Blueberry Lemon Cream Cheese 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.

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

Cook Time 30

Total Time 40

Servings muffins

Calories 247kcal

Author Trish - Mom On Timeout

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
⅔ 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