Cream Cheese Blueberry Muffins With Lemon Glaze
January 31, 2014
Categories: Breakfast, Dairy, Cheese, Fruit, Blueberry, Lemon, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kids Can Do It, Brunch, Entertaining, Fall/Autumn, Potluck, Summer, Winter, Oven Bake, Vegetarian, Make it from scratch, Cream Cheese, Muffins, Spring, 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!"
- 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
In a large bowl cream the butter, cream cheese and sugar, until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, baking powder and salt. Stir into creamed mixture just until moistened.
Fold in cranberries and pecans.
Fill greased or paper-lined muffin cups three-fourths full.
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.
Combine confectionary sugar and milk. Drizzle over muffins.
Tips & Variations
No special items needed.