Blueberry Lemon Cream Cheese Muffins
Ingredients
The muffins
-
1 ½
cups
all-purpose flour
-
½
teaspoon
salt
-
2
teaspoons
baking powder
-
¼
teaspoon
cinnamon
-
½
cup
sugar
-
1
large
lemon (zest)
-
¼
cup
canola oil
-
1
large
egg
-
⅓
cup
skim milk
-
1
teaspoon
vanilla extract
-
1
cup
blueberries (fresh or frozen)
The cream cheese filling
-
3
tablespoons
cream cheese
-
1
teaspoon
lemon zest
-
1
tablespoon
sugar
For sprinkling
Instructions
- Preheat the oven to 400°F and prepare a muffin pan.
- Whisk together flour, salt, baking powder, and cinnamon in a medium bowl.
- Combine sugar and lemon zest in a small bowl, rub together, then mix into the flour mixture.
- In another bowl, mix canola oil, egg, milk, and vanilla.
- Combine the wet and dry ingredients gently, then fold in blueberries.
- Mix cream cheese, lemon zest, and sugar until smooth.
- Fill muffin cups halfway with batter, add cream cheese filling, and cover with remaining batter.
- Sprinkle turbinado sugar on top and bake for 17-20 minutes until golden brown.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
30mg
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