Blueberry Lemon Cream Cheese Muffins #recipes

Blueberry Lemon Cream Cheese Muffins #recipes

Blueberry Lemon Cream Cheese Muffins
Ingredients
Blueberry Lemon Mufins

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
Lemon Glaze
½ cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest

Instructions
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.
4 ounces cream cheese,4 tablespoons unsalted butter
Add lemon juice, lemon zest and vanilla extract and continue beating until combined.
1 tablespoon lemon juice,2 tablespoons lemon zest,2 teaspoon vanilla extract
Add milk and eggs and beat until well blended.
2 large eggs,½ cup whole milk
Combine flour, sugar, baking powder, baking soda and salt in a small bowl.
2 cups all-purpose flour,⅔ cup granulated sugar,1½ teaspoon baking powder,½ teaspoon baking soda,¼ teaspoon salt

Gradually add flour mixture to cream cheese mixture until combined. Fold in the blueberries.
1 pint fresh 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.
½ cup powdered sugar,2 tablespoons fresh lemon juice,1 tablespoon lemon zest
Drizzle over the top of muffins.