## Blueberry Lemon Cream Muffins
Indulge in a treat that perfectly brings together the sweetness of ripe blueberries and the tangy zest of fresh lemons. Introducing the Blueberry Lemon Cream Muffins—a delicious snack or lovely addition to any breakfast table. With a dreamy cream center providing a delightful surprise with each bite, these muffins are sure to elevate your baking game.
– Servings: 12 muffins
– Prep Time: 15 minutes
– Bake Time: 20-25 minutes
– Total Time: 40 minutes
## Why Make This Recipe
If you’re a fan of treats that perfectly balance sweet and sour, or if you’re just looking to try something new and exciting—this is the recipe for you. The combination of blueberries and lemon give these muffins a unique, refreshing taste. Plus, the surprise cream center is a creamy delight that complements the fruity flavors perfectly.
## How to Make Blueberry Lemon Cream Muffins
### Ingredients:
For the Muffins:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ tsp salt
– 2 tsp baking powder
– ⅓ cup vegetable oil
– 1 egg
– ⅓ cup milk
– 1 tsp vanilla extract
– Zest of 1 lemon
– 1 cup fresh or frozen blueberries
For the Cream Filling:
– 4 oz (half package) cream cheese, softened
– ¼ cup granulated sugar
– 1 tbsp lemon juice
### Directions:
1. Preheat your oven to 375°F (190°C) and line up your muffin pan with paper liners.
2. Start by preparing the muffin batter. In a large bowl, mix together your dry ingredients: flour, sugar, salt, and baking powder. In another bowl, combine the wet ingredients: oil, egg, milk, vanilla extract, and lemon zest. Now, gradually stir your wet ingredients into the dry ones until they’re just combined. Carefully fold in the blueberries.
3. Next, prepare the cream filling. Beat the softened cream cheese, sugar, and lemon juice in a small bowl until it achieves a smooth, creamy consistency.
4. It’s time to assemble the muffins. Fill each muffin cup halfway with your batter, put a spoonful of the cream filling in the center, then top it off with more batter until the cup is about ¾ full.
5. Bake the muffins in your preheated oven for about 20-25 minutes. Check their readiness by inserting a toothpick into the muffin —if it comes out clean (not touching the cream), they’re done. Let them cool in the pan for a few minutes before moving them to a wire rack.
## How to Serve Blueberry Lemon Cream Muffins
These muffins make a delightful breakfast treat or an afternoon pick-me-up. Pair them with a cup of hot tea or coffee. Their refreshing fruity flavor will definitely brighten up your day!
## How to Store Blueberry Lemon Cream Muffins
Store any leftover muffins in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer freshness. You can also freeze these muffins—just thaw overnight in the refrigerator and warm up in the microwave when you’re ready to enjoy them.
## Tips to Make Blueberry Lemon Cream Muffins
1. Do not overmix the batter as it can result in dense, tough muffins. It’s okay if the batter is a bit lumpy.
2. Make sure to let your muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. It makes them easier to remove and also helps them keep their shape.
## Variation
For a twist, you can switch out blueberries with other berries such as raspberries or strawberries. You can also try adding a crumb topping for a bit of crunch.
## FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries for this recipe, no need to thaw them,
2. Can I use other types of flour?
Yes, for a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour or almond flour.
3. Can I use other fruits?
Yes, other berries such as raspberries or strawberries can work well in this recipe.
Remember to share your delightful muffin creations with us—we can’t wait to see how much you love them!