Blueberry Muffins with Lemon-Cream Cheese Glaze

Blueberry Muffins with Lemon-Cream Cheese Glaze aren't your ordinary blueberry muffins! The tart-and-sugary glaze turns plain blueberry muffins into extraordinary blueberry muffins.

Southern Living DECEMBER 2011

  • Yield: Makes 1 1/2 dozen
  • Hands-on:15 Minutes
  • Total:40 Minutes


  • 3 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 1/2 cups milk
  • 1/2 cup butter, melted
  • 2 cups frozen blueberries*
  • 1 tablespoon all-purpose flour
  • Lemon-Cream Cheese Glaze
  • Garnish: lemon zest


1. Preheat oven to 450º. Stir together first 4 ingredients. Whisk together eggs and next 2 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Toss blueberries with 1 Tbsp. flour, and gently fold into batter. Spoon mixture into 1 1/2 lightly greased 12-cup muffin pans, filling three-fourths full.

2. Bake at 450º for 14 to 15 minutes or until lightly browned and a wooden pick inserted into center comes out clean. Immediately remove from pans to wire racks, and let cool 10 minutes.

3. Meanwhile, prepare Lemon-Cream Cheese Glaze. Drizzle over warm muffins. Garnish, if desired.

*Fresh blueberries may be substituted.


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Blueberry Muffins with Lemon-Cream Cheese Glaze recipe