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.
- 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
- 1/2 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
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.
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.
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