Cream Cheese Blueberry Muffins With Lemon Glaze

Prep Time
Cook Time
Ready In

"This was originally a Taste Of Home recipe that I found on Bunny's Warm Oven Blog. She adapted it a little and I made it her way using lemon and milk. These muffins are extremely delicious, light, moist and the lemon glaze gives them a little bit of sweet, while the blueberry taste shines through. There's also the crunch from the pecans, which I love. I cut the recipe in half and then froze the leftover muffins for later. I don't think you will be disappointed if you try these. You just might be instantly hooked just like I was!"

Original is 24 servings


  • Serving Size: 1 (81 g)
  • Calories 286.8
  • Total Fat - 13.6 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 65.7 mg
  • Sodium - 184.9 mg
  • Total Carbohydrate - 39.3 g
  • Dietary Fiber - 0.7 g
  • Sugars - 30.5 g
  • Protein - 3.2 g
  • Calcium - 44.1 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a large bowl cream the butter, cream cheese and sugar, until light and fluffy.

Step 2

Add eggs one at a time, beating well after each addition.

Step 3

Beat in vanilla.

Step 4

Combine the flour, baking powder and salt. Stir into creamed mixture just until moistened.

Step 5

Fold in cranberries and pecans.

Step 6

Fill greased or paper-lined muffin cups three-fourths full.

Step 7

Bake at 350 degrees F, for 20-25 minutes, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Step 8

Combine confectionary sugar and milk. Drizzle over muffins.


No special items needed.

8 Reviews


Delicious! I loved the addition of the lemon glaze on them. It really made these muffins pop to the top!


(3 Nov 2019)


These muffins are a great way to start off the day. The glaze really compliments the muffins!


review by:
(15 Jul 2019)


I shared things in common w/other reviewers when I made this recipe essentially as written. I used frozen blueberries dusted w/flour plus was drawn to the use of cream cheese & enjoyed the batter "silkiness" - But I also had differences. My batter was stiff (vs loose) & I didn't use a glaze as my DH loves blueberry muffins, but prefers them plain. My yield was likely spot-on as I opted to make 12 std-size & 8 jumbo-sized muffins using a conversion method I found on-line (See pic). All that said, they were great & I'm glad I resisted my early temptation to halve the recipe. Thx for sharing this lovely recipe w/us. :-)


review by:
(17 Sep 2018)

Baking Babe Bev

I froze blueberries from this summer and used them to make these. I just dusted them with flour before adding to the batter. These are so delicious and we love them! I used larger muffin tins so they made fewer but they were bigger and I just baked them until a toothpick came out clean when I dipped it in the middle!


review by:
(24 Jan 2016)


These were a hit at a baby shower I made these for. Easy to put together and they turned out perfectly delicious.


review by:
(3 May 2015)

dienia b

really good muffin mr picky loved them billboard tag my dough was loose but turned out fine


review by:
(20 Jan 2015)

You'll Also Love