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WonkyWonderful

Whole Food for the Whole Family

March 31, 2014 By Nicole Harris 15 Comments

Lemon Blueberry Muffins

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

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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!

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

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 wrapper

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 container

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 lemon

Continue to Content
yellow muffin in white wrapper topped with frosting blueberries and lemon

Lemon Blueberry Muffins

Yield: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Enjoy the flavor of Lemon and Blueberry with these Lemon Blueberry Muffins. Β 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

  1. Preheat oven to 350°
  2. Sift together flour, baking powder and salt. Set aside.
  3. Using a hand mixer, combine the sugar and butter.
  4. Add Greek yogurt and egg.
  5. Mix until wet ingredients are fully combined.
  6. Add dry ingredients, mix.
  7. Add lemon juice and zest. Mix until fully incorporated.
  8. Spoon batter into muffin tin with cupcake liners. Fill each liner about 3/4 full. (makes 6 muffins)
  9. Bake for 20-22 minutes or until a toothpick can be inserted in the center and come out clean.
  10. Transfer muffins to cooling rack.
  11. 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

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

Notes

Refrigerate any leftover muffins.

Nutrition Information
Yield 6 Serving Size 1
Amount 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.

© Nicole Harris
Cuisine: American / Category: Breakfast
yellow muffin in white wrapper topped with frosting blueberries and lemon

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Filed Under: Breakfast Tagged With: blueberry, cbias, greek yogurt, lemon, muffins

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Reader Interactions

Comments

  1. Ronda Simon says

    April 1, 2014 at

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

    Reply
    • Nicole Harris says

      April 2, 2014 at

      Thanks Ronda! Happy Spring to you too πŸ™‚

      Reply
  2. Jessica @ A Kitchen Addiction says

    April 1, 2014 at

    I love cream cheese frosting! Perfect topping for lemon muffins!

    Reply
    • Nicole Harris says

      April 2, 2014 at

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

      Reply
  3. Kristin Wheeler says

    April 3, 2014 at

    I love the combo of flavors in this! So light and summery! YUM! #client

    Reply
    • Nicole Harris says

      April 4, 2014 at

      Thanks Kristin!

      Reply
  4. Linette says

    April 3, 2014 at

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

    Reply
    • Nicole Harris says

      April 4, 2014 at

      Thanks Linette! Breakfast it is πŸ™‚

      Reply
  5. Chris @ Shared Appetite says

    April 11, 2014 at

    No fair! It’s not even 8am and now I’m craving dessert! Ooohhhh wait, these are muffins!!! Yes, breakfast here I come, hahah!

    Reply
    • Nicole Harris says

      April 11, 2014 at

      Haha, that is why I decided to call them muffins instead of cupcakes πŸ˜€

      Reply
  6. Em says

    March 28, 2015 at

    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. πŸ™‚

    Reply
    • Nicole Harris says

      April 1, 2015 at

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

      Reply
  7. Em says

    April 2, 2015 at

    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. petek says

    August 1, 2015 at

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

    Reply
    • Nicole Harris says

      August 10, 2015 at

      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.

      Reply

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