Spiced Blueberry Muffins

Eat these muffins while you're warm - the blueberries are melt-in-your-mouth!

Spoon two cups all-purpose flour into a measuring cup and level with a knife. Place the flour in a large bowl and add 3/4 cup raw sugar, 1 tablespoon baking powder, 1/2 tsp. salt, 1/2 tsp. ground cinnamon, 1/8 tsp. ground nutmeg and 1/8 tsp. ground cloves. Stir to combine and form a well in the center of the mixture (for adding your wet ingredients later!)

Place 1 and 1/2 cups fresh blueberries in a bowl and sprinkle with 1 tablespoon flour, tossing to coat, set aside.

In a bowl, place 1/3 cup vegan butter (such as Earth Balance) and 8 ounces of vegan cream cheese (Such as Tofutti) - let both soften at least a little bit before hand, then beat for 1 minute until smooth. Add 1/2 cup plain soy milk (such as Silk), the equivalent of 2 eggs made with egg replacer (such as Ener-G) and 1 teaspoon vanilla extract. Beat until combined.

Add the 'cream cheese' mixture to the flour mixture, stirring just until combined; fold in the blueberry mixture.

Spray 14 muffins cups lightly with cooking spray, and divide the batter evenly among them. Sprinkle evenly with 1 and 1/2 tablespoons raw sugar.

Bake at 425 degrees for 15 minutes. Place the pans on a wire rack and let cool in the pans for 5 minutes, then remove from the pans and place the muffins on a wire rack - but like I said eat them while they're warm!

Confession: I realized why my muffins didn't rise as much as I wanted - I only used a teaspoon of baking powder, not a tablespoon!

Cost:
sugar $4.99
blueberries $4.99
vegan cream cheese $3.79
plain soy milk $2.49