Blueberry Lemon Cream Cheese Muffins are the perfect way to start (or end) your day! An easy breakfast recipe that's sure to become a new favorite. Delicately moist and bursting with flavor, these muffins are topped with a refreshingly tart lemon glaze that's bound to make your mouth water.
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 12
Calories 247kcal
Author Trish - Mom On Timeout
Ingredients
4ozcream cheeseroom temperature
4tbspunsalted butterroom temperature
1tbsplemon juice
2tbsplemon zest
2tspvanilla
2eggsroom temperature
½cupwhole milk
2cupsall-purpose flour
⅔cupgranulated sugar
1½tspbaking powder
½tspbaking soda
¼tspsalt
1pintfresh blueberries
Lemon Glaze
1/2cuppowdered sugar
2tbspfresh lemon juice
1tbsplemon zest
Instructions
Preheat the oven to 350F degrees.
Line muffin tin with cupcake liners.
Beat cream cheese and butter until smooth.
Add lemon juice, lemon zest and vanilla and continue beating until combined.
Add milk and eggs and beat until well blended.
Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.
Gradually add flour mixture to cream cheese mixture until combined.
Fold in the blueberries.
Scoop the batter into muffin tins until about ¾ full.
Bake for 30 minutes or until just starting to turn golden brown.
Let cool slightly.
Lemon Glaze
Whisk together powdered sugar, lemon juice and lemon zest. Add additional powdered sugar to thicken or additional lemon juice to thin.