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Blueberry Lemon Cream Cheese Muffins

Featured in Bright Starts to Your Day.

These indulgent breakfast muffins achieve perfect balance through the combination of tangy cream cheese, juicy fresh blueberries, and bright lemon flavor that shines in both the tender muffin and sweet glaze. The cream cheese creates incredible moisture while the berries add bursts of freshness throughout. The double dose of lemon in both muffin and glaze adds that perfect citrus pop that makes them absolutely irresistible. They're the kind of breakfast treat that makes any morning feel special!
A smiling woman in a chef's jacket stands in a commercial kitchen, looking at the camera with various food containers and utensils in the background.
Updated on Tue, 14 Jan 2025 23:23:48 GMT
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Three freshly baked blueberry muffins with a drizzle of glaze, surrounded by fresh blueberries and a lemon in the background. Pin it
Three freshly baked blueberry muffins with a drizzle of glaze, surrounded by fresh blueberries and a lemon in the background. | tasteofcook.com

I've been tweaking this Blueberry Lemon Cream Cheese Muffins recipe for months, and oh my goodness, I think I've finally perfected it! These aren't your average muffins they're incredibly soft and tender (thanks to a secret ingredient cream cheese!) and literally bursting with juicy blueberries. That bright lemon glaze on top? Pure heaven! My daughter says they taste like sunshine, and I couldn't agree more.

Why These Muffins are Special

You know those bakery muffins you can't stop thinking about? These are even better! The cream cheese gives them this incredible tenderness that you just can't get with regular muffins. Every bite has the perfect balance of sweet blueberries and zingy lemon. I brought these to my son's teacher appreciation breakfast, and three people chased me down for the recipe!

Let's Gather Our Ingredients

  • Blueberries: Fresh or frozen both work I always keep frozen ones on hand for muffin emergencies!
  • Cream Cheese: This is our secret weapon for incredibly tender muffins.
  • Butter: Please use the real stuff here it makes such a difference.
  • Lemons: We're using both juice and zest double the sunshine!
  • Flour: Just regular all-purpose flour nothing fancy needed.
  • Eggs: Set these out early to reach room temperature.
  • Baking Powder & Soda: Our dynamic duo for perfect rise.
  • Sugar: Regular granulated sugar works perfectly.

Let's Make Some Magic

The Base
First, we'll cream together our butter and cream cheese until they're best friends. Add in those bright lemony flavors and eggs it'll smell amazing already!
Muffin Time
Fill those liners generously I like to use an ice cream scoop for perfect portions. Don't forget to sprinkle extra blueberries on top they look so pretty!
The Finishing Touch
That lemon glaze is like jewelry for your muffins. Just sweet enough with a perfect tangy kick.

My Best Tips

After making these countless times, I've learned a few tricks! Always (always!) use room temperature ingredients they blend so much better. That little trick of coating blueberries in flour? It really works they won't sink to the bottom! And resist the urge to overmix your batter tender muffins are happy muffins!

Keeping Them Fresh

These muffins never last long in my house, but when they do, I've found the best way to store them. Pop them in an airtight container, and they'll stay perfect for a few days. If you're batch baking (smart thinking!), they freeze beautifully. I often make a double batch and freeze half it's like finding treasure when you remember they're in there!

Mix It Up

Sometimes I like to get creative with these muffins. Last week I swapped in raspberries divine! The orange zest version was a hit at our brunch party. And when I'm feeling fancy, I'll add a streusel topping or sneak in some lemon curd. My kids love when I add a handful of white chocolate chips talk about heaven!

Common Questions

I get asked these questions all the time! Yes, frozen berries work perfectly just don't thaw them first. For extra fluffy muffins, treat your batter like it's delicate think gentle folding, not aggressive mixing. And while that glaze is amazing, these muffins are totally delicious naked too sometimes I just dust them with a little powdered sugar if I'm feeling lazy!

A close-up of a blueberry muffin with a bite taken out, surrounded by whole muffins, fresh blueberries, and lemon slices on a wooden surface. Pin it
A close-up of a blueberry muffin with a bite taken out, surrounded by whole muffins, fresh blueberries, and lemon slices on a wooden surface. | tasteofcook.com

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?
Yes, use frozen berries directly from freezer without thawing. Toss them in flour first to prevent sinking in the batter. This also helps prevent color bleeding into the batter.
→ Why do ingredients need to be at room temperature?
Room temperature ingredients (cream cheese, butter, eggs) blend more smoothly and create a more even, tender texture in the finished muffins. They also incorporate better with other ingredients.
→ Can I make these ahead and freeze them?
Yes, freeze completely cooled muffins on a baking sheet, then transfer to freezer bags for up to 3 months. Thaw overnight in refrigerator or at room temperature. Best to glaze after thawing.
→ Why use parchment liners instead of regular paper ones?
Tulip parchment liners hold their shape better and prevent sticking. They also allow the muffins to rise higher and create a more professional bakery-style appearance.
→ How do I know when the muffins are done?
Muffins should be just starting to turn golden brown and spring back when lightly touched. A toothpick inserted in center should come out clean or with just a few moist crumbs.

Lemon Blueberry Muffins

Tender muffins made with cream cheese and bursting with fresh blueberries and lemon flavor, finished with a tangy lemon glaze.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes

Category: Breakfast Ideas

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 muffins)

Dietary: Vegetarian

Ingredients

01 Cream cheese, room temperature (4 ounces).
02 Unsalted butter, room temperature (4 tablespoons).
03 Lemon juice (1 tablespoon).
04 Lemon zest (2 tablespoons).
05 Vanilla extract (2 teaspoons).
06 Whole milk (1/2 cup).
07 Large eggs, room temperature (2).
08 All-purpose flour (2 cups).
09 Granulated sugar (2/3 cup).
10 Baking powder (1 1/2 teaspoons).
11 Baking soda (1/2 teaspoon).
12 Salt (1/4 teaspoon).
13 Fresh blueberries (1 pint).
14 Powdered sugar (1/2 cup).
15 Lemon juice for glaze (2 tablespoons).
16 Lemon zest for glaze (1 tablespoon).

Instructions

Step 01

Preheat oven to 350°F. Line muffin tin with parchment liners or grease well.

Step 02

Beat cream cheese and butter until creamy. Add lemon juice, zest, and vanilla. Mix in milk and eggs.

Step 03

Mix flour, sugar, baking powder, baking soda, and salt in separate bowl.

Step 04

Gradually add flour mixture to cream cheese mixture. Fold in blueberries.

Step 05

Fill muffin liners 3/4 full. Bake 28-30 minutes until golden brown.

Step 06

Whisk powdered sugar, lemon juice and zest for glaze. Drizzle over cooled muffins.

Notes

  1. Can store at room temperature 2-3 days.
  2. Freezes well up to 3 months.
  3. Use frozen berries without thawing.

Tools You'll Need

  • Muffin pan.
  • Tulip parchment liners.
  • Electric mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 247
  • Total Fat: 8 g
  • Total Carbohydrate: 39 g
  • Protein: 4 g