Blueberry Muffins with Lemon Frosting

Blueberry Muffins with Lemon Frosting

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Blueberry Muffins are an all seasons favorite recipe. Top it and fill it with whatever you crave for. I have to say, I am not a muffin fan, but when I prepare them, I prepare them with a drooling side-effect. I finally had to do my favorite lemon cream cheese frosting again and put them on these beauties. 🙂

Quick and easy to prepare. These will melt in your mouth and a special kick of zesty cream cheese frosting. During summer days these blueberry muffins can be a perfect afternoon snack, if you store them in refrigerator and serve with nice cold mint lemonade.

Blueberry Muffins with Lemon Cream Cheese Frosting

Hm, did I mention butter 🙂 yes, butter makes it so fluffy, soft and moist. And don’t be afraid to use a bunch of blueberries. The only thing, what can happen, using  of too much of them, is your muffins will be softer because of liquids, which the berries release. But on the other side, this means juicier muffins 🙂 Simply said, you cannot go wrong with this recipe.

Are Blueberry Muffins Healthy?

It depends on the recipe. I wouldn’t consider these healthy blueberry muffins because they’re made from butter, flour, and sugar. However, they’re homemade and you know exactly what’s inside. This already better than store bought ones, right?

Blueberry Muffins with Lemon Cream Cheese Frosting

Tower of Blueberry Muffins with Lemon Cream Cheese Frosting

Freeze your Muffins

Freeze the muffins for up to 3 months. Let them completely cool down, then place each in a freezer-friendly zipped-top bag or air-container. To warm them up, bake them at around 150°C for about 8-10 minutes.

Blueberry Muffins with Lemon Cream Cheese Frosting #muffins #blueberries #frosting #lemon #beastfeastwecelebratefood

Blueberry Muffins with Lemon Cream Cheese Frosting

Soft, light and moist blueberry muffins topped with an easy lemon cream cheese frosting.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry, frosting, lemon, muffin
Prep Time: 10 minutes
Baking Time: 15 minutes
Total Time: 25 minutes
Servings: 16 Muffins

Ingredients

Muffins

  • 115 g Unsalted Butter
  • 170 g Sugar
  • 175 ml Buttermilk
  • 2 pcs Eggs
  • 1 tsp Vanilla Extract
  • 250 g All-Purpose Flour
  • 2 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt

Lemon Cream Cheese Frosting

  • 275 g Cream Cheese
  • 115 g Unsalted Butter
  • 200 g Powdered Sugar sifted
  • 1 tbsp Milk
  • Zest of Lemon
  • 1 tsp Vanilla Extract
  • ½ tsp Lemon Extract optional

Instructions

Muffins

  • Preheat oven to 200 ºC . Place muffin baking paper in muffin tray
  • Place a small pan over medium heat and cook the butter until slightly browned. Set aside to cool
  • In a bowl, mix together the flour, baking powder, baking soda, and salt. In another bowl, mix browned butter, sugar, and buttermilk. Place in the eggs and vanilla extract and mix until smooth. Add to the dry ingredients and mix until combined. Stir in the blueberries
  • Spoon the batter into the prepared muffin tray, filling each cup 3/4 full
  • Bake until golden (it is done if you insert a toothpick and it comes out with dry crumbs), 15-18 minutes
  • Cool in the tray for a few minutes, then turn out onto a wire rack to cool completely. (Trick: don’t leave them long in warm tray to avoid overbaking, wait until you can remove them – not more than a minute) 

Lemon Cream Cheese Frosting

  • Mix together the butter and cream cheese until smooth (Trick: it is very important to have cream cheese and butter on room temperature, otherwise you will have small lumps in your frosting) 
  • Add the powdered sugar, milk, lemon zest, vanilla extract and lemon extract (if using). Mix at medium high speed for 2-3 minutes until light and creamy 
  • Frost cupcakes and place them in fridge to harden the frosting  
  • Enjoy your BeastFeast!
Tried this recipe?Mention @beast_._feast or tag #beastfeasteats!

 

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