Name: Blueberry Lemon Cream Cheese Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 ounces cream cheese, room temperature; 4 tablespoons unsalted butter, room temperature; 1 tablespoon lemon juice; 2 tablespoons lemon zest; 2 teaspoons vanilla extract; ½ cup whole milk; 2 large eggs, room temperature; 2 cups all-purpose flour; ⅔ cup granulated sugar; 1½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 pint fresh blueberries, rinsed and picked through; ½ cup powdered sugar; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest

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Delicately moist and bursting with juicy blueberries, these blueberry lemon cream cheese muffins are the perfect mix of tangy and sweet. I love how the richness of cream cheese blends so smoothly with bright lemon zest, and the lemon glaze adds that final tart touch to make every bite irresistible. These muffins are everything I want in a fresh-baked treat—soft, flavorful, and just the right amount of indulgent.

Why I’ll Love This Recipe

I always come back to this recipe when I want something that feels bakery-quality but is surprisingly easy to make at home. The cream cheese keeps the muffins incredibly moist, while the lemon zest brightens up the flavor without being overpowering. And those juicy pops of blueberry in every bite? Perfect. Whether it's for breakfast, brunch, or a midday snack, I find these muffins satisfy every craving.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 tablespoon lemon juice
2 tablespoons lemon zest
2 teaspoons vanilla extract
½ cup whole milk
2 large eggs, room temperature
2 cups all-purpose flour
⅔ cup granulated sugar
1½ teaspoons 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

directions

I preheat the oven to 350°F and line a muffin tin with parchment liners or grease it well.
In a large bowl, I beat the cream cheese and butter together until smooth and creamy.
I add lemon juice, lemon zest, and vanilla extract, continuing to beat until everything's combined.
I mix in the milk and eggs until the mixture is well blended.
In a separate bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
I slowly add the dry ingredients to the wet mixture, mixing just until combined, then gently fold in the blueberries.
I scoop the batter into the liners, filling each about three-quarters full.
I bake the muffins for 28 to 30 minutes, until they just start to turn golden. After removing them from the oven, I let them cool in the pan briefly before transferring them to a wire rack.
For the glaze, I whisk together powdered sugar, lemon juice, and lemon zest. I adjust the consistency with more sugar or juice if needed.
Once the muffins are completely cool, I drizzle the glaze over the top.

Servings and timing

This recipe makes 12 muffins. I usually spend about 10 minutes on prep and 30 minutes baking, so they’re ready to enjoy in 40 minutes total.

Variations

If I want extra zing, I double the lemon zest in both the batter and glaze.
I sometimes use raspberries instead of blueberries for a tart twist.
For a slightly nuttier taste, I swap out ¼ cup of the flour with almond flour.
A sprinkle of turbinado sugar on top before baking gives a lovely crunchy topping.
I’ve even made these in a mini muffin tin—just reduce the baking time to around 18 minutes.

storage/reheating

I keep freshly baked muffins at room temperature in an airtight container for 2 to 3 days. When I want them to last longer, I store them in the fridge for up to 5 days.
To freeze them, I let the muffins cool completely, then freeze them in a single layer before transferring to a sealed container or freezer bag. They keep well for up to 3 months. I thaw them overnight in the fridge or let them sit at room temperature for a few hours.
If I want to warm them up, I pop one in the microwave for about 15–20 seconds.

FAQs

How do I keep the blueberries from sinking in the batter?

I toss the blueberries in a little bit of flour before folding them into the batter. That helps keep them suspended during baking.

Can I use frozen blueberries instead of fresh?

Yes, I often use frozen blueberries when fresh ones aren’t in season. I don’t thaw them—just mix them in frozen, and toss them with a little flour first.

Why is my glaze too thin or thick?

If my glaze is too thin, I add more powdered sugar a tablespoon at a time. If it's too thick, I mix in a little extra lemon juice until I get the right consistency.

Can I make these muffins ahead of time?

Absolutely. I often bake them the night before and store them in an airtight container. The flavors settle nicely overnight, and they’re ready to go the next morning.

What’s the best way to serve these muffins?

I like them just slightly warm, with the glaze set. Sometimes I even split one and add a little extra butter for a rich treat.

Conclusion

These blueberry lemon cream cheese muffins are one of my go-to bakes when I want something fresh, vibrant, and comforting. They’re simple to make, bursting with flavor, and they never last long once I set them out. Whether I’m baking for guests or just treating myself, this recipe always delivers.

Blueberry Lemon Cream Cheese Muffins

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 muffins
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Delicately moist muffins bursting with blueberries and bright lemon flavor, enriched with cream cheese and topped with a tart lemon glaze.

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 bowl or stand mixer until creamy and smooth.
Add lemon juice, lemon zest, and vanilla extract; continue beating until combined.
Add milk and eggs; beat until well blended.
In a small bowl, combine flour, sugar, baking powder, baking soda, and salt.
Gradually add the flour mixture to the cream cheese mixture until combined. Fold in the blueberries.
Scoop the batter into liners until about ¾ full.
Bake for 28 to 30 minutes, or until just starting to turn golden brown. Remove from the oven and cool slightly in the muffin pan before transferring to a wire rack to cool completely.
To make the lemon glaze: whisk together powdered sugar, lemon juice, and lemon zest. Add more powdered sugar to thicken or more lemon juice to thin, as needed.
Drizzle the glaze over the cooled muffins.

Notes

Store freshly baked muffins at room temperature in an airtight container for up to 2–3 days.
Refrigerate muffins in an airtight container for up to 5 days for longer storage.
To freeze: cool muffins completely, freeze in a single layer until solid, then transfer to a labeled freezer-safe bag or container; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
If using frozen blueberries, do not thaw before adding—toss them in a little flour to prevent sinking.