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5 from 1 vote

Blueberry Lemon Cream Cheese Muffins

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast
Servings: 12
Calories: 247kcal
Author: Trish - Mom On Timeout

Ingredients

  • 4 oz cream cheese room temperature
  • 4 tbsp unsalted butter room temperature
  • 1 tbsp lemon juice
  • 2 tbsp lemon zest
  • 2 tsp vanilla
  • 2 eggs room temperature
  • ½ cup whole milk
  • 2 cups all-purpose flour
  • cup granulated sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 pint fresh blueberries

Lemon Glaze

  • 1/2 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon 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.
  • Drizzle over the top of muffins.

Notes

Nutrition

Calories: 247kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 148mg | Potassium: 152mg | Fiber: 1g | Sugar: 21g | Vitamin A: 6.5% | Vitamin C: 8.7% | Calcium: 6% | Iron: 7.2%