Description
Enjoy these fluffy blueberry muffins filled with fresh blueberries and a touch of lemon. Ideal for breakfast or a sweet treat, they’re simple to make and guaranteed to delight!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh blueberries (or frozen, if necessary)
- 1 tablespoon lemon juice (optional, for added flavor)
- 1 tablespoon lemon zest (optional, for added flavor)
- 1/4 cup coarse sugar (for topping, optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent sticking.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the wet ingredients: melted butter, softened cream cheese, eggs, vanilla extract, milk, lemon juice, and lemon zest.
- Using an electric mixer or a whisk, beat the wet ingredients together until smooth and creamy, ensuring the cream cheese is well incorporated.
- Gradually add the wet mixture to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. A few lumps are okay; do not overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter. If using frozen blueberries, do not thaw them before adding.
- Use a large spoon or an ice cream scoop to fill each muffin cup about 2/3 full.
- If desired, sprinkle the tops of the muffins with coarse sugar for a sweet, crunchy topping.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Keep an eye on the muffins during the last few minutes of baking to prevent over-browning. Cover loosely with aluminum foil if necessary.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes.
- After 5 minutes, transfer the muffins to a wire rack to cool completely.
- Once cooled, serve the muffins as is or with a dollop of cream cheese frosting. To make the frosting, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract.
- Spread the frosting on top of each muffin or serve it on the side for dipping.
Notes
- For a richer flavor, consider adding a pinch of cinnamon to the dry ingredients.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes