Blueberry Lemon Cream Cheese Streusel Muffins
These blueberry lemon streusel muffins are bursting with blueberries and lemon flavor. Made with cream cheese, lemon juice, and lemon zest that makes this muffin irresistibly delicious!
Servings: 12 muffins
Calories: 363kcal
Equipment
- 12-muffin pan
Ingredients
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp all-purpose flour
Dry ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet ingredients
- 250 g cream cheese softened
- ½ cup milk
- ⅓ cup unsalted butter melted or canola oil
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 ½ tsp pure vanilla extract
- 1 ½ tbsp lemon juice
- 1 tbsp lemon zest or zest of the whole lemon
Streusel Topping
- ¼ cup brown sugar packed
- ⅓ cup all-purpose flour
- ¼ cup salted butter softened
- ¼ tsp cinnamon
- ⅛ tsp or a pinch of ground nutmeg
Instructions
- Preheat oven to 375°F. Line the 12-muffin pan with paper cups.
- Prepare the streusel topping. Add all the streusel ingredients in a small bowl. Use a pastry blender or fork to mix, just until a crumbly texture. Set aside.
- Sift all the dry ingredients in a medium-sized bowl.
- In a separate bowl add softened cream cheese. Heat the milk in a microwave for 30 seconds then add to cream cheese. Mix until the cream cheese is smooth. Stir in melted butter, sugar and eggs. Add vanilla, lemon zest, and lemon juice. Mix until well blended.
- Add the dry ingredients to the wet batter and gently fold in just until combined. (Do not over mix)
- In a small bowl, toss the blueberries in the flour. Gently fold into the batter.
- Scoop and portion the batter into the prepared muffin pan. Sprinkle the streusel mixture overtop.
- Bake in preheated oven to 375°F for about 25 to 30 minutes, or until the inserted tester comes out clean.
- Let it cool in a muffin pan for 10 minutes, then cool completely on a cooling rack.
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