Sweet and tart Lemon-Blueberry Cream Cheese Muffins, great for breakfast, brunch, or a snack. Filled with lemon zest, blueberries, cream cheese, and topped with a delicious lemon glaze, they are just perfect for any table!
Welcome to day three of the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother's Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche - there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win! You can find out more about the Sponsors here.
I've always loved blueberry muffins, and just recently tried lemon-blueberry muffins for the first time. The lemon adds a tartness, and some might not love it (my mother-in-law didn't), but I think it's a great change-up from the traditional.
I might have messed up with the name, "Lemon-Blueberry Cream Cheese Muffins' instead of blueberry-lemon muffins. I realized this after I remembered a discussion I had with my friend Becca, where she said it's blueberry-lemon, unless my muffins are actually blue. Well, they aren't blue, but they are lemon muffins with blueberries in them, so....I don't know.
I adapted this recipe from Mom on Timeout, replacing the lemon juice in the muffins with #BrunchWeek sponsor Nielsen-Massey Fine Vanillas & Flavors lemon extract, and giving the glaze a little extra sweetness with Dixie Crystals powdered sugar.
Lemon-Blueberry Cream Cheese Muffins
Read on after the recipe to see all the other delicious #BrunchWeek recipes shared today, and enter the giveaway!
Lemon-Blueberry Cream Cheese Muffins
Ingredients
- 5 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter
- 1 tablespoon Nielson-Massey lemon extract
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 2 eggs at room temperature
- ½ cup milk I used 2%. Whole milk is fine, do not use skim)
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 pint fresh blueberries
- ½ cup powdered sugar, plus additional teaspoons to taste
- 3 tablespoons fresh squeezed lemon juice
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
- In a large, heavy bowl, beat the cream cheese and butter on low speed until smooth. Add the lemon extract, lemon zest, vanilla, milk, and eggs, continue beating until well combined.
- In a small bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Slowly add the flour mixture to the cream cheese mixture while beating on low speed until fully combined.
- Fold in the blueberries.
- Scoop the batter into the lined muffin tins until about ¾ full.
- Bake in the preheated oven for about 30 minutes, or until just starting to turn golden brown. Let cool slightly before glazing.
- In a small bowl combine the powdered sugar and fresh squeezed lemon juice, mix well with a whisk. Taste and add additional sugar or lemon juice as needed (I added about 3 more teaspoons). Let sit for a minute or two to thicken, Brush the glaze over the tops of the muffins. Serve warm or at room temperature.
Nutrition
BrunchWeek Beverages:
- Charred Onion Rickshaw by Culinary Adventures with Camilla.
- Fruity Popsicle Sparkling Cocktails by The Healthy Fit Foodie.
- Boozy Margarita Smoothie by The Spiffy Cookie.
BrunchWeek Breads, Grains and Pastries:
- Baked Blueberry Oatmeal by Hezzi-D's Books and Cooks.
- Baked S'Mores Doughnuts by Sarcastic Cooking.
- Beghrir Choco (Algerian Chocolate Honeycomb Pancakes) by Tara's Multicultural Table.
- Blueberry Raisin Bread by Palatable Pastime.
- Blueberry Swirl Bread by Big Bear's Wife.
- Cinnamon Bubble Roll by That Skinny Chick Can Bake.
- Everything Bagel Bread by Love & Confections.
- Homemade Cinnamon Swirl Bread by Family Around The Table.
- Lemon Blueberry Shortcake by {i love} my disorganized life.
- Meyer Lemon Blackberry Cinnamon Rolls by Cindy's Recipes and Writings.
- Nori Granola by The Texan New Yorker.
- Orange Cardamom Pancakes by Nik Snacks.
BrunchWeek Fruits, Vegetables and Sides:
- Apple Crisps with Maple Yogurt Dip by The Barbee Housewife.
- Asparagus Cheddar Tart by Making Miracles.
- Blueberry Cobb Salad by The Crumby Cupcake.
- Fruit Salad (Two Ways) with Poppy Seed Vinaigrette by Books n' Cooks.
- Sorrel & Chive Dip with Spring Vegetables by Wholistic Woman.
BrunchWeek Egg Dishes:
- Crispy Breakfast Pitas by The Chef Next Door.
- Panchetta and Kale Omelette by Gluten Free Crumbley.
- Shrimp and Grits Eggs Benedict with Spicy Red Eye Gravy by The Suburban Soapbox.
- Vegetarian Quiche by Forking Up.
BrunchWeek Main Dishes:
- BBQ Cheese and Bacon Mushrooms by Jane's Adventures in Dinner.
- Mexican Chicken Chilaquiles by Sweet Beginnings.
- Shrimp and Grits by The Redhead Baker.
BrunchWeek Desserts:
- Lemon Cheesecake Turnovers by From Gate to Plate.
- Struesel Topped Apple Gallette by Pink Cake Plate.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
THIS GIVEAWAY HAS NOW ENDED
Rachel @ {i love} my disorganized life says
I have many food loves, but the combo of blueberries and cream cheese in a muffin is high on the list! I can almost taste their goodness!
Liz says
Your muffins look fabulous!!! What a yummy treat!!!
Bernadette says
Thanks Liz!
Caroline says
I am seriously adding the ingredients for these to my grocery list, right now! They look incredible!
Bernadette says
Thank you Caroline!