Blueberry Lemon Cream Cheese Muffins
Soft, buttery muffins filled with fresh blueberries and zesty lemon, topped with a sweet lemon glaze—a perfect breakfast or snack treat.
Ingredients
Muffin Base
- 4 oz cream cheese, room temperature Creamy and luscious for rich texture.
- 4 tbsp unsalted butter, room temperature Adds buttery flavor.
- 1 tbsp lemon juice Adds brightness.
- 2 tbsp lemon zest Intensifies lemon flavor.
- 2 tsp vanilla extract Adds warmth.
- ½ cup whole milk Keeps muffins soft.
- 2 large eggs, room temperature Binding element.
- 2 cups all-purpose flour Provides structure.
- ⅔ cup granulated sugar Adds sweetness.
- 1½ tsp baking powder Leavening agent.
- ½ tsp baking soda Works with baking powder.
- ¼ tsp salt Enhances flavor.
- 1 pint fresh blueberries, rinsed and picked through Bursts of sweetness.
Lemon Glaze
- ½ cup powdered sugar For the glaze.
- 2 tbsp fresh lemon juice Tangy touch.
- 1 tbsp lemon zest Final flair.
Instructions
Preparation
- Preheat the oven to 350°F. Line your muffin tin with parchment liners or generously grease each cup.
- In a large mixing bowl, beat the cream cheese and butter until creamy and smooth.
- Add lemon juice, lemon zest, and vanilla extract and continue beating until well incorporated.
- Add milk and eggs, beating until blended and smooth.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the cream cheese mixture, stirring until just combined. Fold in blueberries gently.
- Scoop the batter into the prepared liners, filling about ¾ full.
- Bake for 28 to 30 minutes until golden brown and a toothpick comes out clean.
- Remove from oven and cool slightly in the pan before transferring to a wire rack.
Lemon Glaze
- Whisk together powdered sugar, lemon juice, and lemon zest until pourable. Adjust thickness as desired.
- Drizzle the glaze over cooled muffins.
Notes
For healthier options, consider using low-sugar alternatives or dairy-free swaps. Always check for overbaking to keep muffins moist.