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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!
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Servings: 6
Calories: 227kcal
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
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