I think this year I am especially excited for summer to come. Beautiful weather, farm fresh fruits and veggies and hopefully lots of time spent outside. I have many memories of picking berries as a kid in the summers, and now I love taking my own kids berry picking. We are anxiously awaiting strawberry season here in Kentucky and shortly after strawberry season…it’s blueberry season! I remember one year taking my kids in the heat of the summer sun to pick berries. We were all exhausted from the humid, hot, weather but our bellies were full and our mouths were blue!
These blueberry lemon muffins are perfect for the upcoming blueberry season, but would also work just as well with the fresh blueberries in your fridge or with frozen blueberries. I jumped the gun on making these this year in my yearning for summer weather and used frozen blueberries. Still delicious, sweet and yummy. The frozen berries also turn the batter (and my fingers) a beautiful shade of purple. It’s the little things right now, am I right?!
One of the unique things about these muffins is the cream cheese in the batter. It gives the muffins a cake-like texture, very moist, super delicious and it means the muffins can sit on your counter all day and still taste delicious. No dry muffins here! I also love the beautiful dome shape of the muffins which you get when you bake your muffins at a higher heat for about 5 minutes and then reduce the temperature. It’s like magic. Works every time!
Many muffin recipes also call for buttermilk. While I do love baking with buttermilk, the lemon in this recipe lends to an easy buttermilk substitution, which means you don’t need to head to the store for buttermilk to make these. The milk in this recipe is mixed with some lemon juice before adding it to the batter which takes the place of traditional buttermilk. This mixture enhances the lemon flavor and gives the muffins its tender crumb. Win win!
If you want even more lemon flavor in the muffins, add another Tablespoon of lemon juice and some extra lemon zest. I think these muffins have a beautiful hint of lemon that complements the blueberry so well. I would venture to guess you have most of these items in your pantry right now, so what is stopping you? Surprise your kids this morning or better yet, make them together! This is such a delicious recipe. I freeze my leftover muffins and reheat in the microwave or pull them out about 30 minutes before serving. These are some of our favorites! I hope you’ll give them a try.
Yield: 18-20 muffins
Time: 15 minute mix, 20 minute bake
- 1 medium lemon, zested
- 2 Tablespoons fresh lemon juice
- ½ cup milk
- 4 oz cream cheese, softened
- 4 Tablespoons butter, softened
- 1 cup granulated sugar, plus a little extra for sprinkling on top
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups (about 10 oz) all purpose flour
- 2 cups blueberries, fresh or frozen
- Preheat your oven to 425 degrees Fahrenheit. Line two muffin tins with muffin liners and spray with non-stick cooking spray.
- Zest a lemon and add it to a mixing bowl. In a liquid measuring cup, pour ½ cup of milk and squeeze two tablespoons of the lemon juice into the milk. Let stand for 5 minutes.
- To the mixing bowl, add the cream cheese and butter. Mix together with a fork or spoon. If the butter or cream cheese is cold, I will soften it in the microwave for 20- 30 seconds. Add in the sugar, eggs and vanilla extract. Mix until fully incorporated, glossy and smooth.
- Add the baking powder, baking soda and salt. Mix together.
- Add 2 cups of flour on top of the mixture. Don’t mix yet! Add the 2 cups of blueberries on top of the flour and gently stir the blueberries and flour together. Alternatively, you can mix ¼ cup of the flour with the blueberries before adding to the bowl, but I am a fan of using fewer dishes, so I put them in the same bowl. This keeps the berries from sinking to the bottom of your muffins. Then mix gently. Beware of overmixing the batter. You want to have some streaks of flour left in the batter.
- Scoop about ¼-⅓ cup batter in each muffin tin. Sprinkle tops with a little bit of granulated sugar if desired. I like to fill any unused muffin tins with a little bit of water to help with even baking.
- Bake muffins at 425 degrees for 5 minutes. Then decrease the temperature to 350 degrees and continue baking for 12-14 more minutes. Allow muffins to cool in the tins for about 10 minutes before moving to a cooling rack. Enjoy!
Recipe Notes: The cream cheese in these muffins keeps them moist and flavorful so they don’t dry out easily. They keep well covered or in a ziplock bag on the counter for a day, and they freeze well.
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂
Check out these recipes for similar baking ideas: