Lemon Blueberry Muffins (Print Version)

# 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:

01 - Preheat oven to 350°F. Line muffin tin with parchment liners or grease well.
02 - Beat cream cheese and butter until creamy. Add lemon juice, zest, and vanilla. Mix in milk and eggs.
03 - Mix flour, sugar, baking powder, baking soda, and salt in separate bowl.
04 - Gradually add flour mixture to cream cheese mixture. Fold in blueberries.
05 - Fill muffin liners 3/4 full. Bake 28-30 minutes until golden brown.
06 - Whisk powdered sugar, lemon juice and zest for glaze. Drizzle over cooled muffins.

# Notes:

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

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