Cream cheese muffins with lemon and blueberries

These cream cheese muffins with lemon and blueberries are sweet, tangy, and super pretty!

The main ingredient in this recipe is cream cheese, and it’s the most noticeable flavor in the muffins. Besides that, of course, they have blueberries and lemon. Now, instead of using lemon as such, you can use lime, and in fact we sometimes like better than lemon for some reason.

They are rich, wholesome, decadent and very soft. They are a bit crispy on top, which is always wonderful, and then on the inside they feel like a cloud. They are heavenly. I find that combining something acid with something else with a softer, sweeter flavor is always a good idea.

Plus, for any type of dessert it is always good to combine some dairy with a citrus, because it simulates the same environment as the buttermilk does in the mixture, and in the end it makes any dessert, as a result, more unctuous, softer, and also makes things puff up more and have more air bubbles in the end, which makes everything softer, because it creates an acidic environment that helps a lot to make this happen.

These muffins make me feel cozy. They are one of those things that make me feel at “home” so to speak, just by making. They are the ideal recipe to make when having brunch at home, or to make with some friends and family to enjoy together.

Also, using blueberries for this recipe, makes it really fun in my opinion. When we use fresh blueberries in a recipe that we then bake, as in the case of these muffins, they “explode” during baking, and leave “bubbles” of their size painted purple and full of flavor. It is delicious to find them when you are eating these muffins.

If you like this recipe you have to see our blueberry pound cake, you will love it for sure!

Cream cheese muffins with lemon and blueberries

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Prep Time 20 minutes mins

Cook Time 16 minutes mins

Total Time 36 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Ingredients

  

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For the crumble:

• 1 tbsp (0.53 oa) (15 gr) cream cheese, at room temperature
• 2 tbsp (1 oz) (30 gr) white sugar
• 2 tbsp (0.56 oz) (16 gr) all purpouse flour

For the cupcakes:

• 1/2 C (395 oz) (112 gr) cream cheese, at room temperature
• 1/4 C (1.97 oz) (56 gr) unsalted butter, at room temperature
• 3/4 C (5.30 oz) (150 gr) white sugar
• 2 eggs
• 1/4 C (2 fl oz) (60 ml) lemon or lime juice, fresh
• 1 tbsp lemon or lime zest
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1/2 C (4 fl oz) (120 ml) whole milk
• 2 C (9.17 oz) (260 gr) all purpouse flour
• 1 1/2 tsp (0.26 oz) (7.5 gr) baking powder
• 1/2 tsp (0.08 oz) (2.5 gr) baking soda
• 1/2 tsp (0.08 oz) (2.5 gr) salt
• 1 1/2 C blueberries, fresh or frozen, rinsed and dried

For the lemon glaze:

• 1/2 C (2.15 oz) (61 gr) confectioners sugar (powdered sugar)
• 2 tbsp (1 fl oz) (30 ml) lemon or lime juice, fresh
• The zest of 1/2 lemon or 1 lime

Instructions

 

For the crumble:

• Add all ingredients to a medium bowl. Mix with a fork or your fingers until you have a crumbly, small lumpy dough. Reserve in the refrigerator until needed.

For the cupcakes:

• Preheat oven to 374º F (190° C). Place cupcake liners in a 12 muffin pan. In a medium bowl, sift together the flour with the baking powder, baking soda and salt.
• In a different large bowl, add the cream cheese with the butter and sugar. Beat using a hand whisk or electric mixer for 2 minutes until light and fluffy.
• Add the eggs one at a time, beating for 30 seconds after each addition. Add the lemon juice, lemon zest and vanilla extract and beat until well blended. Add in the milk and beat for 1 minute more until very smooth.
• Add the flour mixture in two additions, beating for 20 seconds after each addition to obtain a smooth, soft batter. Mix in the blueberries doing folding motions just until incorporated, so they don't fall apart too much.
• Carefully pour the mixture into the 12 muffin cups, filling each one 3/4 of their capacity. Top each muffin with a little of the crumble that was prepared. before.
• Bake the muffins at 374º F (190° C) for approximately 16 minutes or until they are lightly browned and a wooden toothpick comes out clean when inserted.
• Remove the muffins from the oven and let them cool down for at least 10 minutes and then decorate them with glaze.

For the lemon glaze:

• Add all ingredients to a small bowl and mix with a fork until a smooth glaze forms. Using the same fork, decorate each muffin with a little of this glaze by drizzling on top.

Tried this recipe?Let us know how it was!