Two Peas and Their Pod

Blueberry Lemon Cream Cheese Muffin Recipe

Blueberry Lemon Cream Cheese Muffin Recipe

I have a hard time sleeping and this weekend was no different. I was up every morning by 5:00. I am a morning person and like to get things done, but sometimes on weekends I wish I could sleep in a little. Oh well, being up at the crack of dawn resulted in a glorious batch of blueberry cream cheese muffins.

Blueberry muffins are always popular, but I wanted to kick things up a notch. These muffins are extra special because they have a surprise inside-cream cheese!

Blueberry Lemon Cream Cheese Muffin Recipe on twopeasandtheirpod.com

I filled each muffin cup with a little batter and then I added the secret lemon cream cheese filling. I topped the muffins off with additional batter and turbinado sugar. The muffins are great on their own, but the lemon cream cheese filling with the plump, juicy blueberries makes these muffins marvelous.

Blueberry Lemon Cream Cheese Muffins on twopeasandtheirpod.com

When Josh woke up the muffins were done baking and ready to be tested. He didn’t taste the cream cheese filing until the second bite. I knew he did, because mmmm, went to MMMMM! He loved the surprise filling. It reminded him of creamy blueberry cheesecake.

Blueberry Lemon Cream Cheese Muffins on twopeasandtheirpod.com Love the surprise cream cheese filling!

A fresh blueberry muffin with lemon cheesecake in the mix is the perfect way to start any  morning! Surprise your loved ones with these muffins-they will love them!

If you live in Utah, don’t forget to come out and support the National Food Bloggers Bake Sale on Saturday, April 17th. Come taste treats from your favorite Utah bloggers and support Share Our Strength. Details can be found here.

Blueberry Lemon Cream Cheese Muffins

Yield: Makes 9 muffins

Cook Time: 17-20 minutes

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)

Cream cheese filling:

3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar

Turbinado sugar-for sprinkling on muffins before baking

Directions:

1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.

3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.

4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.

5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Gently fold in the blueberries.

6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can't see the cream cheese filling. Sprinkle each muffin with turbinado sugar.

7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.

If you like these muffins, you might also like:

Oatmeal Berry Muffins from Two Peas and Their Pod
Rhubarb Apple Cinnamon Muffins from Two Peas and Their Pod
Plum Coffee Cake Muffins from Two Peas and Their Pod
Strawberry, Almond, and Coconut Muffins from Food Blogga
Apple Cinnamon Chip Muffins from My Baking Addiction
Lemon Ginger Muffins from Simply Recipes

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109 Responses to “Blueberry Lemon Cream Cheese Muffin Recipe”

  1. 87
    Rebeca Leal — December 6, 2010 @ 7:59 pm

    I just made this recipe and they turn out AMAZING!! Thank you for wonderful treat.

    • twopeas replied: — December 6th, 2010 @ 9:19 pm

      You are very welcome. Glad you enjoyed the muffins!

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  3. 88
    Mandy — January 12, 2011 @ 9:13 am

    This one’s a keeper for me! I made these the other day. They are absolutely delicious!! Thanks for sharing the recipe. I sprinkled sanding sugar on the top before baking and mine sparkled.

    • twopeas replied: — January 12th, 2011 @ 1:56 pm

      I will have to try adding sugar on the tops before baking next time. Great idea!

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  6. 89

    love love love love love! yum!

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  9. 90
    Alvin — September 4, 2011 @ 8:35 pm

    Got amazing recipes here as well for delicious muffins, Had already tried couple of recipes: http://bit.ly/pmJZVN

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  11. 91
    S. A. — April 12, 2012 @ 3:44 pm

    Made this just a few minutes ago and they’re baking now in the oven.
    Found that the cream cheese filling just wasnt enough to stretch out for 12 muffins so I had to make more of it.
    Cant post how they taste just yet…but they sure smell great.

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  13. 92
    Jennifer — May 20, 2012 @ 10:43 am

    These are my new favorite blueberry muffin recipe. Absolutely scrumptious – thanks for sharing! A friend recommended this recipe after I shared your orange almond scone recipe, which is also delicious! Thank you for a beautiful blog.

  14. 93
    wannabe chef melody — July 11, 2012 @ 10:11 pm

    I just made these and they were SO amazing! They were a lot of fun to make and everyone loves them! I’m absolutely making these again!

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  17. 94
    Tiffany — March 4, 2013 @ 10:50 am

    I am making these today! Can they be stored at room temperature? Thank you.

    • Two Peas replied: — March 4th, 2013 @ 10:53 am

      We store them on the counter, but they don’t last long. If you are going to keep them for more than a day, I would put them in the fridge. Let them come to room temperature before serving. Enjoy!

  18. 95
    Joan — June 3, 2013 @ 9:51 pm

    Just had to tell you I made these over the weekend and they were fantastic.

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