Description
Delicately moist muffins bursting with blueberries and bright lemon flavor, enriched with cream cheese and topped with a tart lemon glaze.
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
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.
Nutrition
- Serving Size: 1 muffin
- Calories: 247 kcal
- Sugar: 21 g
- Sodium: 148 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 48 mg
