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Blueberry Lemon Cream Cheese Muffins

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 1 vote
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 14 muffins
Calories: 253kcal
Author: Dawn


  • 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

Lemon icing

  • 1 1/4 cup powdered sugar
  • 3 -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 on the low speed of the mixer, mix in just until the flour is mixed in. 
  • Gently fold in the blueberries.
  • Fill the muffin tins so that they are about 3/4 of the way full. Place in the preheated oven and bake 16 to 18 minute. The edges should be lightly browned. 
  • Remove from the oven 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.



Calories: 253kcal