Description
Delicious blueberry lemon cream muffins with a creamy filling and optional lemon glaze.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (150 g) sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ cup (120 ml) milk
- 2 tbsp lemon juice (fresh)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries (tossed with 1 tsp flour to prevent sinking)
- 4 oz (113 g) cream cheese, softened
- 2 tbsp sugar (for filling)
- 1 tbsp lemon juice (for filling)
- 1 tsp lemon zest (for filling)
- 1 cup (120 g) powdered sugar (for glaze)
- 2–3 tbsp lemon juice (for glaze)
Instructions
- Make the Lemon Cream Filling: In a small bowl, beat cream cheese, sugar, lemon juice, and zest until smooth. Set aside.
- Make the Muffin Batter: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, whisk melted butter, sugar, eggs, milk, lemon juice, zest, and vanilla until smooth. Fold dry ingredients into wet, mixing just until combined. Do not overmix. Gently fold in blueberries.
- Fill Muffin Cups: Spoon 1 tbsp of batter into each muffin cup. Add about 1 tsp lemon cream filling in the center. Cover with more batter until cups are ¾ full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted near the edge comes out clean (avoid the cream center when testing). Let muffins cool in pan for 5 minutes, then transfer to a wire rack.
- Glaze or Frost (Optional): Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled muffins or pipe frosting as shown in the picture. Garnish with fresh blueberries and lemon zest slices.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Do not overmix the batter to keep muffins light and fluffy.
- For best results, use fresh blueberries.
- Adjust the amount of lemon juice in the glaze to achieve desired consistency.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg