Blueberry Lemon Cream Cheese Muffins

Name: Blueberry Lemon Cream Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12.0
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1 cup fresh blueberries; Zest of 1 lemon; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Whisked & Baked

I absolutely love making blueberry lemon cream cheese muffins on weekends when I have a little extra time to indulge. The tartness of the fresh blueberries perfectly complements the creamy filling, creating a delightful breakfast treat. The burst of citrus elevates the flavor profile, making each bite refreshing and satisfying. I always enjoy sharing these muffins with family and friends, as they never fail to impress. Plus, they’re surprisingly easy to whip together, making them a go-to recipe for any occasion.

Created by

Camilla Rhodes

Last updated on 2026-02-16T00:29:36.266Z

When I first tried making muffins with cream cheese, I was amazed at how the texture transformed into something truly special. I experimented with different flavors and landed on blueberry and lemon—a perfect match! The tangy cream cheese filling creates a moist interior, while the zest of lemon adds just the right brightness to the overall flavor.

It took a few tries to perfect the balance between sweetness and tartness, but I finally found the secret: let the batter rest for a few minutes before baking! This step allows the blueberries to release their juices, infusing even more flavor into the muffins. Trust me, it’s worth the wait!

Why You'll Love These Muffins
Bursting with fresh blueberries and zesty lemon flavors
Creamy cream cheese filling provides a delightful surprise
Perfect for breakfast, brunch, or an afternoon snack

Understanding the Ingredients

In blueberry lemon cream cheese muffins, each ingredient plays a pivotal role in achieving the perfect texture and flavor. The all-purpose flour is essential for structure, while baking powder and baking soda provide the necessary leavening, ensuring your muffins rise beautifully. The combination of sugar and softened butter creates a tender crumb, with the moisture from buttermilk keeping the muffins delightfully soft. The key players are the fresh blueberries and lemon zest, which not only impart vibrant flavors but also add a hint of acidity, balancing the creaminess of the filling.

The cream cheese filling is the star surprise that elevates these muffins from ordinary to extraordinary. Using softened cream cheese ensures it blends smoothly into a luscious, sweet filling. Powdered sugar dissolves easily, giving a silky texture without any grittiness. The vanilla extract enhances the overall flavor profile, making every bite a blissful experience. Remember that using room temperature cream cheese is crucial to avoid clumps; if it's too cold, you'll struggle to achieve a smooth consistency.

Baking Techniques for Success

When filling the muffin tin, aim to create a balanced distribution of both batter and cream cheese filling. By ensuring that each muffin cup is roughly two-thirds full with batter and topped with a dollop of the cream cheese blend, you'll achieve optimal rise and a center that remains creamy. A helpful tip is to use a small scoop for the batter; this will aid in portioning consistently across all muffins, leading to even baking.

Baking time is crucial; for perfect muffins, check for doneness around the 18-minute mark. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, the muffins are done. Be cautious, as overbaking can lead to dryness. Additionally, let them cool in the pan for about 5 minutes before transferring to a wire rack, allowing them to set while still warm but preventing a soggy bottom.

Ingredients

Muffin Batter

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup fresh blueberries
Zest of 1 lemon

Cream Cheese Filling

4 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure to measure ingredients accurately for the best results!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix the Dry Ingredients

In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend.

Prepare the Cream Cheese Filling

In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.

Cream the Butter and Sugar

In another bowl, cream the softened butter and sugar together until light and fluffy. Add the egg and vanilla, mixing until combined.

Combine Ingredients

Gradually add the dry mixture to the butter mixture, alternating with buttermilk. Fold in the blueberries and lemon zest.

Fill the Muffin Tin

Scoop a spoonful of batter into each muffin liner, add a dollop of cream cheese filling, and top with more batter until roughly 2/3 full.

Bake

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few moments before enjoying!

Enjoy these muffins warm for the best flavor experience!

Pro Tips

For an extra touch, sprinkle some coarse sugar on top before baking for a delightful crunch.

Make-Ahead and Storage Tips

These blueberry lemon cream cheese muffins are perfect for making ahead of time. You can prepare the batter and store it in the fridge for up to 24 hours before baking. However, for best results, it's ideal to bake them fresh. If you have leftovers, keep them in an airtight container at room temperature for up to three days, or refrigerate them for up to a week. For longer storage, freeze the muffins in an airtight bag for up to three months; just be sure to label the bag with the date!

To reheat frozen muffins, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, a microwave can do the trick; heat them in short intervals of 15-20 seconds until the desired warmth is achieved. If you prefer, enjoy them cold straight from the fridge, as the cream cheese filling remains creamy even when chilled!

Flavor Variations

While blueberry and lemon make a fabulous pairing, feel free to experiment with other fruits. Raspberries, blackberries, or chopped strawberries can easily replace blueberries, offering seasonal twists. Keep in mind that if you substitute a juicier fruit like strawberries, you may need to adjust the liquid in the batter slightly to prevent it from becoming too runny.

To add an extra layer of flavor, consider mixing in some poppy seeds for a classic lemon-poppy seed muffin flavor or incorporating a pinch of cinnamon into the batter. For a more indulgent treat, you can sprinkle a crumb topping made from sugar, flour, and butter onto the muffins before baking—they’ll add a delightful crunch and an extra layer of sweetness.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them beforehand; add them directly to the batter to prevent bleeding.

→ How should I store the muffins?

Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I make the batter ahead of time?

It's best to bake the muffins fresh, but you can prepare the dry ingredients ahead of time and mix just before baking.

→ What other fruits can I use?

You can experiment with raspberries, cranberries, or diced peaches for a different flavor profile.