Blueberry Muffins with Cream Cheese Frosting
- Rachel Levy
- 12 minutes ago
- 2 min read
These muffins are a tasty treat in the morning. Serve with a hot cup of tea and enjoy!
AS SEEN IN OUR JAN/FEB 2025 ISSUE
Ingredients
½ c. unsalted butter or margarine
Zest of 1 lemon
1 c. sugar
1 egg, room temperature
1 tsp. vanilla
2 c. all purpose flour
2 tsp. baking powder
1½ tsp. kosher salt
1 c. frozen blueberries
½ c. milk or almond milk
Cream Cheese Frosting
1½ c. powdered sugar
4 oz. cream cheese
4 Tbsp. butter or margarine
Directions
Preheat the oven to 375 degrees.
Cream the butter, lemon zest, and 1 cup of sugar until light and fluffy.
Add the egg and vanilla and beat until combined.
Toss the blueberries with ¼ cup of flour to coat.
Combine the remaining flour, baking powder, and salt. Add the flour mixture to the batter a little at a time, alternating with the milk.
Fold in the blueberries carefully.
Note: The batter should have a thick consistency.
Grease 12 muffin tins with non-stick spray. Using a cookie scooper, scoop batter into the muffin tins and bake for 30 minutes until golden brown.
While the muffins are baking, using a stand mixer with the whisk attachment, prepare your cream cheese frosting. To the bowl add cream cheese, powdered sugar, & softened butter (or margarine) and mix on high speed until creamy and light. Refrigerate until use. When ready to serve, top each muffin with frosting.
You can swap out the dairy ingredients with non-dairy ones to make this treat pareve.
ABOUT THE AUTHOR
Rachel Levy is a recipe developer, a food photographer & food stylist. With a flair for elegance and a heart full of love, Rachel brings each of her dishes to life. Her creations aren’t just visually stunning—they’re soul-lifting.
Every plate is crafted with intention and passion, making every bite a meaningful experience. Rachel’s greatest joy comes from bringing people together through her cooking. And nothing makes her happier than knowing you are bringing her dishes to life in your own home! You can reach her at 917.455.1184 or arbeephotography18@gmail. com
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