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.
Servings 12
Calories 247kcal
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
- ⅔ cup granulated sugar
- 1½ 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
Recipe adapted from Strawberry and Cream Cheese Muffins.
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