Lemon Blueberry Cream Cheese Muffins Recipe

Lemon blueberry muffins scattered on a wire rack.

4.93 from 13 votes

Lemon Blueberry Cream Cheese Muffins Recipe

These cream cheese muffins are filled with zesty lemon flavor and plump juicy blueberries. With a cream cheese swirl and golden streusel crumble on top, they make the perfect addition to your weekend brunch!

Prep Time15

Cook Time14

Total Time29

Course: Breakfast

Cuisine: American

Keyword: blueberry cream cheese muffins, cheesecake muffins, cream cheese muffins, lemon blueberry cream cheese muffins

Servings: Muffins

Calories: 214kcal

Author: Ansley Beutler

Ingredients

For the crumble

2 tablespoon butter softened and at room temperature
¼ cup sugar
¼ cup flour substitute with gluten free 1:1 or oat flour

For the muffins

½ cup butter softened and at room temperature
⅔ cup sugar
2 egg room temperature
⅓ cup greek yogurt
1 teaspoon vanilla extract
¼ cup lemon juice approx. 1 lemon
1 ½ cup flour substitute with gluten free 1:1 or 1 cup oat flour + ¼ cup tapioca flour
1 tablespoon lemon zest approx. 1 lemon
3 teaspoon baking powder
½ teaspoon baking soda
1 cup blueberries washed and dried

For the cream cheese filling

5 oz cream cheese softened and at room temperature
3 tablespoon sugar
1 egg yolk at room temperature

US Customary - Metric

Instructions

Preheat oven to 425 F. Start by making the crumble in a small bowl by adding the butter, sugar, and flour together. Use a fork or a spoon to mix the flour and sugar into the butter until little clumps form. It should look like clumpy white sand. Set the bowl aside while you prepare the muffin batter.
In a large bowl, beat the butter with the sugar using a hand mixer or stand mixer until it’s light and fluffy. Add the eggs, greek yogurt, vanilla, and lemon juice to the bowl and continue to mix well until the eggs are fully incorporated.
Add the flour, lemon zest, baking powder, and baking soda to the bowl and gently fold with a rubber spatula. Be careful not to over mix this step. Fold in the blueberries until well distributed. Set the bowl to the side while you make the cream cheese filling.
In a separate medium sized bowl, add the cream cheese, sugar, and egg yolk and beat together with a hand or stand mixer or with a stiff whisk. Mix well until light and creamy.
Place muffin liners in the cavities of a muffin tin and use a large cookie scoop to fill each one almost all the way full with the muffin batter. Use a ½ tablespoon to place a dollop of the cream cheese filling on top of each muffin. Then use a toothpick or thin knife to swirl the cream cheese into the muffin batter. This doesn’t need to be perfect. Simply swirl to distribute the cream cheese to the edges of the muffin and down into the middle. Then sprinkle a handful of the crumble on top of each muffin and bake in the oven for 14 - 16 minutes until the edges are golden brown.
Allow the muffins to cool slightly before removing them from the tin to serve.

Nutrition