Blueberry Muffins With Cream Cheese/Lemon Frosting

Quick and easy to prepare. These will melt in your mouth and zesty cream cheese frosting is adding that special kick.

Ingredients

Ingredients
Servings:
Cupcakes
g
Butter
g
Granulated Sugar
g
Butter Milk
Eggs
tsp
Vanilla Extract
g
All-Purpose Flour
tsp
Baking Powder
tsp
Baking Soda
tsp
Kosher Salt
Handful Blueberries
Frosting
g
Cream Cheese
at room temperature
g
Butter
at room temperature
g
Icing Sugar
tbsp
Milk
Lemon Zest
tsp
Vanilla Extract
tsp
Lemon Extract
optional

Instructions

Preparing In The Kitchen
  1. Preheat oven to 200C. Grease well the muffin tray.
  2. Place a small pan over medium heat and cook the butter until slightly browned. Set aside to cool.
  3. In a bowl, mix together the flour, baking powder, baking soda, and salt. In another bowl, mix browned butter, sugar, and buttermilk. Place in the eggs and vanilla extract and mix until smooth. Add to the dry ingredients and mix until combined. Stir in the blueberries.
  4. Spoon the batter into the prepared muffin tray, filling each cup 3/4 full.
  5. Bake until golden ( it is done if you insert a toothpick and it comes out with dry crumbs), 15-18 minutes.
  6. Cool in the tray for a few minutes, then turn out onto a wire rack to cool completely. (Trick: don’t leave them long in warm tray to avoid overbaking, wait until you can remove them – not more than a minute).
  7. To make the frosting, Mix together the butter and cream cheese until smooth (Trick: it is very important to have cream cheese and butter on room temperature, otherwise you will have small lumps in your frosting).
  8. Add the icing sugar, milk, lemon zest, vanilla extract and lemon extract (if using). Mix at medium high speed for 2-3 minutes until light and creamy.
  9. Frost the cupcakes and place them in the fridge to harden the frosting.

Preparing In The Kitchen
  1. Preheat oven to 200C. Grease well the muffin tray.
  2. Place a small pan over medium heat and cook the butter until slightly browned. Set aside to cool.
  3. In a bowl, mix together the flour, baking powder, baking soda, and salt. In another bowl, mix browned butter, sugar, and buttermilk. Place in the eggs and vanilla extract and mix until smooth. Add to the dry ingredients and mix until combined. Stir in the blueberries.
  4. Spoon the batter into the prepared muffin tray, filling each cup 3/4 full.
  5. Bake until golden ( it is done if you insert a toothpick and it comes out with dry crumbs), 15-18 minutes.
  6. Cool in the tray for a few minutes, then turn out onto a wire rack to cool completely. (Trick: don’t leave them long in warm tray to avoid overbaking, wait until you can remove them – not more than a minute).
  7. To make the frosting, Mix together the butter and cream cheese until smooth (Trick: it is very important to have cream cheese and butter on room temperature, otherwise you will have small lumps in your frosting).
  8. Add the icing sugar, milk, lemon zest, vanilla extract and lemon extract (if using). Mix at medium high speed for 2-3 minutes until light and creamy.
  9. Frost the cupcakes and place them in the fridge to harden the frosting.

You May also love

Apricot Dumplings

Pear Kefir Bowl

Rhubarb Galette with Almond Creme

WE believe in

Real food
Real people
Real Life

JOIN THE BITERY NEWSLETTER

1 Step 1
keyboard_arrow_leftPrevious
Nextkeyboard_arrow_right
FormCraft - WordPress form builder

Find out first, what’s going on in the kitchen. Get special treats and bites.

Save Your Favorite Recipes. Make an Account Here.

Search

Login

Register

Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy.