Preheat oven to 400 degrees. Toss blueberries with 2 tablespoons flour; set aside. Combine flour, baking powder, soda, cinnamon and salt.

In large bowl beat together cream cheese, juice, vanilla and sugar until smooth. Add melted butter, milk and eggs. Add one half flour mixture; beat well. Add remaining flour. Gently fold in blueberries.

Fill greased or paper line muffin tins two-thirds full. Bake 18 to 20 minutes. Remove from oven and sprinkle tops with 1/4 teaspoon sugar. Let muffins cool at least 5 minutes before removing from pans.