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3.75 from 4 votes

Blueberry Lemon Cream Cheese Muffins

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

Instructions

  • 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.