Toss 1 cup blueberries with 1 Tbsp. sugar and 1/4 tsp. lemon zest in saucepan; cook on medium heat 5 min. or until slightly thickened, stirring frequently while using back of spoon to gently crush berries. Spoon into small bowl; cool completely.
Heat oven to 375ºF. Reserve 1 Tbsp. of the remaining sugar for later use. Combine remaining sugar with flour and baking powder in large bowl. Whisk eggs, milk, butter and lemon juice until blended. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in cream cheese and remaining blueberries.
Spoon 1 Tbsp. batter into each of 12 paper-lined muffin cups. Top each with 1/2 tsp. blueberry mixture; swirl gently with toothpick. Cover with layers of remaining batter and blueberry mixture; swirl gently.
Combine remaining lemon zest and reserved sugar; sprinkle over batter.
Bake 26 min. or until toothpick inserted in centers comes out clean and tops of muffins are golden brown. Cool in pan 5 min. Remove to wire rack; cool completely.
Prepare using your favorite berries, such as blackberries or raspberries.
Practice mindful eating by savoring the flavor of these delicious muffins and sticking to the recommended serving size.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.