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Blueberry Lemon Muffins
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5 from 5 votes

Blueberry Lemon Muffins

Blueberry Lemon Muffins make a perfect team. The pop of citrus paired with sweet blueberry adds a fresh zing I can't resist!
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: baking, blueberry, blueberry lemon, cream cheese frosting, easy recipes, lemon, muffins
Servings: 14 muffins
Author: Callie


  • 3 oz cream cheese, softened (1 block of cream cheese is 8oz - I used a little less than half)
  • 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
  • cups blueberries (fresh or frozen)
  • raw sugar for topping (optional)


  • 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


Serving: 1muffin