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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.