Lemon - Blueberry Muffins with Cream Cheese Topping

June 05, 2016  •  Leave a Comment

Lemon - Blueberry Muffins with Cream Cheese Topping

I've recently discovered the extreme deliciousness of blueberry & lemon combined and I think it's safe to say I can't get enough! I guess it also helps that blueberries were on sale two weeks ago and I've had a whole big bag of frozen blueberries just begging to be baked! Lemons are never a shortage in this household either as we cook with them constantly, of course but also use them for everything else too! *Little side note..scrubbing your face with half a lemon and honey is a great way to give your skin a bright fresh clean look this summer without any nasty chemicals :) 

Be sure to catch my next blueberry & lemon creation - Sticky Buns ;) by following me on Instagram or Like my page on Facebook. Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-12Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-15Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-6Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-2Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-8Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-7Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-11Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-13Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New JerseyFood.AHP-14Lemon Blueberry Muffins with Cream Cheese topping | Food Styling and Photography Ashley Halas Photography Hamilton New Jersey

Lemon - Blueberry Muffins with Cream Cheese topping

Makes 12 muffins or 24 mini muffins

INGREDIENTS
1/2 cup unsalted butter softened
3/4 cup sugar
2 large eggs
1/2 cup buttermilk
2 tsp vanilla extract
2 cups all-purpose flour
2 tsp of baking powder
1/4 tsp of salt
2 cups blueberries (frozen* or fresh) *the frozen berries does not need to be thawed

Cream Cheese Topping
8 ounces cream cheese
5 tablespoons butter, room temperature
3 cups confectioners' sugar
1 tablespoon lemon juice
zest of one lemon
additional blueberries, for garnish

Topping for Muffins
1 tsp Vanilla Sugar or regular white sugar
1 tsp ground cinnamon
1/4 tsp of sea salt (optional)

DIRECTIONS
Preheat the oven to 400F
Line the muffin cups with paper liners or heavily grease pans
In a large bowl cream the butter and sugar until it looks light and fluffy (about 2 mins). Mix in eggs one at a time. SLOWLY add in buttermilk making sure mixture does not curdle then and vanilla.
In another bowl, whisk flour, baking powder and salt.  Add the dry mixture to the wet mixture.  Stir just until everything is combined. The batter will be thick. Fold in the blueberries. (Make sure to not over mix)
Fill the muffin cups with the batter to the top. Sprinkle some vanilla sugar, ground cinnamon and a pinch of sea salt over each muffin. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes. Make sure to cool to muffins before topping with cream cheese topping!

To make the frosting, beat the cream cheese and butter together in a large bowl or the bowl of a stand mixer until light and fluffy. Add the lemon juice and lemon zest, and beat until combined. Slowly add the confectioners' sugar and mix until combined, then beat for an extra minute or two until light and fluffy. Pipe onto cooled muffins and top with fresh blueberries and lemon zest for garnish.

 

Comments

No comments posted.
Loading...