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
- 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
- Preheat your oven to 375 degrees.
- Line a muffin tins with liners (I got about 15 muffins from this recipe)
- Whisk together the dry ingredients- flour through the cinnamon in a medium bowl and set off to side
- Whisk together all the wet ingredients- the milk through the lemon juice and zest in a large bowl
- Add by stirring the flour mixture to the wet ingredients a little at time - mix until it is just mixed but not overly.
- Carefully stir in the blueberries
- 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.
- Fill each muffin cup in your pan about 2/3 of the way full
- With the remaining "batter" drop about 1 tbl on top of muffin and swirl on top - pressing down a bit too
- 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
- 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
- Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely
- Store in an airtight container in the refrigerator
So are you going to say move over apples/pumpkins and give these a try! They won’t disappoint!
And if you happen to have some blueberries left over, you might want to make these Lemon Blueberry Poppy Seed Pancakes…..