Blueberry Lemon Cream Cheese Muffins are soft, bakery‑style muffins packed with juicy blueberries, bright lemon, and a rich cream cheese crumb, then finished with a tangy lemon glaze. They work as an elevated breakfast, a coffee‑shop style snack, or a light, citrusy dessert that freezes beautifully for make‑ahead mornings.
Why You’ll Love These Muffins
These muffins use cream cheese and butter together for a plush, almost cheesecake‑like texture that stays moist for days, while lemon juice and zest cut through the richness with fresh, zippy flavor. The batter bakes up tall with golden tops, and every bite has pops of blueberries plus a sweet‑tart lemon glaze that soaks into the top instead of forming a hard crust.
The method is straightforward: beat the cream cheese mixture, stir in the dry ingredients, fold in blueberries, bake, then whisk a quick three‑ingredient glaze. No special equipment beyond a mixer and muffin tin, and the recipe is flexible for fresh or frozen blueberries and different storage options (room temp, fridge, or freezer).