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Blueberry Lemon Cream Cheese Muffins — Moist, Tangy & Bakery-Style Muffins

Why You’ll Love Them

  • Soft, tender muffins filled with juicy blueberries and a burst of fresh lemon flavor. The 【cream cheese】 in the batter gives them a rich, moist crumb that stays deliciously soft for days.
  • A bright, tangy lemon glaze finishes them off — sweet, zesty and irresistible! Perfect for breakfast, brunch, snacks or dessert.
  • Homemade, easy to make, and much more flavorful than store-bought muffins. No fancy technique required.

Muller

Blueberry Lemon Cream Cheese Muffins

Soft, moist muffins bursting with juicy blueberries and bright lemon flavor — topped with a tangy lemon glaze. Perfect for breakfast, brunch or dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 247
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz cream cheese, room temperature
  • 4 Tbsp unsalted butter, room temperature
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp lemon zest
  • 2 Tsp vanilla extract
  • ½ cup whole milk
  • 2 large eggs, room temperature
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 pint fresh blueberries (rinsed and drained)
  • ½ cup powdered sugar (sifted)
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest

Equipment

  • bakery-style muffins
  • Muffin liners or cooking spray
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula or spoon
  • Wire rack for cooling

Method
 

  1. Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with liners or grease it well.
  2. Beat cream cheese and butter until smooth and creamy.
  3. Add lemon juice, lemon zest, vanilla, milk, and eggs; mix until combined.
  4. Whisk together flour, sugar, baking powder, baking soda and salt in a separate bowl.
  5. Gradually add dry mix to wet mix; stir until just combined — do not overmix.
  6. Fold in blueberries gently.
  7. Fill muffin cups about ¾ full; top with extra blueberries if desired.
  8. Bake 28–30 minutes or until golden and a toothpick comes out clean.
  9. Cool completely before glazing.
  10. Whisk glaze ingredients until smooth; adjust consistency; drizzle over muffins.
  11. Let glaze set before serving.

Notes

– Toss frozen blueberries with a tablespoon of flour first to prevent them from sinking.
– Overmixing batter may cause dense muffins rather than light and fluffy ones.
– Use fresh lemon zest for maximum flavor.

🧑‍🍳 Ingredients

Muffins

  • 4 oz cream cheese, room temperature
  • 4 Tbsp unsalted butter, room temperature
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp lemon zest (fresh)
  • 2 tsp vanilla extract
  • ½ cup whole milk
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • ⅔ cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 pint fresh blueberries (rinsed and drained)

Lemon Glaze

  • ½ cup powdered sugar (sifted)
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp lemon zest (optional extra for stronger flavour)

📝 Instructions

  1. Preheat oven to 350 °F (≈ 175 °C). Line a 12-cup muffin tin with parchment or tulip liners (or grease well).
  2. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
  3. Add lemon juice, lemon zest, vanilla, milk and eggs; beat until everything is well combined and smooth.
  4. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture into the wet mixture. Stir until just combined — be careful not to overmix.
  6. Gently fold in the blueberries. If using frozen, toss them with a little flour first to avoid sinking.
  7. Scoop the batter into the muffin cups until about ¾ full. Top with a few extra blueberries if desired.
  8. Bake for 28–30 minutes — or until muffins are just starting to turn golden on top and a toothpick inserted in center comes out clean.
  9. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely before glazing.

🍋 Lemon Glaze

  1. In a small bowl, whisk together powdered sugar, lemon juice and lemon zest until smooth. If glaze is too thin ⇒ add more powdered sugar; too thick ⇒ add a tiny bit more lemon juice.
  2. Drizzle glaze over cooled muffins and let set before serving.

📌 Tips & Variations / Why They Work

  • The cream cheese + butter base gives a moist and tender crumb that bakery muffins often have. The lemon zest and juice brighten flavors.
  • For a fruit variation, you can swap blueberries for raspberries, blackberries, or mixed berries — or add a tablespoon of orange zest for a citrusy twist.
  • Gluten-free option: use a gluten-free 1:1 flour blend. Texture will be slightly different but still tasty.
  • For more texture, sprinkle coarse sugar on top before baking to get a crispy sugar crust.
  • If you like more intense lemon flavor — add extra lemon zest to glaze or batter (just a little).

🧊 Storage & Freezing

  • Room temperature: Keep muffins in an airtight container for 2–3 days.
  • Refrigerator: Store in airtight container for up to 5 days — glaze may soften slightly.
  • Freezer: After cooling completely, freeze in a single layer on a tray; then move to a freezer-safe container/bag. They keep up to 3 months. Thaw overnight in fridge or at room temperature.

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