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Cream Cheese Stuffed Lemon Blueberry Muffins with blueberry and lemon zest topping

Cream Cheese Stuffed Lemon Blueberry Muffins

Fluffy muffins filled with creamy cheese and bursting with fresh blueberries, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 cup All purpose flour Can substitute half with whole wheat for a healthier option
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 2 large Eggs Room temperature preferred
  • 3/4 cup Sugar
  • 1/2 cup Milk or buttermilk Buttermilk gives extra tenderness
  • 1/3 cup Oil or melted butter Oil stays moist longer, butter tastes richer
  • 1 tbsp Lemon zest
  • 1 tbsp Lemon juice
  • 1 tsp Vanilla extract
  • 1 cup Blueberries Fresh or frozen; if frozen, do not thaw and toss with a spoonful of flour
For the Cream Cheese Filling
  • 8 oz Cream cheese Soften to room temperature
  • 1/4 cup Powdered sugar For sweetness in the filling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
  2. In a small bowl, mix softened cream cheese with powdered sugar and a splash of vanilla until smooth. Refrigerate while preparing the batter.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, whisk eggs and sugar, then whisk in milk, oil (or butter), vanilla, lemon zest, and lemon juice.
  5. Pour the wet mixture into the dry ingredients and stir until just combined. Lumpy batter is fine.
  6. Gently fold in the blueberries.
  7. Add about 1 tablespoon of batter to each muffin cup. Add about 1 to 2 teaspoons of the cream cheese filling in the center, then top with more batter until the cups are about 3/4 full.
Baking
  1. Bake for 18 to 22 minutes or until the tops are set and lightly golden, and a toothpick inserted comes out mostly clean.
  2. Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool completely.

Notes

Muffins can be stored at room temperature for a few hours, refrigerated for about 4 days, or frozen for up to 2 months. Warm in the microwave for a soft texture before serving.