Lemon Blueberry Cheesecake Muffins with Lemon Glaze

Lemon Blueberry Cheesecake Muffins with Lemon Glaze

  • Prepare: 20M
  • Cook: 25M
  • Total: 45M
Lemon Blueberry Cheesecake Muffins with Lemon Glaze

Lemon Blueberry Cheesecake Muffins with Lemon Glaze

Diets

  • Vegetarian

Ingredients

  • Produce

    • 1 heaping cup Blueberries, fresh
    • 1 Lemon, Zest of
    • 1 tsp Lemon, zest
    • 1 Lemon, Juice of
  • Refrigerated

    • 3 Egg
  • Baking & Spices

    • 1 1/2 tsp Baking powder
    • 1/4 cup Brown sugar
    • 1 3/4 cup Flour
    • 2 cup Powdered sugar
    • 1 1/4 cup Sugar
    • 1 tsp Vanilla
  • Dairy

    • 1/2 cup Butter
    • 1 8 oz. package Cream cheese, reduced fat
    • 1/3 cup Whole milk
  • Time
  • Prepare: 20M
  • Cook: 25M
  • Total: 45M

Found on

Description

but first, dessert!

Ingredients

  • 1 - 8 oz. package reduced-fat cream cheese, softened
  • ½ c. sugar
  • 1 egg
  • zest of 1 lemon
  • 1 heaping cup fresh blueberries
  • ⅓ c. butter, softened
  • ¾ c. sugar
  • 2 eggs
  • ⅓ c. whole milk
  • 1 tsp. vanilla
  • 1½ c. flour
  • 1½ tsp. baking powder
  • ¼ c. flour
  • ¼ c. brown sugar
  • 2 tbsp. cold butter
  • 1 tsp. lemon zest
  • juice of 1 lemon
  • 2 - 3 c. powdered sugar

Directions

  • In a small mixing bowl, beat cream cheese and sugar until smooth.
  • Add egg and lemon zest, and beat until smooth.
  • Fold in the blueberries. Set aside.
  • In a medium mixing bowl, beat butter and sugar until fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in milk and vanilla.
  • In a small bowl, combine flour and baking powder.
  • Add the flour mixture to the creamed mixture, and beat until just combined.
  • Line 16 regular-sized muffin cups with paper liners.
  • Fill each cup ⅓ full with the batter.
  • Drop a rounded tablespoonful of the blueberry-cream cheese mixture on top of each muffin. Prepare streusel.
  • In a small bowl, combine flour and brown sugar.
  • Cut in the butter until it resembles coarse crumbs.
  • Sprinkle each muffin with streusel.
  • Bake at 375 degrees for 22-25 minutes, or until muffins are golden brown.
  • Cool in pans for 5 minutes before removing to wire racks to cool completely.
  • In a small bowl, combine lemon zest, lemon juice, and 2 c. powdered sugar.
  • Whisk until smooth, and add more powdered sugar as needed, until glaze is thick, but drizzly.
  • Drizzle generously over muffins. Serve immediately!
  • Serves: 16 muffins
  • Prepare: 20 mins
  • Cook Time: 25 mins
  • TotalTime:
thegoldlininggirl.com

thegoldlininggirl.com

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Title:

Lemon Blueberry Cheesecake Muffins with Lemon Glaze

Descrition:

Lemon Blueberry Cheesecake Muffins with Lemon Glaze

Lemon Blueberry Cheesecake Muffins with Lemon Glaze

  • Produce

    • 1 heaping cup Blueberries, fresh
    • 1 Lemon, Zest of
    • 1 tsp Lemon, zest
    • 1 Lemon, Juice of
  • Refrigerated

    • 3 Egg
  • Baking & Spices

    • 1 1/2 tsp Baking powder
    • 1/4 cup Brown sugar
    • 1 3/4 cup Flour
    • 2 cup Powdered sugar
    • 1 1/4 cup Sugar
    • 1 tsp Vanilla
  • Dairy

    • 1/2 cup Butter
    • 1 8 oz. package Cream cheese, reduced fat
    • 1/3 cup Whole milk

The first person this recipe

thegoldlininggirl.com

thegoldlininggirl.com

236 0

Found on thegoldlininggirl.com

The Gold Lining Girl

Lemon Blueberry Cheesecake Muffins with Lemon Glaze

Lemon Blueberry Cheesecake Muffins with Lemon Glaze