Blueberry Lemon Muffins (Print Version)
# Ingredients:
01 -
4 ounces of softened cream cheese.
02 -
4 tablespoons of unsalted butter, softened.
03 -
1 tablespoon fresh lemon juice.
04 -
2 tablespoons grated lemon peel.
05 -
2 teaspoons of vanilla.
06 -
1/2 cup whole milk.
07 -
2 large eggs, at room temperature.
08 -
2 cups all-purpose flour.
09 -
2/3 cup white sugar.
10 -
1 1/2 teaspoons of baking powder.
11 -
1/2 teaspoon baking soda.
12 -
1/4 teaspoon salt.
13 -
1 pint fresh blueberries.
14 -
1/2 cup powdered sugar.
15 -
2 tablespoons lemon juice for glaze.
16 -
1 tablespoon grated lemon zest for glaze.
# Instructions:
01 -
Set oven to 350°F and line muffins cups with liners or grease them good.
02 -
Whip the cream cheese and butter till smooth. Toss in lemon juice, zest, vanilla, milk, and eggs as you go.
03 -
In another bowl, stir together flour, sugar, baking powder, baking soda, and some salt.
04 -
Slowly add the dry mix into the wet mix while stirring. Gently mix in blueberries last.
05 -
Scoop batter into muffin cups about 3/4 full. Bake for 28-30 minutes until tops look golden.
06 -
Mix together powdered sugar with lemon juice and zest, then drizzle over the cooled muffins.
# Notes:
01 -
Good on the counter for 2-3 days.
02 -
Freezes great for up to 3 months.
03 -
Frozen berries can go right in—skip defrosting.