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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:

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

For Streusel:

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

For Glaze:

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