Description
Soft, zesty muffins filled with juicy blueberries and a rich cream cheese center, topped with an optional lemon glaze.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 g) sour cream or Greek yogurt
- ¼ cup (60 ml) milk
- Zest of 1 large lemon
- 1½ cups (225 g) fresh or frozen blueberries
- 8 oz (225 g) cream cheese, softened
- ¼ cup (50 g) sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ cup (60 g) powdered sugar
- 1–2 tbsp lemon juice
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
- Beat cream cheese, sugar, lemon juice, and vanilla until smooth. Set aside.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs, vanilla, sour cream, milk, and lemon zest.
- Fold in dry ingredients, then gently fold in blueberries.
- Spoon batter into liners, add cream cheese filling, and top with more batter (¾ full).
- Bake for 18–22 minutes. Cool 5 mins in pan, then on rack.
- Whisk glaze ingredients and drizzle over cooled muffins (optional).
Notes
- For stronger lemon flavor, add ½ tsp lemon extract.
- Don’t thaw frozen blueberries; toss with 1 tbsp flour.
- Let muffins cool fully before glazing.
- Great for freezing or refrigerating — tastes even better chilled.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: blueberry muffins, lemon muffins, cream cheese center, homemade muffins, breakfast baking