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Cream Cheese Blueberry Muffins With Lemon Glaze
Recipe: #11995
January 31, 2014
Categories: Breakfast, Cheese, Blueberry, Lemon, Brunch, Potluck, Oven Bake, Vegetarian, Cream Cheese, Muffins, Kosher Dairy, more
"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
Ingredients
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- DRIZZLE
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Nutritional
- 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.
Tips
No special items needed.
9 Reviews
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