Blueberry Lemon Cream Cheese Muffins

why make this recipe

Blueberry Lemon Cream Cheese Muffins are a delightful treat that combines the sweetness of fresh blueberries with the zesty flavor of lemon. The creamy texture from the cream cheese adds a rich dimension, making these muffins perfect for breakfast, brunch, or as a snack. They are easy to make and are sure to please everyone in the family!

how to make Blueberry Lemon Cream Cheese Muffins

Ingredients

4 ounces cream cheese (room temperature)
4 tablespoons unsalted butter (room temperature)
1 tablespoon lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract
½ cup whole milk
2 large eggs (room temperature)
2 cups all-purpose flour
⅔ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 pint fresh blueberries (rinsed and picked through)
½ cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Directions

Preheat the oven to 350°F. Line a muffin tin with parchment liners or grease it well. Set aside.
In a large mixing bowl or the bowl of a stand mixer, beat the cream cheese and butter until creamy and smooth.
Add the lemon juice, lemon zest, and vanilla extract, and continue beating until combined.
Mix in the milk and eggs, beating until everything is well blended.
In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Gradually add the flour mixture to the cream cheese mixture until just combined. Gently fold in the blueberries.
Evenly scoop the batter into the muffin liners until they are about ¾ full.
Bake the muffins for 28 to 30 minutes or until they start to turn golden brown. Remove them from the oven and let them cool slightly in the muffin pan before transferring to a wire rack to cool completely.

Lemon Glaze
While the muffins are cooling, you can prepare a simple lemon glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest. Drizzle it over the muffins once they are completely cool.

how to serve Blueberry Lemon Cream Cheese Muffins

These muffins are best served fresh but can also be enjoyed later. You can serve them plain or with a drizzle of the lemon glaze on top. They pair well with tea or coffee for a delightful treat any time of day!

how to store Blueberry Lemon Cream Cheese Muffins

To store your muffins, keep them in an airtight container at room temperature for up to 3 days. If you want to store them for a longer period, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature before enjoying.

tips to make Blueberry Lemon Cream Cheese Muffins

Make sure your cream cheese and butter are at room temperature for easier mixing.
Use fresh blueberries for the best flavor, but you can also use frozen blueberries. If using frozen ones, don’t thaw them before mixing.
Adjust the amount of lemon zest according to your taste preference for more or less lemon flavor.

variation

Feel free to experiment by adding nuts like walnuts or pecans for added crunch. You can also try substituting other berries like raspberries or strawberries for a different flavor twist!

FAQs

1. Can I make these muffins gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make these muffins gluten-free.

2. How can I make these muffins healthier?
You can substitute some of the butter with applesauce and reduce the sugar for a healthier version.

3. Can I use a different type of cheese instead of cream cheese?
While cream cheese gives these muffins a unique flavor and texture, you can try using cottage cheese or Greek yogurt in a pinch, but the result may differ.