Blueberry Lemon Cream Cheese Muffins are super moist muffins bursting with the taste of lemon and filled with sweet blueberries.
These blueberry lemon cream cheese muffins are perfect for breakfast or an afternoon snack. I love the combination of the blueberries and the lemon. And the lemon icing adds a burst of lemon flavor to these moist muffins.
Blueberry muffins are always a favorite in our house. Adding the lemon to these blueberry muffins takes them to a whole new level. I love almost any summertime fruit combined with lemon, it makes the flavor extra special.
- Have the cream cheese, butter, and eggs at room temperature. This will help with mixing the ingredients easier.
- Beat the cream cheese with an electric mixer before adding the other ingredients.
- Don’t over-mix the batter.
- This recipe makes about 14 to 16 muffins depending on how full you fill the tins.
- Make sure to grease the tins or line them with paper muffin cups for easy removal.
- For best results store the muffins in an airtight container in the refrigerator.
- The muffins can be frozen for up to 3 months. If freezing the muffin I would suggest icing the muffins after they are out of the freezer and thawed. Make sure to cool the muffins completely before freezing.
Steps for making blueberry lemon cream cheese muffins
In a medium bowl combine beat the cream cheese with an electric mixer. Add the butter and beat in.
Add the sugar to the cream cheese mixture and mix. Beat in the eggs.
Mix in the lemon zest. Add the milk and lemon juice and mix until combined.
Sift together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and fold in just until combined. Gently fold in the blueberries.
Fill the muffin tins about to 3/4 to almost full with the batter.
Once the muffins are baked cool on a cooling rack until completely cooled. Make the icing while the muffins are cooled. Drizzle icing over top of the muffins.
Do you know the nutritional benefits of blueberries? Here are a few of the benefits:
- They are high in antioxidants
- Full of vitamin C
- They are low in calories and high in nutrients
- Fight inflammation
Check these muffin recipes:
If you make these blueberry lemon cream cheese muffins, I would love to hear about them! Please leave me a comment and a rating.
Blueberry Lemon Cream Cheese Muffins
- 4 ounces cream cheese
- 1/4 cup butter
- 1 cup sugar
- 2 eggs
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/2 cup milk
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups blueberries
- 1 1/4 cup powdered sugar
- 2 – 4 teaspoons lemon juice
Preheat the oven to 375 degrees F. Grease or line muffin tins.
- In a medium bowl beat the cream cheese with an electric mixer until fluffy. Add the butter and mix until blended.
- Add the sugar to the cream cheese mixture and mix until incorporated. Mix in the eggs.
- Add the lemon zest and mix in. Mix in the lemon juice and milk.
- Sift together the flour, baking, soda, baking powder, and salt. Add to the wet ingredients and fold in just until the mixture is combined.
- Gently fold in the blueberries.
- Fill the muffin tins so that they are about 3/4 to almost full. Place in the preheated oven and bake for 16 to 18 minutes. The edges should be lightly browned.
- Remove muffins from tins and cool completely.
- While the muffins are cooling mix together the icing.
- In a small bowl add the powdered sugar gradually add the lemon juice until the right consistency. Beat with a spoon until the icing is smooth. Drizzle the icing over the muffins.
- These are best eaten fresh. They can be frozen, but I would add the icing after they are taken out of the freezer and defrosted.
- The cream cheese, butter, and eggs should be at room temperature.
- Fresh blueberry work best for this recipe, if using frozen make sure to thaw before adding to the batter.
- This recipe makes 14 to 16 muffins, depending on how much you fill each tin.
- The muffins should be stored in an airtight container in the refrigerator for 2 to 3 days.
- The muffins can be frozen for up to 3 months. If freezing the muffins frost them after they have been thawed.
This recipe was originally published on June 24, 2018. It has been updated with new content and pictures on June 29, 2023.