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Blueberry Lemon Cream Cheese Muffins
4 from 21 votes

Blueberry Lemon Cream Cheese Muffins

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Baked Goods

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 cup sugar
  • lemon zest of 1 large
  • 1/4 cup canola oil
  • 1 egg large
  • 1/3 cup milk skim
  • 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

    Cup of Yum
  1. 1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
  2. 2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
  3. 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. 4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
  5. 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. 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. 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.