Blueberry Lemon Muffins with Cream Cheese Swirl + VIDEO
These Blueberry Lemon Muffins with Cream Cheese Swirl are a little sweet, a little tangy and perfect for breakfast or snack! Easy to make ahead and freezer friendly. Includes step by step recipe video.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Ashley Fehr
1/2cupcanola or other oil
1/2cupplain Greek yogurtI use 0%
1/4cuplemon juice1-2 lemons
1cupwhole wheat flour
3/4cupall purpose flour
zest of 2 lemons
1cupblueberriesif frozen, toss with 1 tsp flour
1200g package Arla Organic Cream Cheese
1tablespoonall purpose flour
Preheat oven to 350 degrees F and line 18 muffin cups with liners (or use silicone muffin cups).
In a large mixing bowl, combine oil, sugar, eggs, yogurt, vanilla and lemon juice with a whisk until combined.
Add flours, baking powder, salt and lemon zest and stir just until combined. Fold in blueberries.
In a medium bowl, whisk together cream cheese, 1/3 cup sugar, egg white, and 1 tablespoon flour until smooth.
Place one heaping tablespoon of muffin batter into the bottom of each cup. Divide cream cheese mixture evenly between muffin cups. Top with remaining muffin batter, dividing evenly between the muffin cups (it's fine if it doesn't cover the cream cheese completely!).
Bake for 18-22 minutes, until a toothpick inserted in the centre of the muffins comes out clean or with moist crumbs. Let sit for 5-10 minutes before removing to cool completely on a wire rack.
Store in the refrigerator up to 1 week or in the freezer up to 3 months.