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Blueberry Lemon Cream Cheese Muffins

Moist and flavorful muffins with a tangy lemon cream cheese swirl.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 muffins
Calories 250 kcal

Equipment

  • Muffin tin 12-cup muffin tin
  • Mixing bowls At least two

Ingredients
  

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Salt

Wet Ingredients & Cream Cheese Swirl

  • 1 cup Granulated sugar
  • 1 cup Vegetable oil
  • 2 large Eggs
  • 1 tsp Lemon zest
  • 2 tbsp Lemon juice
  • 4 oz Cream cheese Softened
  • 1 cup Fresh blueberries

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the dry ingredients (ing_1, ing_2, ing_3, ing_4).
  • In a separate bowl, combine the wet ingredients (ing_5, ing_6, ing_7, ing_8, ing_9).
  • Beat in the softened cream cheese (ing_10) until smooth.
  • Gently fold the wet ingredients into the dry ingredients until just combined. Fold in the blueberries (ing_11).
  • Fill each muffin liner about 2/3 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For a stronger lemon flavor, add 1-2 tablespoons of lemon juice.