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!
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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!
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.
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!
I’ve never been a huge fan of muffins. Maybe they just needed a little Cream Cheese Topping to win me over!
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!
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 Information
Yield 6 Serving Size 1Amount Per Serving Calories 227Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 47mgSodium 232mgCarbohydrates 39gFiber 3gSugar 18gProtein 5g
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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THANK YOU SO MUCH FOR SHARING….ALWAYS FUN TO SEE WHAT YOU ARE SHARING OR CREATING FOR ALL OF US! HAPPY SPRING!!!!
Thanks Ronda! Happy Spring to you too 🙂
I love cream cheese frosting! Perfect topping for lemon muffins!
Oh yeah, the cream cheese topping tones down the zing of the lemon muffins!
I love the combo of flavors in this! So light and summery! YUM! #client
Thanks Kristin!
I would call them muffins too, because these would be fabulous for breakfast or any time of the day! #client
Thanks Linette! Breakfast it is 🙂
No fair! It’s not even 8am and now I’m craving dessert! Ooohhhh wait, these are muffins!!! Yes, breakfast here I come, hahah!
Haha, that is why I decided to call them muffins instead of cupcakes 😀
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. 🙂
Oh no. Well, I hope they turn out more to your liking the second time around. I love tart and tangy 😀
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!
It cooked on outside not inside and was sour. It might be my mistake but i think it has too much liquid.
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.