Blueberry Lemon Cream Cheese Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

4 oz cream cheese (room temperature)

4 tbsp unsalted butter (room temperature)

1 tbsp lemon juice

2 tbsp lemon zest

2 tsp vanilla

2 eggs (room temperature)

½ cup whole milk

2 cups all-purpose flour

⅔ cup granulated sugar

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 pint fresh blueberries

1/2 cup powdered sugar

2 tbsp fresh lemon juice

1 tbsp lemon zest

Directions

Preheat the oven to 350F degrees.

Line muffin tin with cupcake liners.

Beat cream cheese and butter until smooth.

Add lemon juice, lemon zest and vanilla and continue beating until combined.

Add milk and eggs and beat until well blended.

Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.

Gradually add flour mixture to cream cheese mixture until combined.

Fold in the blueberries.

Scoop the batter into muffin tins until about ¾ full.

Bake for 30 minutes or until just starting to turn golden brown.

Let cool slightly.

Lemon Glaze

Whisk together powdered sugar, lemon juice and lemon zest. Add additional powdered sugar to thicken or additional lemon juice to thin.

Drizzle over the top of muffins.