Lemon Blueberry Muffins


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

Lemon Blueberry Muffin Recipe - Cupcakes - wonkywonderful.com

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 Philly 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!

Lemon Blueberry Muffin Recipe - Cupcakes - wonkywonderful.com

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.

Lemon Blueberry Muffin Recipe - Cupcakes - wonkywonderful.com

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!

Lemon Blueberry Muffin Recipe - Cupcakes - wonkywonderful.com

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

Lemon Blueberry Muffin Recipe - Cupcakes - wonkywonderful.com

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Lemon Blueberry Muffins
Servings: 6
Author: WonkyWonderful
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
  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.
Recipe Notes
Refrigerate any leftover muffins.
Lemon Blueberry Muffin Recipe - Cupcakes - wonkywonderful.com

Kraft Philly Cream Cheese spreads come in a variety of flavors with More Real Fruit and Vegetables.  Look for Strawberry, Garden Vegetable, Chive & Onion, Jalapeno and Strawberry.

Lemon Blueberry Muffin Recipe - Cupcakes - wonkywonderful.com

You must make these muffins!  Take a ride to your local Walmart and get yourself some Blueberry Philadelphia Cream Cheese! And look for the new Blueberry Philadelphia Cream Cheese Spread labeled with More Real Fruit.  #SpreadTheFlavor #CollectiveBias

Philadelphia Cream Cheese


  1. Ronda Simon says:


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

    • Nicole Harris says:

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

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

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

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

    • Nicole Harris says:

      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. 🙂

    • Nicole Harris says:

      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!

  8. petek says:

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

    • Nicole Harris says:

      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.

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