Blueberry Lemon Cream Cheese Muffins

• Vegetarian

• Produce

  • 1 pint Blueberries, fresh
  • 3 tbsp Lemon, zest

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Lemon juice
  • 2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Dairy

  • 4 tbsp Butter, unsalted
  • 4 oz Cream cheese
  • 1/2 cup Whole milk

Found on momontimeout.com

Description

Ingredients

• 4 oz cream cheese, room temperature
• 4 tbsp unsalted butter, room temperature
• 1 tbsp lemon juice
• 2 tbsp lemon zest
• 2 tsp vanilla
• 2 eggs, room temperature
• ½ cup whole milk
• 2 cups all-purpose flour
• ⅔ cup granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 pint fresh blueberries
• ½ cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest

Directions

• Preheat the oven to 350F degrees.
• Line muffin tin with cupcake liners.
• Beat cream cheese and butter until smooth.
• Add lemon juice, lemon zest and vanilla 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 muffin tins until about ¾ full.
• Bake for 30 minutes or until just starting to turn golden brown.
• Let cool slightly.
• 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 muffins.