Blueberry Lemon Cream Cheese Muffins

Blueberry Lemon Cream Cheese Muffins are super moist muffins bursting with the taste of lemon and filled with sweet blueberries.

5 from 2 votes

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Course: Breakfast, Snack

Cuisine: American

Keyword: Blueberry lemon cream cheese muffins, blueberry muffins

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: muffins

Calories: 222kcal

Author: Dawn

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.

Nutrition information is an estimate and may vary with different brands of ingredients used.