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Lemon Blueberry Cheesecake Muffins with Lemon Glaze

April 2, 2016

 

lemon blueberry cheesecake muffins with lemon glaze pin

Moist muffins with a layer of lemon-infused cheesecake, and full of fresh, plump blueberries. Topped with brown sugar streusel, and tangy lemon glaze!

lemon blueberry cheesecake muffins with lemon glaze 13

I took an unexpected spring break from the blog for the last few weeks. Oops, sorry about that. I didn’t plan it, but life just got in the way of regular blogging, and sometimes that’s okay – it’s good to step away from things to come back refreshed.

I still wouldn’t turn down a long staycation to cross a TON off my to-do list, but it’s been a good little break. What’s new in your worlds??

lemon blueberry cheesecake muffins with lemon glaze 2

Lemon and blueberry is one of my favorite combinations in the spring and summer. I don’t know what it is about those two ingredients that complement each other so well, but they just do. It’s virtually indisputable. I’m sure you feel the same way.

lemon blueberry cheesecake muffins with lemon glaze 3

Just as a PSA, my all-time favorite bagels (besides Trader Joe’s pretzel bagels) are the Thomas brand. They are so chewy, soft, and dense. I adore them. They always have awesome limited edition flavors, and currently have a Lemon Blueberry bagel on shelves!!! It’s FANTASTIC. Go get ’em quick. Not sponsored, y’all, just love those bagels.

Meanwhile, weekend brunch is here, and you need these muffins in your life. NEED.

lemon blueberry cheesecake muffins with lemon glaze 10

To look at them, they are a bit lumpy and misshapen, but that’s just because I picked the juiciest and plumpest blueberries!

It also might be because I’m also an overzealous muffin-filler. Same with cupcakes. I always want to put more batter in than necessary. More is not always better. It is pretty standard that my cupcakes and muffins will topple over the edges.

lemon blueberry cheesecake muffins with lemon glaze 15

I can’t stop myself from over-filling, even when I know I’m doing it.

I actually do this with coffee too. I put too much coffee in the coffee-maker and then whine when my coffee is too strong. I know when I’m doing it, but I can’t seem to stop myself.

Anyhooooo, these muffins are so wonderful, not just because they combine blueberries and lemon, but because they also have a layer of cheesecake! A muffin base, topped with a zesty lemon-infused cheesecake layer, and filled with plump, fresh blueberries.

lemon blueberry cheesecake muffins with lemon glaze 16

They’re topped off with a brown sugar streusel, and an amazing lemon glaze.

They may not be the neatest and most perfect-shaped muffins, but the flavor is what counts!

lemon blueberry cheesecake muffins with lemon glaze 13

Print

Lemon Blueberry Cheesecake Muffins with Lemon Glaze

Course Breakfast - muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 muffins
Author Sarah @ The Gold Lining Girl

Ingredients

For Muffins:

  • 1 - 8 oz. package reduced-fat cream cheese softened
  • 1/2 c. sugar
  • 1 egg
  • zest of 1 lemon
  • 1 heaping cup fresh blueberries
  • 1/3 c. butter softened
  • 3/4 c. sugar
  • 2 eggs
  • 1/3 c. whole milk
  • 1 tsp. vanilla
  • 1 1/2 c. flour
  • 1 1/2 tsp. baking powder

For Streusel:

  • 1/4 c. flour
  • 1/4 c. brown sugar
  • 2 tbsp. cold butter

For Glaze:

  • 1 tsp. lemon zest
  • juice of 1 lemon
  • 2 - 3 c. powdered sugar

Instructions

For Muffins:

  1. In a small mixing bowl, beat cream cheese and sugar until smooth.
  2. Add egg and lemon zest, and beat until smooth.
  3. Fold in the blueberries. Set aside.
  4. In a medium mixing bowl, beat butter and sugar until fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Beat in milk and vanilla.
  7. In a small bowl, combine flour and baking powder.
  8. Add the flour mixture to the creamed mixture, and beat until just combined.
  9. Line 16 regular-sized muffin cups with paper liners.
  10. Fill each cup 1/3 full with the batter.
  11. Drop a rounded tablespoonful of the blueberry-cream cheese mixture on top of each muffin. Prepare streusel.

For Streusel:

  1. In a small bowl, combine flour and brown sugar.
  2. Cut in the butter until it resembles coarse crumbs.
  3. Sprinkle each muffin with streusel.
  4. Bake at 375 degrees for 22-25 minutes, or until muffins are golden brown.
  5. Cool in pans for 5 minutes before removing to wire racks to cool completely.

For Glaze:

  1. In a small bowl, combine lemon zest, lemon juice, and 2 c. powdered sugar.
  2. Whisk until smooth, and add more powdered sugar as needed, until glaze is thick, but drizzly.
  3. Drizzle generously over muffins. Serve immediately!

They are also incredible with lemon curd!!

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Related Posts

  • Lemon Blueberry Bundt Cake with Lemon GlazeLemon Blueberry Bundt Cake with Lemon Glaze
  • Lemon Raspberry Sweet Rolls with Lemon Mascarpone FrostingLemon Raspberry Sweet Rolls with Lemon Mascarpone Frosting
  • Orange Sweet Rolls with Orange Cream Cheese GlazeOrange Sweet Rolls with Orange Cream Cheese Glaze
  • Strawberry Lemonade CrepesStrawberry Lemonade Crepes
  • Lemon Blueberry Pull-Apart Bread RecipeLemon Blueberry Pull-Apart Bread Recipe

Filed Under: Breads & Muffins, Breakfast, Recipes 11 Comments

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Lovely comments

  1. Blair says

    April 2, 2016 at 8:25 pm

    Hi hi! I missed you and almost sent you a note yesterday to check in…and then I saw you on Facebook again!😊 Glad that you had a nice little break…you sure came back with a bang! These look awesome and now I want blueberry muffins AND those Thomas’s bagels.😬

    Reply
    • Sarah says

      April 16, 2016 at 9:28 am

      Oh, thank you for thinking of me! I didn’t plan for that break at all, it just sorta happened! Lol! I’m hoping it was good for rejuvenating me for a few months. Good to have a break here and there, right? So glad you like the muffins, and yes, you must try Thomas’ bagels. They are the best ones. Seriously. Unless you have Wegman’s where you are – buy those instead. 😉

      Reply
  2. Medha @ Whisk & Shout says

    April 3, 2016 at 11:17 am

    Streusel and glaze?! You’re spoiling us 🙂 Delicious!

    Reply
  3. Jeff says

    April 4, 2016 at 9:53 am

    Yay, glad you’re back! Sarah and I were just wondering if you were taking a break. These look amazing. We’ll have to save this one for blueberry season so we can use the ones we pick.

    Reply
    • Sarah says

      April 16, 2016 at 9:27 am

      I’ve been making these muffins since law school, but without the lemon. You guys have to try them! I love them. I did take a break, but it wasn’t a planned one! 🙂

      Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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