Home » by Meal » Breakfast

Lemon Blueberry Muffins

ByNicole Harris
PinterestFlipboard
Jump to Recipe

Enjoy the flavor of Lemon and Blueberry with these Lemon Blueberry Muffins.  Tangy lemon muffins frosted with sweet Blueberry Cream Cheese are the perfect start {or end} to your day!

sponsored post:

yellow muffin topped with purple frosting, blueberries and a lemon slice with white wrappersPin

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Lemon Muffin Recipe

I had a hard time deciding whether I should refer to these as muffins or cupcakes.  These Lemon Blueberry Muffins are better for you than a cupcake.

But because they are topped with a delicious Cream Cheese frosting, they could pass for a cupcake too.

I decided that they would be muffins . . . that way I could eat them for breakfast!

two photos of lemon muffins topped with light purple frosting, blueberries and lemonPin

These Lemon Blueberry Muffins are super easy to make.  Perfect for a quick weekend breakfast or brunch.

Tart lemon shines in the muffins.  The lemon flavor is not timid.  But the tartness is a fantastic contrast to the sweet blueberry cream cheese topping.

yellow muffin in white wrapperPin

The cream cheese topping is no trouble at all.  Simply mix Blueberry Philadelphia Cream Cheese with powdered sugar for the creamy and flavorful muffin frosting!

light purple frosting in white bowl next to cream cheese containerPin

I’ve never been a huge fan of muffins.  Maybe they just needed a little Cream Cheese Topping to win me over!

yellow muffin in white wrapper topped with frosting blueberries and lemonPin

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

yellow muffin in white wrapper topped with frosting blueberries and lemonPin

Lemon Blueberry Muffins

Enjoy the flavor of Lemon and Blueberry with these Lemon Blueberry Muffins.  Tangy lemon muffins frosted with sweet Blueberry Cream Cheese are the perfect start {or end} to your day!
No ratings yet
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: blueberry muffins, muffin recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 227kcal
Author: Nicole Harris

Ingredients

Lemon Muffins

  • 1 Cup AP Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 Cup White Sugar
  • 1 Egg
  • 1/4 Cup Plain Greek Yogurt
  • 6 tablespoons Fresh Squeezed Lemon Juice 1-2 large lemons
  • 1 teaspoon Lemon Zest 1-2 lemons
  • 2 tablespoons Room Temperature Butter

Blueberry Topping

  • 1/2 Cup Blueberry Philadelphia Cream Cheese 4oz
  • 5 tablespoons Powdered Sugar

Instructions

Muffins

  • Preheat oven to 350°
  • Sift together flour, baking powder and salt. Set aside.
  • Using a hand mixer, combine the sugar and butter.
  • Add Greek yogurt and egg.
  • Mix until wet ingredients are fully combined.
  • Add dry ingredients, mix.
  • Add lemon juice and zest. Mix until fully incorporated.
  • Spoon batter into muffin tin with cupcake liners. Fill each liner about 3/4 full. (makes 6 muffins)
  • Bake for 20-22 minutes or until a toothpick can be inserted in the center and come out clean.
  • Transfer muffins to cooling rack.
  • Once fully cooled, spread a generous dollop of Blueberry Philadelphia Cream Cheese frosting on top. Top with lemon wedge and blueberries (optional).

Cream Cheese Topping

  • Mix the Blueberry Philadelphia Cream Cheese and powdered sugar until smooth and creamy.

Notes

Refrigerate any leftover muffins.

Nutrition

Serving: 1g | Calories: 227kcal | Carbohydrates: 39g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 232mg | Fiber: 3g | Sugar: 18g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!
yellow muffin in white wrapper topped with frosting blueberries and lemonPin

selfie

Welcome!

Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...

PinterestFlipboard

You might also like

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




15 Comments

  1. THANK YOU SO MUCH FOR SHARING….ALWAYS FUN TO SEE WHAT YOU ARE SHARING OR CREATING FOR ALL OF US! HAPPY SPRING!!!!

    Reply

    1. Oh yeah, the cream cheese topping tones down the zing of the lemon muffins!

  4. I would call them muffins too, because these would be fabulous for breakfast or any time of the day! #client

    Reply

    1. Haha, that is why I decided to call them muffins instead of cupcakes 😀

  6. Hi!
    I must say I was thrilled to find this recipe because lemon flavored anything is my favorite. However they came out more on the sour than tart/tangy side. I’m not sure if I put too much lemon (instead of measuring 6 tablespoons I just juiced 2 large lemons). I’m going to try it again and actually measure the juice this time. For what it’s worth they’re still pretty good. I ate 1 and a half and the husband had 1 fresh from the cooling rack last night. We’ll eat the rest with breakfast this morning. 🙂

    Reply

    1. Oh no. Well, I hope they turn out more to your liking the second time around. I love tart and tangy 😀

  7. Hi again
    I tweaked the recipe. What works (for my taste anyway) was 1.5 lemons and I added some fresh blueberries to the mixture. They were HEAVENLY! Cheers and thanks for posting this recipe!

    Reply

  8. It cooked on outside not inside and was sour. It might be my mistake but i think it has too much liquid.

    Reply

    1. Thanks for the feedback. I’ll have to make these again soon as a test. I haven’t made them for quite awhile. Sorry the recipe did not work out for you.