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Cream Cheese Blueberry Muffins With Lemon Glaze


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  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • 1/2 cup chopped pecans
  • 2 cups confectioners’ sugar
  • 3 tablespoons 2% milk ( I used 1 1/2 TBLS milk and 1 1/2 TBLS lemon juice)



Step 1

In a large bowl, cream the butter, cream cheese and sugar until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Combine the flour, baking powder and
salt; stir into creamed mixture just until moistened. Fold in
cranberries and pecans.

Fill greased or paper-lined muffin cups three-fourths full. Bake at
350° for 20-25 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes before removing from pans
to wire racks. Combine confectioners’ sugar and milk; drizzle over
muffins. Yield: 2 dozen.

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