Ingredients
Blueberry Lemon Muffins
- 4 ounces cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 1 tablespoon lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- ½ cup whole milk
- 2 large eggs, room temperature
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 pint fresh blueberries, rinsed and picked through
Lemon Glaze
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Ingredient Notes: Why They Matter
- Cream cheese (4 oz): Adds tang, moisture, and a tender, velvety crumb that differentiates these from standard blueberry muffins; it acts like built‑in richness without needing sour cream.
- Butter (4 tbsp, unsalted): Creams with the cream cheese for flavor and structure; unsalted lets you control overall saltiness.
- Lemon juice & zest: Juice adds bright acidity and moisture, while zest carries intense lemon oils that survive baking, giving a noticeable citrus punch.
- Vanilla extract (2 tsp): Rounds out the lemon and blueberry and keeps the muffin from tasting overly sharp or one‑note.
- Whole milk (½ cup): Provides fat and liquid for a smooth batter; whole milk gives better texture than low‑fat options.
- Eggs (2, room temp): Bind the batter and contribute lift and structure; room temperature eggs incorporate more easily into the creamy base.
- All‑purpose flour (2 cups): Standard protein content gives enough structure for domed muffins while staying tender when combined with cream cheese and butter.
- Granulated sugar (⅔ cup): Sweetens and helps with browning; amount is balanced so the lemon and berries still shine.
- Baking powder & baking soda: Work together to provide lift; baking soda reacts with the acidic lemon and cream cheese for extra rise, while baking powder gives steady structure.
- Salt (¼ tsp): Enhances all flavors and keeps the sweetness in check.
- Blueberries (1 pint): Provide juicy bursts of sweetness and color; fresh are ideal, but frozen work with minor handling tweaks.
- Powdered sugar (½ cup): Forms a smooth glaze that clings to the muffin tops; fine texture dissolves quickly.
- Lemon juice & zest for glaze: Reinforce the citrus flavor and give a bright, tangy contrast to the rich crumb.
Step-by-Step Instructions
1. Prep the pan and oven
Preheat the oven to 350°F (175°C). Line a standard muffin tin with parchment or paper liners, or grease each cup very well to prevent sticking. Set aside while you prepare the batter so the oven is fully hot when the muffins go in.
2. Beat cream cheese and butter
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat the room‑temperature cream cheese and unsalted butter together on medium speed until the mixture is creamy, smooth, and fully combined with no lumps. This usually takes 1–2 minutes, scraping the bowl as needed.
3. Add lemon, vanilla, milk, and eggs
Add the lemon juice, lemon zest, and vanilla extract to the bowl and continue beating until everything is evenly combined and fragrant. Pour in the milk and crack in the two room‑temperature eggs, then beat again until the mixture is smooth and well blended; it may look slightly looser but should still be creamy.
4. Combine dry ingredients
In a separate small bowl, whisk together the all‑purpose flour, granulated sugar, baking powder, baking soda, and salt until homogenous. This disperses the leaveners and helps prevent pockets of baking powder or soda in the finished muffins.
5. Bring batter together and fold in blueberries
Gradually add the dry mixture to the cream cheese mixture, mixing on low speed or stirring by hand just until the flour is incorporated and no dry streaks remain. Avoid overmixing at this stage to keep the crumb tender and avoid tough muffins.
Gently fold in the blueberries with a spatula, using broad, light motions to keep them from breaking and streaking the batter. If using frozen berries, add them straight from the freezer and toss in a bit of flour first to help prevent them from sinking.
6. Fill and bake
Evenly divide the batter among the prepared muffin cups, filling each about ¾ full for nicely domed tops. If desired, press a few extra blueberries onto the tops for appearance.
Bake for 28–30 minutes, or until the muffins are just starting to turn golden brown around the edges and a toothpick inserted into the center of one muffin comes out with a few moist crumbs but no wet batter. Remove the pan from the oven and let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before glazing.
Lemon Glaze
In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency as needed: add a little more powdered sugar to thicken or a bit more lemon juice to thin.
Once the muffins are fully cooled (or just barely warm), drizzle the glaze over the tops using a spoon or small piping bag. Let the glaze set before stacking or storing.