A lemon glazed fresh blueberry cream cheese muffin is a delicious mouthful that has to be experienced firsthand
- 4 oz room temp cream cheese (please don't bother with faux, fake or Nufchetelle)
- 1/2 stick (4 oz) unsalted butter
- 2 room temp eggs
- 2 tablespoons lemon zest
- 1 tablespoons fresh squeezed lemon juice (zest your lemon first, then juice it, trust me, that is the best order)
- 1 1/2 cups blueberries, rinsed and patted dry
- 2 cups AP (all purpose) flour - I use King Arthur brand which is my fave
- 2/3 cup sugar
- 1/2 cup whole milk
- 2 teaspoons of vanilla, homemade or good quality, not imitation brown sludge lol
- 1 1/2 teaspoons Baking Powder
- 1 teaspoon Baking Powder
- 1/4 teaspoon salt
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar
- OPTIONAL - 2 tablespoons of Turbinado sugar for sprinkling on top of glaze
Batter - cream in a bowl butter and cream cheese until smooth and combined. Add lemon juice, zest and vanilla, mix to incorporate till smooth. Then add eggs and milk. I find that cracking the eggs into the milk and whisking them together with a fork, usually in a measuring cup, is easier than trying to mix in whole eggs into the other mixture (add to bowl). Finally in a separate bowl combine the remaining dry ingredients - flour, sugar, baking soda, baking powder and salt. Add a large spoonful at a time to the 'liquid' mixture in the other bowl till all combined. Lastly fold in the 1 1/2 cups of blueberries. Scoop into paper lined muffin pan (makes 12 large muffins, I used my Wilton pan, shown below). Bake for 30 minutes at 350° F or until a pick comes out clean, no moist batter.
Glaze - combine the three ingredients in a small bowl while muffins are cooling. Once cool to the touch, dunk them in top first and let stand (bottom down) on a cooling rack till glaze sets up. OPTIONAL - sprinkle with turbinado sugar while the glaze is still in liquid from. I like the little crunch and the sugar sets up in the glaze so it doesn't fall off.
Let cool enough to handle before glazing. Place in an airtight container after cooled completely. Can be frozen up to 6 months in an airtight container or sealed bag. Thaw on the counter or in the fridge, not in the microwave.
Exactly 30 minutes later.... they kind of look like chocolate chip cookies at first glance
Glazed and turbinado sugar sprinkled...you want a bite?
A peak inside, the crater in the center is an example of fluffy the batter is and a testament to the freshness of the blueberries. Want to see me make this in video? Here is the link: https://youtu.be/G3d-HAQR-Zw?t=3m28s
Let me know if you try these and what you think. Enjoy! #BlueberryCreamCheeseMuffins