Tuesday, June 18, 2024

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins 














Not just any blueberry muffin…. Cream cheese and lemon blueberry muffins that are simply wonderful! Soft and tender muffins with tons of blueberries and a warm cream cheese center with the hint of lemon!  Can’t wait for you to try these!  

Blueberry Cream Cheese Muffins


1/2 cup room temperature butter 

1 cup granulated sugar

1 egg + 2 egg whites, beaten 

1 teaspoon vanilla

2/3 cup milk

2 cups flour

2 tsp baking powder

1/2 teaspoon salt

2 cups blueberries

















Cream Cheese Filling

8 oz cream cheese softened, 1 brick

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

Zest of one small lemon

Preheat oven to 350 degrees. Line muffin pans with paper baking cups. If you want your muffins taller, line with taller cups or muffin paper liners.
















In medium bowl, combine butter, sugar, and vanilla. Stir well with wooden spoon or spatula. Add in egg whites and egg, being sure to mix the eggs in well. Add in the milk and stir until blended.

In a separate bowl, combine flour, baking powder and salt. Gently fold the flour mixture into the wet ingredients. Fold ingredients until blended, do not over mix. 

Fold in your blueberries until blended.  Pour batter into muffin cups, filling only half way full.  Set aside while you make your filling.












Cream together the cream cheese, sugar and vanilla until smooth. Fold in the lemon zest.  

Add about a dollop of the cream cheese mixture on top of each unbaked muffin. Then fill with more batter until about ¾ full.  Add another dollup on top of each muffin.











Bake at 400 degrees for 20-25 minutes, until golden brown.  Enjoy!

NOTE:   You can use fresh or frozen blueberries.  If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins. 














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