Cream Cheese Lemon Blueberry Muffins

Here is the recipe for the yummy cream cheese lemon blueberry muffins.  They are seriously so good that I may make more this weekend.  I forgot where I found this recipe so I can't give credit where credit is due unfortunately.  Anyway, we got invited to a housewarming party this weekend and I think these muffins might be a great treat to bring.  Without further adieu, here is the yummy recipe!

Cream Cheese Lemon Blueberry Muffins

4 oz. cream cheese, room temperature

4 tbs. unsalted butter, room temperature

1 tbs. lemon juice

2 tbs. lemon zest

2 tsp. vanilla extract

2 eggs, room temperature

1/2 cup whole milk

2 cups all-purpose flour

2/3 cups sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 pint fresh blueberries

Lemon Glaze

1/2 cup powdered sugar

2 tbs. fresh lemon juice

1 tbs. lemon zest

Directions

Preheat the oven to 350.  Line muffin tin with cupcake liners.  Beat cream cheese and butter until smooth.  Add lemon juice, lemon zest, and vanilla extract and continue beating until combined.  Add milk and eggs and beat until well blended.  Combine flour, sugar, baking powder, baking soda, and salt in a small bowl.  Gradually add flour mixture to cream cheese mixture until combined.  Fold in the blueberries.  Scoop the batter into the muffin tins until about 3/4 full.  Bake for 30 minutes or until just starting to turn golden brown.  Let cool slightly.

Lemon Glaze

Whisk together powdered sugar, lemon juice, and lemon zest.  Add additional powdered sugar to thicken or additional lemon juice to thin.  Drizzle over the top of the muffins.

Enjoy!