why make this recipe
Blueberry Lemon Cream Cheese Muffins are a delightful treat that combines the sweetness of blueberries with the tangy zing of lemon. These muffins are perfect for breakfast, a snack, or even dessert. The cream cheese adds a rich, creamy texture that makes each bite special. If you’re looking for a delicious way to enjoy fresh blueberries, this recipe is a must-try!
how to make Blueberry Lemon Cream Cheese Muffins
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
- 1/2 cup whole milk
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 pint fresh blueberries, rinsed and picked through
-
Lemon Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Directions :
- Preheat the oven to 350°F. Line a muffin tin with liners.
- In a large bowl, beat the cream cheese and butter until smooth.
- Add the lemon juice, lemon zest, and vanilla extract. Continue beating until well combined.
- Stir in the milk and eggs. Beat until everything is well blended.
- In a separate small bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the flour mixture to the cream cheese mixture, stirring until combined.
- Fold in the fresh blueberries gently.
- Scoop the batter into the muffin tins, filling each about 3/4 full.
- Bake for 30 minutes or until the tops are just starting to turn golden brown. Let them cool slightly.
- For the lemon glaze, whisk together powdered sugar, lemon juice, and lemon zest. Adjust the thickness with more powdered sugar or lemon juice as needed, then drizzle over the muffins.
- Storage: Store at room temperature for 2-3 days, refrigerate for up to 5 days, or freeze for up to 3 months.
how to serve Blueberry Lemon Cream Cheese Muffins
These muffins are best served warm, fresh from the oven, or at room temperature. They make a great addition to a breakfast table or can be enjoyed on their own as a tasty snack. Drizzling the lemon glaze on top adds an extra layer of flavor that everyone will love!
how to store Blueberry Lemon Cream Cheese Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can refrigerate them for up to 5 days. For longer storage, freeze the muffins for up to 3 months. Just make sure to wrap them well to avoid freezer burn.
tips to make Blueberry Lemon Cream Cheese Muffins
- Make sure your cream cheese and butter are at room temperature for easier mixing.
- Don’t overmix the batter; gently fold in the blueberries to keep them intact.
- You can substitute the blueberries with other fruits like raspberries or chopped strawberries for a different flavor.
- For an extra lemony zing, add more lemon zest to the batter or the glaze.
variation (if any)
You can create a lemon poppy seed version by adding 1-2 tablespoons of poppy seeds to the batter. This adds a lovely crunch and makes for a unique twist on the classic muffin.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just do not thaw them before adding to the batter to prevent them from bleeding into the muffins.
2. What can I use instead of cream cheese?
You can substitute with Greek yogurt or a dairy-free cream cheese if desired.
3. Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure it has a binding agent included.