Lemon-Blueberry Cream Cheese Muffins
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!
- 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
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.
Calories: 255kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 181mg | Potassium: 146mg | Fiber: 1g | Sugar: 21g | Vitamin A: 355IU | Vitamin C: 6.6mg | Calcium: 57mg | Iron: 1.3mg