Lemony Blueberry Cream Cheese Muffins

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This recipe takes the well-known concept of the blueberry muffin to a whole new level. These muffins are extra special because they have a surprise inside: delicious, lemony cream cheese! They are great on their own, but the lemon cream cheese filling with the plump, juicy blueberries makes these muffins marvelous.

My son didn’t notice the cream cheese filling until the second bite when his “mmmm” escalated to “MMMM!” He loved the surprise filling.

A fresh blueberry muffin with lemony cheesecake flavors in the mix is the perfect way to start any morning. Surprise your loved ones with these muffins-they will love them (and you for baking them)!

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Lemony Blueberry Cream Cheese Muffins (makes 9)

1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup sugar
zest of 1 large lemon
1/4 cup canola oil
1 egg, large
1/3 cup whole or skim milk
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)

Cream Cheese Filling:

3 Tbsp cream cheese
1 tsp lemon zest
1 Tbsp sugar
turbinado sugar (for sprinkling on muffins before baking)

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
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.
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.
7. 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.
8. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean.
9. Let muffins cool on a cooking rack.

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Lemony Muffins

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Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

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Lemony Muffins (makes 16)

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.

 

Lemony Muffins

DSC_0410 DSC_0408

Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

DSC_0435 DSC_0430 DSC_0418 DSC_0428

Lemony Muffins (makes 16)

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.

 

Lemon Ricotta Muffins

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A wonderful way to start the day, these refreshing lemony ricotta muffins look fancy and taste delicious. Without the lemon, this recipe makes a great ricotta muffin. The almonds on top look great and add even more protein.

*Note: Omit almonds for young children.

Lemon Ricotta Muffins (makes 12)

2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar (plus more for sprinkling)
1 stick unsalted butter (1/2 cup), melted and cooled to room temperature
1 cup whole milk ricotta cheese
1 Tbsp lemon zest, finely grated (from 2 lemons)
1 egg
1 Tbsp lemon juice
1/2 tsp almond extract
1/3 cup sliced almonds

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream together the butter and sugar until light and fluffy. Beat in the ricotta cheese and lemon zest. Add the egg, lemon juice, and almond extract.
4. Add the flour mixture to the ricotta mixture and stir until just blended. This is a thick batter.
5. Using and ice cream scooper, divide the batter into the prepared muffin cups. Sprinkle the almonds and extra sugar on top. Prod almonds into batter, slightly.
6. Bake for 20 minutes or until the muffins are a pale golden color.