Start your day with Easy Lemon-Blueberry Muffins. These Lemon-Blueberry Muffins have cream cheese to thank for their moist, tender taste and texture.
What You Need
Original recipe yields 12 servings
1 cup blueberries
2 cups flour, divided
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup milk
1/4 cup butter, melted
1 Tbsp. lemon juice
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Let's Make It
Heat oven to 375ºF.
Toss blueberries with 2 Tbsp. flour; set aside. Mix remaining flour, 3/4 cup sugar, baking powder and salt in large bowl.
Beat cream cheese, milk and butter until blended. Add eggs and lemon juice; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in blueberries.
Spoon into 12 paper-lined muffin cups. Sprinkle with remaining sugar.
Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire rack; cool completely.
Prepare using your favorite berries, such as blackberries or raspberries.
For extra lemon flavor, add 1 Tbsp. grated lemon zest to the batter with the blueberries.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 0.9046g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.