Blueberry Lemon Cream Cheese Muffins
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 cup sugar
- Zest of 1 large lemon
- 1/4 cup canola oil
- 1 large egg
- 1/3 cup skim milk
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 3 tablespoons cream cheese
- 1 teaspoon lemon zest
- 1 tablespoon sugar
- Turbinado sugar-for sprinkling on muffins before baking
- This recipe is vegetarian
- Produce
- Blueberries, fresh or frozen (1 cup)
- Lemon, Zest of large (1)
- Lemon, zest (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking powder (2 teaspoons)
- Canola oil (1/4 cup)
- Cinnamon (1/4 teaspoon)
- Salt (1/2 teaspoon)
- Sugar (9/16 cup)
- Turbinado sugar (1)
- Vanilla extract (1 teaspoon)
- Dairy
- Cream cheese (3 tablespoons)
- Skim milk (1/3 cup)
- Refrigerated
- Egg, large (1)
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Recipe Stats
Published April 12, 2010 (2 years ago).
30 people saved this recipe.
