Should You Use Fresh or Frozen Blueberries?
Either! This recipe is super flexible. I have baked with fresh and frozen blueberries and they both work great. I used frozen for this recipe because it's what I had on hand. If you're using frozen I recommend carefully rinsing them under cold-room temp water. This will help to keep your batter from turning purple and it takes the chill off the blueberries.
Here’s How to Make the BEST Blueberry Lemon Muffins:
{printable version with measurements below}
- Preheat oven to 350°F with convection and line (or grease) muffin tins.
- In a large bowl (or stand mixer), whisk together softened cream cheese, sugar, milk, eggs, fresh lemon zest, lemon juice, extracts, sea salt and baking powder until well combined. Gradually add your flour followed by vegetable oil.
- Once all the above ingredients are combined add [most of] your blueberries to the mix. Gently stir them in so they don't burst and save a few to place them on top before they go in the oven!
- Fill muffin cups ¾ of the way up with batter so they have room to grow.
- Sprinkle a few blueberries on top followed by a thin even coat of raw sugar. YUM
- Bake until muffins are golden brown (about 30-35 minutes, but this varies).
Shop My Favorite Kitchen Essentials for this Recipe!
click photos for links!
Looking for some other delicious recipes? Check these out!
click photos to link to recipe!
EAT & ENJOY!
- Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll with cream cheese filling!
*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Blueberry Lemon Muffins
Ingredients
- 3 oz cream cheese, softened (1 block of cream cheese is 8oz - I used a little less than half)
- ⅔ cup sugar
- ¾ cup milk
- 2 eggs
- 1 teaspoon fresh lemon zest
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ teaspoon sea salt flakes
- 3 teaspoon baking powder
- 2 cups all purpose flour
- ½ cup vegetable oil
- 1½ cups blueberries (fresh or frozen)
- raw sugar for topping (optional)
Instructions
- Preheat oven to 350°F with convection and line (or grease) muffin tins.
- In a large bowl (or stand mixer), whisk together softened cream cheese, sugar, milk, eggs, fresh lemon zest, lemon juice, extracts, sea salt and baking powder until well combined. Gradually add your flour followed by vegetable oil.
- Once all the above ingredients are combined add [most of] your blueberries to the mix. Gently stir them in so they don't burst and save a few to place them on top before they go in the oven!
- Fill muffin cups ¾ of the way up with batter so they have room to grow.
- Sprinkle a few blueberries on top followed by a thin even coat of raw sugar. YUM
- Bake until muffins are golden brown (about 30-35 minutes, but this varies). - ENJOY
Leave a Reply