Blueberry Lemon Cream Cheese Muffins
User Reviews
4.0
21 reviews
Good
-
Course
Baked Goods
Blueberry Lemon Cream Cheese Muffins
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 cup sugar
- Zest of 1 large lemon
- 1/4 cup canola oil
- 1 large egg
- 1/3 cup skim milk
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
- Cream Cheese Filling:
- 3 tablespoons cream cheese
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- Turbinado sugar-for sprinkling on muffins before baking
Instructions
- 1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
- 2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
- 3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
- 4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
- 5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.
- 6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling. Sprinkle each muffin with turbinado sugar.
- 7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
Genuine Reviews
User Reviews
Overall Rating
4.0
21 reviews
Good
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