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Blueberry Lemon Cream Cheese Muffins

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These Blueberry Lemon Cream Cheese Muffins are delicately moist and bursting with blueberries and bright lemon flavor! Topped with a refreshingly tart lemon glaze that’s bound to make your mouth water, these easy, delicious muffins are the perfect way to start your day!

Looking for more refreshing blueberry and lemon recipes? Try my Lemon Blueberry Scones, Lemon Blueberry Cheesecake and No Bake Blueberry Lemon Cream Pie!

Blueberry muffin made with cream cheese and lemon sitting on white parchment with a bite taken out of the muffin. A lemon half can be seen in the background.

Blueberry Lemon Cream Cheese Muffins

You’ve probably had blueberry muffins before, but have you ever had blueberry lemon muffins made extra moist with cream cheese and topped with a tart and refreshing lemon glaze? It’s a combination of flavors and textures that is seriously hard to resist!

The blueberries are sweet and juicy, the lemon is fresh and tangy, the cream cheese makes the muffins so tender and flavorful, and the tart lemon glaze is the perfect complement to the sweet muffins.

I used a full pint of blueberries to ensure they were loaded with goodness. My secret weapon? Cream cheese. I  swear by this stuff. It makes EVERYTHING better – even muffins! Perfectly light and airy and yet delicately moist, they are truly hard to resist.

Skip the bakery and ditch the store-bought variety. These tasty muffins are so easy to make. Plus, they honestly taste so much better than anything you’d buy pre-made! I promise you will not regret making these Blueberry Lemon Cream Cheese Muffins – they are absolutely destined to become a new favorite!

Blueberry Lemon Muffin in a parchment tulip liner sitting on a wood board next to a few blueberries.

Why You’ll Love This Recipe

These muffins, in a word: GLORIOUS. Packed to the brim with fresh blueberries and loaded with lemon flavor, these muffins are hard to resist. I topped them with a mouthwatering tart lemon glaze that is the perfect complement to the sweet blueberry muffin.

  • Loads of flavor and texture: Each bite combines the sweetness of juicy blueberries with a burst of zesty lemon, all nestled within a light and airy cream cheese muffin. And a tart lemon glaze to top it all off!
  • Easy to make: These muffins are super easy to make. No fancy equipment, techniques, or hard-to-find ingredients are required.
  • Versatile: These muffins are perfect for breakfast, a snack, or even a dessert.
Blueberry Lemon Muffin split in half sitting on white parchment with more muffins and lemon halves in the background.

How to Make Blueberry Lemon Cream Cheese Muffins

These muffins are surprisingly easy to make at home, requiring no fancy ingredients or complicated techniques. In just a few simple steps, you can whip up a batch of these bakery style muffins in no time! As always, you can find the full printable recipe card at the end of this post.

Blueberry Lemon Muffins

  1. Preheat the oven to 350F degrees.
  2. Line muffin tin with liners. I like to use these tulip parchment liners so I can get really good sized muffins and there isn’t any chance of the muffins sticking.
  3. Beat cream cheese and butter until smooth.
  4. Add lemon juice, lemon zest and vanilla and continue beating until combined.
  5. Add milk and eggs and beat until well blended.
  6. Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
  7. Gradually add flour mixture to cream cheese mixture until combined.
  8. Fold in the blueberries.
  9. Scoop the batter into muffin tins until about ¾ full. I like to top with a few blueberries.
  10. Bake for 30 minutes or until just starting to turn golden brown.
  11. Cool slightly.

Fresh blueberries are ideal, but frozen blueberries work too. If using frozen, don’t thaw them first – toss them in a little flour to prevent the berries from sinking in the batter.

blueberry muffins in muffin tin with batter in tulip parchment liners ready to bake.

Lemon Glaze

  1. Whisk together powdered sugar, lemon juice and lemon zest.
  2. Add additional powdered sugar to thicken or additional lemon juice to thin.
  3. Drizzle over the top of muffins.

Storage Information

  • Room Temperature: Freshly baked muffins can be stored at room temperature in an airtight container for 2-3 days.
  • Refrigerator: For longer storage, transfer the muffins to an airtight container and refrigerate for up to 5 days.
  • Freezer: First, let the muffins cool completely, then place them in a single layer on a baking sheet and freeze for a few hours until solid. Once frozen, transfer them to a labeled freezer-safe bag or container and store them for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Blueberry Lemon Cream Cheese Muffins topped with a lemon glaze resting on white parchment paper.

How do I keep the blueberries from sinking to the bottom?

Tossing them in a little flour before adding them to the batter helps prevent them from sinking.

Do I need muffin liners?

Muffin liners make for easier removal, but you aren’t required to use them. I like to use these tulip parchment liners so I can get really good sized muffins and there isn’t any chance of the muffins sticking. If you don’t use liners, be sure to grease the muffin tin well.

Variations to Try

  • You can swap out some or all of the blueberries for other berries, such as raspberries, blackberries, or even chopped strawberries.
  • For a different citrus flavor, try using orange zest instead of lemon zest, or even a combination of both.
  • For an extra layer of texture and sweetness, try a streusel topping made with flour, brown sugar, butter, and a pinch of salt rather than the lemon glaze.
  • Fill the muffin cups halfway with batter, then add a dollop of lemon curd before topping with the remaining batter.
  • Add some nuts! Pistachios or almonds would be delicious!

Trish’s Tips

  • Don’t overmix the muffin batter. Overmixing will make them dry and dense.
  • If using frozen blueberries rather than fresh, do not thaw the blueberries before putting them in the batter.
  • Use room-temperature cream cheese and butter to prevent lumps in the batter.
  • Use an ice cream scoop or large scoop to scoop the batter into the muffin tin. This helps to create more uniform-sized muffins.
Blueberry Lemon Cream Cheese Muffins topped with a lemon glaze resting on parchment liner.

More Muffin Recipes

  1. Strawberry and Cream Cheese Muffins
  2. Peanut Butter and Jelly Muffins
  3. Lemon Zucchini Muffins
  4. Peanut Butter Banana Chocolate Chip Muffins
  5. Cheesecake Chocolate Chip Muffins
Blueberry muffin made with cream cheese and lemon sitting on white parchment with a bite taken out of the muffin. A lemon half can be seen in the background.
Print Pin
5 from 7 votes

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!
Course Breakfast
Cuisine American
Keyword blueberry cream cheese muffins, blueberry lemon cream cheese muffins, blueberry lemon muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 247kcal
Author Trish – Mom On Timeout

Equipment

Ingredients

Blueberry Lemon Mufins

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

Lemon Glaze

  • ½ cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Instructions

  • Preheat the oven to 350°F. Line muffin tin with parchment liners or grease well. Set aside.
  • Beat cream cheese and butter in a large mixing bow or the bowl of a stand mixer until creamy and smooth.
    4 ounces cream cheese, 4 tablespoons unsalted butter
  • Add lemon juice, lemon zest and vanilla extract and continue beating until combined.
    1 tablespoon lemon juice, 2 tablespoons lemon zest, 2 teaspoon vanilla extract
  • Add milk and eggs and beat until well blended.
    2 large eggs, ½ cup whole milk
  • Combine flour, sugar, baking powder, baking soda and salt in a small bowl.
    2 cups all-purpose flour, ⅔ cup granulated sugar, 1½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
  • Gradually add flour mixture to cream cheese mixture until combined. Fold in the blueberries.
    1 pint fresh blueberries
  • Evenly scoop the batter into liners until about ¾ full.
  • 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

  • Whisk together powdered sugar, lemon juice and lemon zest. Add additional powdered sugar to thicken or additional lemon juice to thin.
    ½ cup powdered sugar, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest
  • Drizzle over the top of muffins.

Notes

Storage Information
  • Room Temperature: Freshly baked muffins can be stored at room temperature in an airtight container for 2-3 days.
  • Refrigerator: For longer storage, transfer the muffins to an airtight container and refrigerate for up to 5 days.
  • Freezer: First, let the muffins cool completely, then place them in a single layer on a baking sheet and freeze for a few hours until solid. Once frozen, transfer them to a labeled freezer-safe bag or container and store them for up to 3 months. Thaw overnight in the refrigerator or at room temperature before enjoying.
Using frozen blueberries? Don’t thaw them first. Toss them in a little flour to prevent the berries from sinking in the batter.

Nutrition

Calories: 247kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 148mg | Potassium: 152mg | Fiber: 1g | Sugar: 21g | Vitamin A: 325IU | Vitamin C: 7.2mg | Calcium: 60mg | Iron: 1.3mg

Originally published May 13, 2015.

Comments

  1. Margaret DeFrancesco says

    I made these muffins yesterday with fresh blueberries, per the recipe. These are THE best blueberry muffins!!! The lemon in them and in the drizzle is a perfect match. They are so good.

    Reply

  2. Kay says

    Wow, these were awesome, maybe the best muffin recipe I’ve tried and I bake a lot! Tons of flavour. Used frozen berries. Had to add a bit more milk, but the thicker batter makes a nice dome, which I decorated with rolled oats. Also added a pinch of cinnamon and nutmeg. Be sure to watch them because mine were perfect after only 20 min.

    Reply

  4. Rikke says

    Found your carrot cake recipe this past summer after just googling around, and now I come back to your blog every time I want to try something new! Loved these muffins, and my three year old did too! Even my grandmother approved. 11/10

    Reply

  5. Rita D says

    I made these muffins and added white chocolate to the mix and what can I say Yum Yum Yum. I will be making these again. Thank you for the recipe.

    Reply

  6. Rita says

    I made these muffins and added white chocolate to the mix and what can I say Yum Yum Yum. I will be making these again. Thank you for the recipe.

    Reply

  7. Rachel says

    Made these a few weeks ago and froze them. Every morning, I get one out and it defrosts on my way to work. What a great breakfast treat in the morning. Love the lemon glaze on top. These will be made again! Thanks!

    Reply

  9. Lynn says

    I made the blueberry lemon cream cheese muffins. They’re absolutely delish!! The recipe calls for 1/2 cup whole milk. When I did that the consistency just wasn’t right. It was more like a cookie dough, not a muffin batter. I added a little more milk and it was still too doughy. Then added a little more and I was happy with the consistency. It def made more,than 12 muffins! (No complaints about that!). I will def be making these again!!

    Reply

  10. Brenda says

    I make my own “Iced Coffee”, I have a 12 cup coffee maker, Make a full pot of coffee one scope of grounds stronger than you normally make it (or one tablespoon more). I take the carafe off the machine, to let cool. In a 2 qt glass pitcher I add 1/4 cup of my favorite coffee creamer, and fill with the freshly brewed coffee. And refrigerate., Serve chilled and over ice. Also I make Coffee cubes, (normal brew strength), As to not water down the Iced Coffee.

    Reply

  12. K says

    Made these earlier, TOTALLY forgot the sugar, and they’re still good! I’ll probably make some honey butter to slather on them. I used gf flour and homemade almond milk.

    Reply

  14. Christina says

    Thanks for the great recipe. I made these last night without the icing. Very good, especially warm from the oven. 😉

    Reply
5 from 7 votes (7 ratings without comment)

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