Wednesday, October 8, 2014

Blueberry Lemon Cream Cheese Muffins


Blueberry Lemon Cream Cheese Muffins | Cooking on the Front Burner



Summer might be over and your berry days are probably far behind and a distant memory but today I am bringing them back for one last day of glory!  It's not that you couldn't make these all year long but I'm sure most of us have moved onto our baking with apple and pumpkin recipes.  But if you find yourself craving some blueberries, be sure to put these Blueberry Lemon Cream Cheese Muffins on your to do list!

I originally found this recipe at my friend's Carrie's blog at Frugal Foodie Mama.  I think these are one of her all time popular recipes and I can definitely see why. The blueberries, lemon, cream cheese along with a hint of ginger, makes for one great muffin!  Perfect for breakfast, brunch or just snacking.

Blueberry Lemon Cream Cheese Muffins

by Cooking on the Front Burner
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield about 15 muffins

Ingredients
  • 2 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 cup milk
  • 2 eggs
  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup ricotta cheese
  • Zest and juice of one lemon
  • 1 cup of fresh blueberries
  • Crystallized or candied ginger
  • For the cream cheese "batter" use 8 oz of cream cheese, room temperature with 1 cup sugar
Instructions
  1. Preheat your oven to 375 degrees.
  2. Line a muffin tins with liners (I got about 15 muffins from this recipe)
  3. Whisk together the dry ingredients- flour through the cinnamon in a medium bowl and set off to side
  4. Whisk together all the wet ingredients- the milk through the lemon juice and zest in a large bowl
  5. Add by stirring the flour mixture to the wet ingredients a little at time - mix until it is just mixed but not overly.
  6. Carefully stir in the blueberries
  7. Beat the cream cheese and sugar together until nice and creamy with an electric mixer. Gently fold half of the cream cheese "batter" into the blueberry muffin batter.
  8. Fill each muffin cup in your pan about 2/3 of the way full
  9. With the remaining "batter" drop about 1 tbl on top of muffin and swirl on top - pressing down a bit too
  10. Sprinkle the tops of the muffins with the chopped crystallized or candied ginger and gently press them into the tops of the muffins with a spoon
  11. Bake for 30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The muffins are done when a toothpick comes out clean and the tops are golden colored but not too brown
  12. Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely
  13. Store in an airtight container in the refrigerator
Powered by Recipage

Blueberry Lemon Cream Cheese Muffins | Cooking on the Front Burner

So are you going to say move over apples/pumpkins and give these a try!  They won't disappoint!

Blueberry Lemon Cream Cheese Muffins | Cooking on the Front Burner

And if you happen to have some blueberries left over, you might want to make these Lemon Blueberry Poppy Seed Pancakes.....



12 comments:

  1. They look perfect, Deb! I'd totally take a break from pumpkin for these!

    ReplyDelete
  2. Gorgeous muffins, Deb! Although I love my pumpkin treats this time of year, I would definitely grab one of these blueberry lemon cream cheese muffins!

    ReplyDelete
  3. I haven't made a single pumpkin recipe so far this year! To be honest, it's not my favorite flavor. I would much prefer to eat these yummy muffins Deb! :)

    ReplyDelete
  4. These are such a refreshing change from all the pumpkin I've been seeing (and posting)! Blueberry muffins are a favorite of mine, and these are just gorgeous!

    ReplyDelete
  5. Ahhhhhhh... I love that you made these and posted them! :) Your photos are way prettier than mine for sure. Of course, this recipe is back from my early days of food blogging, lol! I should totally makeover the recipe photos the next time I bake these.

    ReplyDelete
  6. Sounds like a definite breakfast partner for my coffee. ~ Catherine

    ReplyDelete
  7. Blueberry muffins are my favorite and I could definitely have them all year round :) These look gorgeous Deb!

    ReplyDelete
  8. These look delicious! Love that flavor combination!
    Blessings,
    Nici

    ReplyDelete
  9. Blueberry muffins are my favorite and these look delicious - i am putting them in my Must Try file! Stopping by from Simple Living link-up!

    ReplyDelete
  10. I love the ricotta cheese in thes muffins. Pinned. So good to see you Deb.

    ReplyDelete
  11. I think I absolutely need to put blueberries back on my grocery list! These look perfect. Thanks for sharing on Weekend Bites

    ReplyDelete

Thanks for taking the time to leave a comment! I appreciate you stopping by! Have a great day!