Ingredients
Scale
- For the Muffin Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup whole milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries (tossed in 1 tablespoon of flour)
- For the Cream Cheese Swirl:
- 4 ounces cream cheese, softened
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
Instructions
- Step 1: Preparation
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. In a small bowl, prepare the cream cheese mixture by beating the softened cream cheese, sugar, vanilla extract, and egg yolk together until completely smooth. Set this aside for later. - Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Ensure there are no large clumps of flour. In a separate small bowl, toss your blueberries with one tablespoon of flour; this prevents them from sinking to the bottom of the muffins during the baking process. - Step 3: Combine the Wet Ingredients
In a medium bowl, whisk the melted butter and 1 cup of sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, milk, lemon juice, and lemon zest. The mixture should be fragrant and creamy. - Step 4: Fold the Batter and Berries
Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined. Be careful not to overmix, as this leads to tough muffins. Once the flour streaks are almost gone, gently fold in the floured blueberries. - Step 5: Create the Cream Cheese Swirl
Fill each muffin cup about two-thirds full with the lemon blueberry batter. Place a generous tablespoon of the cream cheese mixture on top of each muffin. Use a toothpick or a small knife to gently swirl the cream cheese into the batter, creating a marbled effect on the surface. - Step 6: Bake and Cool
Place the tin in the oven and bake for 22 to 25 minutes. The muffins are done when the edges are lightly golden and a toothpick inserted into the cake portion comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 45 minutes