Berry Cream Cheese Muffins

CREAM CHEESE FILLING:

4 oz. cream cheese, room temperature (or you can use a 3 oz pkg-it's not that fussy)
1/3 cup sugar
1 tablespoon vanilla extract

MUFFIN BATTER:

2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2 large eggs, room temperature and slightly beaten
1 cup fresh berries, chopped into small pieces (I used red raspberries, black berries and strawberries)

Preheat oven to 350F.  Grease muffin tin or line with muffin liners.

In a small bowl, mix together with a spoon the cream cheese filling ingredients until smooth.  Set aside.

In a big bowl, combine flour, sugar, baking powder and salt.  Set aside.

In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.

Using a spatula, mix the milk mixture into the flour mixture.  Fold together just until combines.  Do not overmix.

Spoon batter into prepared tins, filling about 1/3 full.  Scatter a few berry pieces on top of batter.  Top with a teaspoon of cream cheese mixture.  Add more muffin batter and top with a few more pieces of berry.  (I sprinkled a little sugar on top, but you don't have to)

Bake muffins for 30 minutes or until light golden on top and a toothpick inserted in center comes out clean.

Let the muffins cool in the pan for 10 minutes.  Makes 12 regular sized muffins.