Delicious Blueberry Cream Cheese Muffins with Lemon Zest
Indulge in these delightful Blueberry Cream Cheese Muffins, bursting with the natural sweetness of fresh blueberries and rich cream cheese. Infused with zesty lemon and a hint of vanilla, these muffins are perfect for breakfast, brunch, or as a sweet snack any time of the day. They come out fluffy and moist, with little pockets of cream cheese that melt in your mouth! Easy to make and even easier to share, this recipe will soon become a favorite in your household.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
fresh blueberries
1 cup (washed and tossed with flour)
all-purpose flour
2 cups (divided - 2 tablespoons for dusting blueberries and the rest for the batter)
sugar
3/4 cup (granulated)
baking powder
1 1/2 teaspoons (none)
baking soda
1/2 teaspoon (none)
salt
1 pinch (none)
cream cheese
3 ounces (cut into cubes)
lemon juice
3 teaspoons (freshly squeezed)
vanilla extract
2 teaspoons (pure)
butter or margarine
1/4 cup (melted)
milk
1/2 cup (any kind)
eggs
2 (large)
Instructions
1
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
2
In a small bowl, toss the fresh blueberries with about 2 tablespoons of all-purpose flour. This will help prevent them from sinking to the bottom of the muffins during baking. Set aside.
3
In a large mixing bowl, whisk together the remaining flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
4
In a separate large mixing bowl, beat the cream cheese with the lemon juice and vanilla extract until the mixture is smooth and creamy. This step is crucial for ensuring a well-blended batter.
5
Add the eggs to the cream cheese mixture and mix until fully incorporated.
6
Gradually add the dry flour mixture to the cream cheese mixture, followed by the melted butter and milk. Mix gently until just moistened. Do not overmix; it's okay if there are a few floury spots.
7
Carefully fold in the floured blueberries to keep them intact.
8
Scoop the batter into the prepared muffin cups, filling each about 2/3 full.
9
Bake for 18-20 minutes or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean.
10
Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these muffins?
These muffins feature a delightful blend of fresh blueberries and rich cream cheese, infused with zesty lemon and a hint of vanilla.
How many blueberries do I need for this recipe?
You will need 1 cup of fresh blueberries, washed and tossed with flour.
Why should I toss the blueberries in flour before adding them to the batter?
Tossing the blueberries in about 2 tablespoons of flour helps prevent them from sinking to the bottom of the muffins while baking.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
How long do these blueberry cream cheese muffins take to bake?
They typically bake for 18 to 20 minutes until the tops are lightly golden brown.
What type of flour is best for this recipe?
The recipe calls for 2 cups of all-purpose flour, divided for dusting the berries and the batter.
How much cream cheese is required?
You will need 3 ounces of cream cheese, cut into cubes.
Can I use bottled lemon juice?
While bottled can work, the recipe recommends 3 teaspoons of freshly squeezed lemon juice for the best flavor.
How much vanilla extract is used?
The recipe requires 2 teaspoons of pure vanilla extract.
Do I need butter or margarine?
You can use 1/4 cup of either melted butter or margarine.
What kind of milk should I use?
The recipe is flexible and allows for 1/2 cup of any kind of milk.
How many eggs are in the batter?
The recipe calls for 2 large eggs.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full with the prepared batter.
What are the leavening agents used?
This recipe uses 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Should I overmix the batter?
No, you should mix gently until just moistened; it is okay if there are a few floury spots.
How do I test if the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean, they are finished baking.
How much sugar is in the recipe?
The recipe uses 3/4 cup of granulated sugar.
Is there salt in these muffins?
Yes, the recipe includes one pinch of salt.
When do I add the cream cheese?
The cream cheese is beaten with the lemon juice and vanilla extract before adding the eggs and dry ingredients.
What is the first step in the instructions?
Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
How do I incorporate the blueberries?
Carefully fold in the floured blueberries at the very end to keep them intact.
Should I cool the muffins in the pan?
Yes, allow them to cool in the pan for a few minutes before transferring them to a wire rack.
What is the texture of these muffins?
They come out fluffy and moist with pockets of melted cream cheese.
How many ingredients are needed total?
There are 12 total ingredients required for this recipe.
What category does this recipe belong to?
This recipe is classified under breakfast muffins, quick breads, and desserts.
Is this recipe suitable for brunch?
Yes, these muffins are perfect for breakfast, brunch, or as a sweet snack.
How do I prepare the cream cheese?
The cream cheese should be cut into cubes and then beaten until smooth with the lemon and vanilla.
Can I substitute the fresh blueberries?
While the recipe specifies fresh, frozen blueberries can usually be used, though they may slightly change the bake time.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that is simple to make and share.
What makes these muffins moist?
The combination of milk, melted butter, and cream cheese ensures a moist and tender crumb.