Description
Tender muffins bursting with juicy blueberries and bright lemon zest, swirled with a creamy center and topped with a subtle lemon glaze.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest
- 1 large egg
- 1 cup sour cream
- 1/2 cup unsalted butter, melted and cooled
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- For the cream filling: 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- For the glaze: 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Gently toss blueberries and 1 tablespoon lemon zest into the flour mixture.
- In a separate bowl, whisk egg, sour cream, melted butter, 2 tablespoons lemon juice, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- In a small bowl, beat cream cheese, powdered sugar, and 1 teaspoon lemon zest until smooth.
- Fill each muffin cup half full with batter. Add a spoonful of cream cheese mixture in the center, then top with remaining batter to cover the filling.
- Bake for 20-25 minutes or until golden and a toothpick inserted in the outer edge comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Whisk together glaze ingredients and drizzle over warm muffins.
- Allow glaze to set before serving.
Notes
You can customize the seasonings to taste. If using frozen blueberries, do not thaw them before adding.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American