Blueberry Lemon Cream Cheese Muffins

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

Ingredients

4 ounces cream cheese (room temperature)

4 tablespoons unsalted butter (room temperature)

1 tablespoon lemon juice

2 tablespoons lemon zest

2 teaspoon vanilla extract

½ cup whole milk

2 large eggs (room temperature)

2 cups all-purpose flour

⅔ cup granulated sugar

1½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 pint fresh blueberries (rinsed and picked through)

½ cup powdered sugar

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Directions

Preheat the oven to 350°F. Line muffin tin with parchment liners or grease well. Set aside.

Beat cream cheese and butter in a large mixing bow or the bowl of a stand mixer until creamy and smooth.

Add lemon juice, lemon zest and vanilla extract 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.

Evenly scoop the batter into liners until about ¾ full.

Bake muffins for 28 to 30 minutes or until just starting to turn golden brown. Remove from the oven and let cool slightly in muffin pan before transferring to a wire rack to cool completely.

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.

Nutrition

• Calories: 247 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Cholesterol: 48 mg
• Sodium: 148 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 1 g
• Total Sugars: 21 g
• Protein: 4 g