Blueberry Lemon Cream Cheese Muffins
These Blueberry Lemon Cream Cheese Muffins are delicately moist and bursting with blueberries and bright lemon flavor! These easy blueberry muffins are topped with a refreshingly tart lemon glaze that’s bound to make your mouth water. The perfect way to start your day!
Ingredients
- 4 ouncescream cheese (room temperature)
- 4 tablespoonsunsalted butter (room temperature)
- 1 tablespoonlemon juice
- 2 tablespoonslemon zest
- 2 teaspoonvanilla extract
- ½ cupwhole milk
- 2 largeeggs (room temperature)
- 2 cupsall-purpose flour
- ⅝ cupgranulated sugar
- 1 ½ teaspoonbaking powder
- ½ teaspoonbaking soda
- ¼ teaspoonsalt
- 1 pintfresh blueberries (rinsed and picked through)
- ½ cuppowdered sugar
- 2 tablespoonsfresh lemon juice
- 1 tablespoonlemon zest
Directions
- 1
Preheat the oven to 350°F. Line muffin tin with parchment liners or grease well. Set aside.
- 2
Beat cream cheese and butter in a large mixing bow or the bowl of a stand mixer until creamy and smooth.
- 3
Add lemon juice, lemon zest and vanilla extract and continue beating until combined.
- 4
Add milk and eggs and beat until well blended.
- 5
Combine flour, sugar, baking powder, baking soda and salt in a small bowl.
- 6
Gradually add flour mixture to cream cheese mixture until combined. Fold in the blueberries.
- 7
Evenly scoop the batter into liners until about ¾ full.
- 8
Bake muffins for 28 to 30 minutes or until just starting to turn golden brown. Remove from the oven and let cool slightly in muffin pan before transferring to a wire rack to cool completely.
Lemon glaze
- 1
Whisk together powdered sugar, lemon juice and lemon zest. Add additional powdered sugar to thicken or additional lemon juice to thin.
- 2
Drizzle over the top of muffins.