- Bakery-Style Lemon Blueberry Muffins with Lemon Cream Cheese Frosting
Soft, fluffy, and bursting with citrusy brightness and juicy blueberries, these Lemon Blueberry Muffins are the ultimate treat for any time of day. Each bite melts in your mouth, thanks to the tender crumb and the luscious lemon cream cheese frosting that crowns every muffin. This recipe is beginner-friendly and doesn’t require a mixer—just a couple of bowls and a whisk!
Why You’ll Love This Recipe:
- Packed with fresh blueberries and real lemon zest
- Super moist and flavorful
- Easy to make with simple ingredients
- Topped with a dreamy lemon cream cheese frosting
Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs
- ½ cup whole milk
- 2 tsp freshly grated lemon zest
- 1 Tbsp fresh lemon juice
- ½ tsp vanilla extract
- 1 cup fresh blueberries
Lemon Cream Cheese Frosting:
- 2 Tbsp unsalted butter, at room temperature
- ⅓ cup cream cheese, at room temperature
- 1 tsp lemon zest
- 1½ tsp fresh lemon juice
- ½ tsp vanilla extract
- 1½ cups confectioners’ sugar
Instructions
1. Prepare the Muffins:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Toss the blueberries in ¼ cup of the dry mixture to help them stay evenly distributed in the batter. Set aside.
- In a large mixing bowl, cream together the butter and sugar using a whisk until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla, lemon zest, and lemon juice.
- Add half of the dry ingredients and half of the milk to the wet mixture. Stir just until combined. Repeat with the remaining dry ingredients and milk—do not overmix.
- Gently fold in the floured blueberries using a spatula.
- Divide the batter evenly among the muffin cups using an ice cream scoop or spoon.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Frosting:
- In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the lemon zest, lemon juice, vanilla extract, and confectioners’ sugar. Whisk or beat until light and fluffy.
- Transfer the frosting to a piping bag or use a spoon to frost each cooled muffin.
- Garnish with a few fresh blueberries and a dusting of powdered sugar if desired.
Tips for Success:
- Don’t overmix the batter—this helps keep the muffins tender.
- Use fresh, firm blueberries for best results.
- Let the muffins cool completely before frosting, or the frosting may melt.
These Lemon Blueberry Muffins are perfect for spring brunches, afternoon tea, or simply treating yourself to something sweet and citrusy. Enjoy!