blueberry lemon cream cheese muffins

Published by on November 13, 2020

I haven't made a single pumpkin recipe so far this year! I think these muffins have a beautiful hint of lemon that complements the blueberry so well. But if you find yourself craving some blueberries, be sure to put these Blueberry Lemon Cream Cheese Muffins on your to do list! Love the lemon glaze on top. These looks amazing. Mix until fully incorporated, glossy and smooth. No dry muffins here! It’s typically when I am TOTALLY run down from the events of the day and I need a quick rest before pressing on. I made the blueberry lemon cream cheese muffins. Thank you for the recipe. If the butter or cream cheese is cold, I will soften it in the microwave for 20- 30 seconds. While I’m totally incapable of falling asleep and then promptly waking up 10 minutes later, I can enjoy a quick “power rest”, a quick 10 minute break that gives me the energy and motivation to finish the day strong: helping with homework, getting dinner on the table, tidying up the house…all with a smile on my face. We were all exhausted from the humid, hot, weather but our bellies were full and our mouths were blue! Beautiful weather, farm fresh fruits and veggies and hopefully lots of time spent outside. And the lemon icing adds an additional burst of lemon flavor to these moist muffins. Bake muffins at 425 degrees for 5 minutes. Then mix gently. Your photos are way prettier than mine for sure. Scoop the batter into muffin tins until about ¾ full. The recipe calls for 1/2 cup whole milk. Packed to the brim with fresh blueberries and loaded with lemon flavor, these muffins are hard to resist. An easy breakfast recipe that's sure to become a new favorite. I will be making these again. (No complaints about that!). Recipe by Southern Living December 2011 Save Pin Print. I think I absolutely need to put blueberries back on my grocery list! Beware of overmixing the batter. I'm Amy and I love to bake; anything and everything. Every morning, I get one out and it defrosts on my way to work. . I frequently wish I had the energy that my Nana and Mom had. Learn how your comment data is processed. Only posting the best recipes to make you a rockstar in the kitchen. Blueberry muffins are my favorite and I could definitely have them all year round These look gorgeous Deb! Surprise your kids this morning or better yet, make them together! For the longest time I’ve enjoyed a break in the afternoon. So are you going to say move over apples/pumpkins and give these a try! Works every time! by Amy. I topped them with a mouthwatering tart lemon glaze that is the perfect complement to the sweet blueberry muffin. Add milk and eggs and beat until well blended. Kinda, as in, 100% necessary. It was more like a cookie dough, not a muffin batter. Alternatively, you can mix ¼ cup of the flour with the blueberries before adding to the bowl, but I am a fan of using fewer dishes, so I put them in the same bowl. What a great breakfast treat in the morning. Delicately moist and bursting with flavor, these muffins are topped with a refreshingly tart lemon glaze that's bound to make your mouth water. Last Modified: May 22, 2020 by Deb Attinella. It makes EVERYTHING better – even muffins! Scoop about ¼-⅓ cup batter in each muffin tin. I used a full pint of blueberries to ensure they were loaded with goodness. This keeps the berries from sinking to the bottom of your muffins. Then decrease the temperature to 350 degrees and continue baking for 12-14 more minutes. These are such a refreshing change from all the pumpkin I've been seeing (and posting)! 6. It gives the muffins a cake-like texture, very moist, super delicious and it means the muffins can sit on your counter all day and still taste delicious. Let stand for 5 minutes. By Trish - Mom On Timeout May 13, 2015 Bread, Breakfast, Favorites, Recipes. Add in the sugar, eggs and vanilla extract. While I do love baking with buttermilk, the lemon in this recipe lends to an easy buttermilk substitution, which means you don’t need to head to the store for buttermilk to make these. The milk in this recipe is mixed with some lemon juice before adding it to the batter which takes the place of traditional buttermilk. Facebook Tweet. I have many memories of picking berries as a kid in the summers, and now I love taking my own kids berry picking. So that’s how I’m spending my 10 minutes of freedom today – how about you? It’s the little things right now, am I right?! Check out my site to find great bakes, fun ideas and my best tips and tricks to make you a rockstar in the kitchen! So I make do . In a liquid measuring cup, pour ½ cup of milk and squeeze two tablespoons of the lemon juice into the milk. Perfect for breakfast, brunch or just snacking. Delicately moist and bursting with flavor, these muffins are topped with a refreshingly tart lemon glaze that’s bound to make your mouth water. Win win! Add by stirring the flour mixture to the wet ingredients a little at time – mix until it is just mixed but not overly. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Will you have one Blueberry Lemon Cream Cheese Muffin or two? Thanks for the recipe I will definitely be giving it a try. Beat the cream cheese and sugar together until nice and creamy with an electric mixer. Blueberry muffins are a favorite of mine, and these are just gorgeous! As an Amazon Associate I earn from qualifying purchases. I think this year I am especially excited for summer to come. The blueberries, lemon, cream cheese along with a hint of ginger, makes for one great muffin! For the cream cheese “batter” use 8 oz of cream cheese, room temperature with 1 cup sugar, Line a muffin tins with liners (I got about 15 muffins from this recipe), Whisk together the dry ingredients- flour through the cinnamon in a medium bowl and set off to side, Whisk together all the wet ingredients- the milk through the lemon juice and zest in a large bowl.

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