Blueberry-Lemon Cream Cheese Muffins
Blueberry-Lemon Cream Cheese Muffins
Blueberry-Lemon Cream Cheese Muffins
Blueberry-Lemon Cream Cheese Muffins

Blueberry-Lemon Cream Cheese Muffins

David Venable

Serve up breakfast with a surprise inside! These mouthwatering muffins feature a tart lemon cream cheese filling that perfectly complements the sweet blueberries

Filling

  • 4 oz cream cheese, softened
  • 3 Tbsp sugar
  • 1/2 tsp vanilla
  • 1 tsp lemon zest
  • 1 tsp lemon juice

Directions

Preheat oven to 375°F degrees and line a 12-cup muffin tin with cupcake liners.
To make the filling, beat together all of the filling ingredients in a stand mixer, or in a mixing bowl using a hand mixer, until combined. Set aside.
To make the muffins, toss together the blueberries and 1/2 Tbsp of the flour in a small mixing bowl. Set aside.
Mix together the 2 cups flour, 2/3 cup sugar, baking powder, and salt in a large mixing bowl.
In another mixing bowl, combine the buttermilk, vanilla, egg, and melted butter.
Gently fold the wet ingredients into the dry ingredients, until just combined.
Add the flour-coated blueberries to the batter and stir, being careful not to overmix.
Put 2 Tbsp of the batter in each muffin liner, followed by 2 tsp of the cream cheese filling. Top with another 1-1/2 Tbsp of the batter. Sprinkle the sanding sugar over top, using 1/4 tsp of sugar for each filled muffin cup. Bake for 20–25 minutes, until golden brown.

Muffins

  • 1 cup blueberries
  • 2 cups + 1/2 Tbsp all-purpose flour, divided
  • 2/3 cup sugar
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 egg, room temperature
  • 1/2 cup butter, melted and slightly cooled
  • 3 tsp sanding sugar, for topping

Cook's Notes

Tossing the blueberries with flour before adding them helps to keep them suspended in the batter.

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