Cream Cheese Blueberry Muffins with Lemon Glaze

Cream Cheese Blueberry Muffins with Lemon Glaze are very moist due to the cream cheese in the batter. The lemon glaze gives them a little bit of sweet while the blueberry taste shines through. There’s also a touch of pecan in these delicious muffins for a slight crunch.

Fresh or frozen blueberries can be used in this recipe. I always have frozen blueberries in the freezer so that’s what I used. I didn’t thaw the blueberries first, I put them in the batter frozen. If you don’t need a full batch of 24 muffins, cut the recipe in half and make twelve. Cream Cheese Muffins with Lemon Glaze…soft, moist and delicious, Enjoy!

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Cream Cheese Blueberry Muffins with Lemon Glaze

Ingredients

Muffin batter

1 cup butter softened
1 eight oz package cream cheese softened
1 1/2 cups sugar
4 eggs room temperature
1 1/2 teaspoons vanilla
2 cups flour
1 1/2 Teaspoons baking powder
1/2 Teaspoon salt
2 cups fresh or frozen blueberries if using frozen, do not thaw berries
1/2 cup chopped pecans

Drizzle

2 cups powdered sugar
1 1/2 Tablespoons milk
1 1/2 Tablespoons lemon juice

Instructions

Preheat oven to 350 degrees. Place cupcake liners in muffin tins or grease each muffin tin.
Place the butter, cream cheese and sugar in a large bowl, beat until creamy. Add the eggs one at a time beating well after each addition. Add the vanilla, beat until incorporated.
In a medium bowl, combine the flour,baking powder and salt, stir to combine. Stir the flour mixture into the butter mixture just until moistened. Fold the blueberries and pecans into the batter. Fill muffin liners 3/4 full with batter, bake 20 - 25 minutes or until a toothpick inserted comes out clean. Cool in the muffin tins five minutes before removing to cool completely on wire racks.