top of page

When Hanger Strikes

  • Writer's pictureMari

Jumbo Blueberry Lemon Cream Cheese Muffins

These light, cakey muffins scream Spring is (almost) here! Littered with blueberries and stuffed & topped with a tangy lemon curd cream cheese, these make the perfect breakfast or dessert.


Jumbo Blueberry Lemon Cream Cheese Muffins

Prep Time: 25 minutes Cook Time: 25 minutes Yield: 12 jumbo muffins


For the Muffin

  • 1/2 cup butter, melted

  • 1 cup cane or white sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • Juice half a lemon (about 2 tbs)

  • 1/2 cup milk

  • 1/4 tsp EVOO Lemon Twist salt

  • Zest of 1 lemon

  • 2 cups flour

  • 1 tsp baking soda

  • 2 tsp baking powder

  • 2 cups blueberries + 1 tbs cornstarch

For the Filling

  • 1/2 cup cream cheese

  • 1/2 cup lemon curd

  • 2 tbs white sugar

  • 1/4 tsp EVOO Lemon Twist salt


  1. Preheat the oven to 375 F. In a mixing bowl, combine the melted butter and sugar. Whisk to combine, then add the eggs, vanilla extract and lemon juice. Whisk again to combine. Add the milk and lemon zest, and whisk again to combine.

  2. Add the flour, baking powder, baking soda and lemon twist salt. Whisk to just combine, being careful not to overmix.

  3. Carefully stir in the blueberries coated in cornstarch. Set aside while you prepare the filling.

  4. In a mixing bowl, combine all of the ingredients for the filling. Whisk together until light and fluffy, about 2-3 minutes.

  5. Line a muffin tin with 12 tulip cupcake liners. Tulip liners can hold a bit more batter, making the muffins larger than if you use a regular muffin liner. Scoop a heaping tablespoon of muffin batter into each of the tins. Spoon about 1 heaping tsp of cream cheese filling into each muffin, then cover with the remaining batter. Spoon the remaining filling evenly on top of each muffin. Bake for 25 minutes, until the tops just start to brown. Wait for 10 minutes before serving (the cream cheese is hot!).


  • If you use regular muffin liners instead of tulip, line 15 muffin tins instead of 12 to make 15 smaller muffins. The method will be the same, except you would divide the batter and filling between 15 muffins instead of 12.


Recent Posts

See All


bottom of page