Blueberry Cream Cheese Muffins Recipe
Blueberry season opens in 72 days, 9 hours, 54 minutes and 28 seconds here in the Northwest. You know, either that or in about 2 1/2 months. I do believe, however, it is imperative to have a perfect blueberry muffin recipe for any day of the year.
Preheat oven to 350F.
Blueberry Muffin Ingredients
- 2 cups sugar
- 1/4 cup butter, softened
- Zest from 1 lemon
- 2 eggs
- 1 cup milk
- 1 tablespoon fresh lemon juice
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 4 cups flour, divided
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 cup hot water
- 2 cups fresh blueberries
Cream softened butter, sugar, and lemon zest together in the mixer. Add eggs. Place milk and lemon juice in a small bowl and whisk together. Add to mixing bowl. Add oil and vanilla.
Add and mix 3 3/4 cups flour, baking powder, baking soda, and salt until combined. Scrape down sides of the bowl with the spatula and add hot water.
Coat blueberries with remaining 1/4 cup of flour and then gently fold into batter.
For large muffins, place two ice cream scoops of batter in each muffin liner. This will make about 12 muffins (8 without cream cheese filling).
If using a regular size muffin pan, use one ice cream scoop of batter per muffin liner. This will make 24 muffins (16 without cream cheese filling).
If you’d like to get really crazy, you can use a decorating bag (or a Ziploc with a corner cut off) to squirt this cream cheese filling into each muffin.
Cream Cheese Filling Ingredients
- 1 eight ounce package of cream cheese, softened
- About 1 tablespoon of the juice of a lemon
- 1/3 cup sugar
The cream cheese filling leftovers can be stored in the fridge and added to many delicious treats.
I like to finish the filling off with a little swirl on top.
And if you are completely out of control, you can sprinkle homemade streusel over each muffin.
- 1/2 stick butter (cut into small pieces)
- 3/4 cup flour
- 1/3 cup powdered sugar
- 1/8 teaspoon salt
- 1 small egg
To make streusel, place ingredients into food processor and pulse until they are well combined but don’t let the crumbles get bigger than about the size of peas. Watch closely. If you have leftovers, you can store them in a Ziploc in the freezer for next time.
Bake for about 30 minutes.
Serve warm with a little butter or simply plain. Because, well, we wouldn’t want to get too carried away. Now there are only 72 days, 9 hours, 52 minutes and 37 seconds until the next blueberry season opens. Let’s have a muffin to celebrate.