I’m a blueberry muffin adorer and preparer from way back, but I’ve never topped them with with anything like this Lemon-Cream Cheese Glaze. The fluffy lemony topping brings out the flavor of the blueberries amazingly. I used frozen blueberries in my mixture, but fresh blueberries, of course, are ideal if you can encounter some.
Christmas morning (as the Southern Living December 2011 issue suggested), Easter morning, or just plain ole Saturday morning (the time when ours were enjoyed), these gorgeous muffins are winners.
Blueberry Muffins with Lemon-Cream Cheese Glaze
3 1/2 cups all-purpose flour
1 cup sugar (or sugar substitute)
1 tablespoon baking powder
1 1/2 teaspoons salt (or salt substitute)
3 large eggs (or 3/4 cup egg substitute)
1 1/2 cups milk (I used skim)
1/2 cup butter, melted
2 cups frozen (or fresh) blueberries
1 tablespoon all-purpose flour
Preheat oven to 450 degrees. Stir together first 4 ingredients. Whisk together eggs and next 2 ingredients; add to flour mixture; stir just until dry ingredients are moistened. Toss blueberries with 1 tablespoon flour; gently fold into batter. Spoon mixture into 1 1/2 lightly greased 12-cup muffin pans. Fill muffin cups three-fourths full. Bake at 450 degrees for 14 to 15 minutes or until muffins are lightly browned and a wooden pick inserted into center comes out clean. Immediately remove from pans to wire racks. Let cool 10 minutes. Makes 1 1/2 dozen muffins.
Lemon-Cream Cheese Glaze
1 (3-ounce) package cream cheese, softened (I used low-fat cream cheese)
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon vanilla extract
1 1/2 cups sifted powdered sugar
Beat cream cheese at medium speed with an electric mixer until creamy. Add lemon zest and next 2 ingredients; beat until smooth. Gradually add powdered sugar. Beat until smooth. Frost muffins.