1 c. all-purpose flour
3/4 c. cornmeal
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 egg, beaten
1 c. sour cream
1/3 c. thawed frozen unsweetened apple juice concentrate
1 1/2 c. fresh or frozen (not thawed) blueberries
2/3 c. whipped cream cheese
2 tbsp. no-sugar added blueberry fruit spread

No-sugar added fruit spreads and pourable fruits can be found in most grocery stores and health food stores.

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 5 minutes. Remove from pan; cool slightly. Combine cream cheese and fruit spread; serve with warm muffins.