Oh wow, have you ever tried blueberry lemon cream cheese muffins? I remember the first time I baked them, my kitchen smelled so good! It was like a little lemony, creamy bakery in my own home.

What I love about these muffins is how they’re soft and full of berries. The cream cheese makes them rich and smooth, and the lemon adds a fun, zippy taste. Every bite feels like a happy little surprise!

If you like muffins, you’ll love these. I promise they’re not too hard to make. And when you pull them out of the oven, it’s hard not to grab one right away!

Wanna bake some with me? Get your muffin tin ready, and let’s make these yummy muffins together!

Why You’ll Love This Recipe

Perfect Balance of Flavors: The sweet blueberries, tangy lemon, and creamy texture of the cream cheese make every bite a burst of flavor.
Fluffy and Moist: Thanks to the cream cheese and whole milk, the muffins are soft and tender with a moist crumb.
Easy to Make: This recipe uses simple ingredients and a straightforward process to create muffins that taste like they came from a bakery.
Great for Any Occasion: Whether it’s a quick breakfast, an afternoon snack, or a crowd-pleasing brunch, these muffins will never disappoint.
Make-Ahead Friendly: Bake a batch in advance for busy mornings or to have on hand for guests. They freeze beautifully!

Required Kitchen Tools

Before we dive into the ingredients and instructions, let’s go over the basic tools you’ll need to make these Blueberry Lemon Cream Cheese Muffins:

Mixing Bowls: A few medium and large bowls will be needed to mix the wet and dry ingredients separately.
Hand or Stand Mixer: While a stand mixer is not essential, it does make mixing the cream cheese, butter, and sugars easier. Alternatively, a hand mixer will work well.
Measuring Cups and Spoons: Accuracy is key in baking, so make sure you have a good set of measuring cups and spoons.
Muffin Tin: You’ll need a standard 12-cup muffin tin. Lining it with muffin liners or greasing it will prevent sticking.
Whisk and Spatula: A whisk is necessary to mix dry ingredients, while a spatula will help you fold in the blueberries without breaking them.
Zester: For fresh lemon zest, a fine zester or microplane will be ideal.

Ingredients

Muffin Base:

Here’s what you’ll need to create these flavorful muffins (exact measurements can be found in the recipe card below):

Cream Cheese (room temperature): The base of these muffins. It adds moisture and a creamy texture that pairs beautifully with the blueberries.
Unsalted Butter (room temperature): Butter gives richness and a buttery flavor that complements the cream cheese.
Lemon Juice and Zest: Freshly squeezed lemon juice and zest provide the vibrant citrus flavor that makes these muffins stand out.
Vanilla Extract: Adds a subtle sweetness that balances the tart lemon.
Whole Milk: Whole milk contributes to the tender texture of the muffins, helping to keep them soft and moist.
Large Eggs (room temperature): Eggs bind the ingredients together, providing structure and stability to the muffins.
All-Purpose Flour: This is the main dry ingredient that forms the base of the muffins.
Granulated Sugar: The sugar sweetens the batter while allowing the tangy lemon to shine through.
Baking Powder and Baking Soda: These two leavening agents work together to help the muffins rise and become light and fluffy.
Salt: A pinch of salt brings all the flavors together and enhances the sweetness.
Fresh Blueberries: The star of the show! Fresh blueberries will provide bursts of juicy sweetness throughout the muffins.

Lemon Glaze:

For an extra burst of lemon flavor and a glossy finish, we’ll be adding a lemon glaze on top:

Powdered Sugar: The sweet base for the glaze, which will create a smooth, shiny finish.
Fresh Lemon Juice: Fresh lemon juice gives the glaze its bright, tangy flavor.
Lemon Zest: A bit of zest in the glaze adds extra citrus punch, intensifying the lemon flavor.

Variations for Blueberry Lemon Cream Cheese Muffins

While this recipe is already delicious as-is, here are a few variations you can try to make it your own:

Add Poppy Seeds: For a slightly crunchy texture and even more lemon flavor, try adding 1-2 tablespoons of poppy seeds to the batter.
Use Frozen Blueberries: If fresh blueberries are out of season, frozen blueberries will work just fine. Just make sure to toss them in a little flour before folding them into the batter to prevent them from sinking to the bottom.
Add Lemon Extract: If you’re craving even more intense lemon flavor, a teaspoon of lemon extract can be added to the batter along with the vanilla extract.
Substitute Greek Yogurt for Cream Cheese: If you want to cut back on the cream cheese, you can use Greek yogurt instead, which still provides a creamy texture with a tangy flavor.
Make Mini Muffins: For bite-sized treats, use a mini muffin tin and reduce the baking time to about 10-12 minutes.

Step-by-Step Instructions

Let’s walk through the process of making these delicious Blueberry Lemon Cream Cheese Muffins, step by step.

1. Prepare the Ingredients

Start by gathering all of your ingredients. It’s important to bring the cream cheese, butter, and eggs to room temperature, as this will make it easier to mix everything together and prevent lumps. Also, rinse the blueberries and pick through them to make sure they are all ripe and ready to go.

2. Make the Cream Cheese Mixture

In a large bowl, beat the room temperature cream cheese and unsalted butter together with a hand or stand mixer until smooth and creamy. This will take about 2-3 minutes. You want the mixture to be light and fluffy.

Once the cream cheese and butter are combined, add the granulated sugar and beat on medium speed until it’s well incorporated. This should take another 2-3 minutes. The sugar helps to soften the cream cheese mixture and gives the muffins that perfect level of sweetness.

3. Add the Wet Ingredients

Now, add the eggs, one at a time, mixing in between each addition. After the eggs are fully incorporated, add the vanilla extract, lemon juice, and lemon zest. Beat the mixture until everything is well combined. The lemon juice and zest will provide a fresh, zesty flavor that really complements the blueberries.

4. Mix the Dry Ingredients

In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking the dry ingredients first ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for uniform rising.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring with a spatula or mixing on low speed. Be careful not to overmix, as this can result in dense muffins. Mix until just combined; it’s okay if there are a few lumps in the batter.

6. Fold in the Blueberries

Gently fold in the fresh blueberries, being careful not to break them up. You want to keep them intact so that they burst with juicy goodness as they bake. If you want to ensure the blueberries don’t sink to the bottom, toss them lightly in a little flour before folding them into the batter.

7. Scoop the Batter Into the Muffin Tin

Line a 12-cup muffin tin with paper liners or lightly grease it. Use an ice cream scoop or a spoon to fill each muffin cup about 2/3 of the way full with batter. This will allow enough room for the muffins to rise without overflowing.

8. Bake the Muffins

Place the muffin tin in a preheated oven at 350°F (177°C) and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. The exact time may vary depending on your oven, so keep an eye on the muffins as they bake.

9. Cool the Muffins

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart while they’re still hot.

Lemon Glaze for Blueberry Lemon Cream Cheese Muffins

The final touch that truly elevates these muffins is the lemon glaze. It adds a sweet, tangy shine to the muffins and takes their flavor to a whole new level. The glaze is simple to make and only requires a few ingredients.

Ingredients for the Lemon Glaze

Here’s what you’ll need to prepare the glaze:

Powdered Sugar: The base of the glaze, providing a smooth, sweet finish.
Fresh Lemon Juice: Fresh lemon juice is crucial here. It adds the perfect balance of tanginess to counter the sweetness of the sugar.
Lemon Zest: A little zest adds extra flavor to the glaze and enhances the overall lemon profile of the muffins.

Step-by-Step Instructions for Lemon Glaze

Make the Glaze: In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. The glaze should be thick enough to drizzle but still runny enough to coat the tops of the muffins. If the glaze is too thick, add a little more lemon juice, a teaspoon at a time, until you reach the desired consistency.
Glaze the Muffins: Once the muffins have cooled completely on a wire rack, drizzle the glaze generously over the top of each muffin. You can use a spoon or a small piping bag to do this. Let the glaze set for a few minutes before serving, allowing it to firm up slightly.

How to Serve Blueberry Lemon Cream Cheese Muffins

These muffins are a perfect breakfast treat, a wonderful addition to a brunch table, or a great afternoon snack. There are many ways to enjoy them:

With Coffee or Tea: A muffin paired with your favorite hot beverage makes for the perfect start to your day.
For Brunch: These muffins shine at brunch gatherings, especially when served with other breakfast delights like scrambled eggs, bacon, or a fruit salad.
On-the-Go: Pack these muffins in an airtight container for a quick breakfast or snack to take with you throughout the week. They make an easy, portable treat.
As a Gift: If you’re looking for a thoughtful gift, these muffins can be wrapped in a cute box or tin, making them the perfect homemade gift for friends, family, or neighbors.

Storage Tips

These muffins are best enjoyed fresh, but they also store really well if you need to keep them for later.

Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. They’ll stay soft and moist, and the lemon glaze will keep them extra delicious.
Refrigeration: If you want to keep them for longer, you can refrigerate them for up to 1 week. Just let them come to room temperature before serving, or warm them up in the microwave for 10-15 seconds.
Freezing: Blueberry Lemon Cream Cheese Muffins freeze beautifully! To freeze, place the cooled muffins in an airtight container or a freezer-safe bag and store them in the freezer for up to 2 months. When you’re ready to enjoy them, thaw at room temperature or heat in the microwave for a quick, fresh muffin.

Nutrition Information for Blueberry Lemon Cream Cheese Muffins

While these muffins are a delightful treat, they’re not exactly a low-calorie option. However, they’re made with wholesome ingredients like fresh fruit, whole milk, and cream cheese, so they still offer some nutritional benefits. Here’s an estimate of the nutrition per muffin:

Nutrient	Amount per Muffin
Calories	350
Total Fat	17g
Saturated Fat	10g
Cholesterol	65mg
Sodium	180mg
Carbohydrates	48g
Fiber	1g
Sugar	28g
Protein	3g

Please note that these values may vary depending on the size of the muffins and any variations in ingredients.

FAQs for Blueberry Lemon Cream Cheese Muffins

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries will work well in this recipe. Just make sure to toss them in a bit of flour before folding them into the batter to prevent them from sinking to the bottom. Don’t thaw them before adding them to the batter, as that can cause them to release too much juice.

Can I make these muffins dairy-free?

While the cream cheese and butter are key ingredients in this recipe, you can substitute dairy-free cream cheese and butter alternatives if you prefer. Make sure to check for suitable substitutes for the milk as well (such as almond milk or oat milk) to make the muffins completely dairy-free.

How do I prevent the blueberries from sinking to the bottom?

Tossing the blueberries in a little flour before adding them to the batter helps prevent them from sinking. Additionally, make sure not to overmix the batter once the blueberries are added, as this can cause them to break up and release juice.