Blueberry Lemon Cream Cheese Muffins
These delightful blueberry lemon cream cheese muffins are bursting with fresh flavors and a tender crumb, perfect for breakfast or a sweet treat.
Ingredients
- 4 ounces cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 tablespoon fresh lemon juice
- 2 tablespoons lemon zest from 2 lemons
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 2 large eggs room temperature
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 pint fresh blueberries rinsed
Lemon Glaze
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease it well to ensure easy removal.
- Cream it Smooth: In a big mixing bowl, or using a stand mixer, beat the softened cream cheese and butter together until they're wonderfully creamy and smooth.
- Add the Wet Goodness: Stir in the lemon juice, lemon zest, and vanilla extract until fully blended. Then, gently mix in the milk and eggs until everything is well combined.
- Mix the Dry Stuff: In a separate, smaller bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Combine & Fold: Gradually add the dry flour mixture to your wet cream cheese mixture. Mix just until everything is combined; be careful not to overmix, as this can make muffins tough! Gently fold in the fresh blueberries. (If using frozen blueberries, don't thaw them! Just toss them in a little flour before adding to prevent them from sinking.)
- Fill 'Em Up: Scoop the batter evenly into your prepared muffin liners, filling each about three-quarters full. For an extra pop of color, you can sprinkle a few extra blueberries on top.
- Bake to Perfection: Bake for 28 to 30 minutes, or until the muffins are lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool Down: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Whip up the Glaze: While the muffins cool, whisk together the powdered sugar, fresh lemon juice, and lemon zest in a small bowl until smooth. If it's too thick, add a tiny bit more lemon juice; if too thin, add a touch more powdered sugar.
- Drizzle & Enjoy: Once the muffins are cool, drizzle the bright lemon glaze generously over each one. Now they're ready to be enjoyed!
Notes
Nutrition Information (per serving):
Calories: 247kcal
Total Carbs: 39g
Net Carbs: 38g
Fats: 8g
Protein: 4g
Calories: 247kcal
Total Carbs: 39g
Net Carbs: 38g
Fats: 8g
Protein: 4g
