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Lemon Blueberry Muffins

  • Author: Alyssa Fusco
  • Total Time: 45 Minutes
  • Yield: 12 Muffins 1x


Start your morning off with these sunny and refreshing Lemon Blueberry Muffins. Add a pat of butter and toast them up in the toaster oven… you won’t be disappointed.



2+1/4C All Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2C Maple Syrup

4oz Cream Cheese or Light Cream Cheese

1/3C Melted Coconut Oil

1/2C Almond Milk

2 Eggs

Zest of 2 Lemons

1 teaspoon Vanilla

1C Blueberries + more for the top

1 Tbsp Corn Starch


  1. Pre-heat the oven to 350 and spray a cupcake tin with nonstick spray.
  2. Whip the softened cream cheese with the maple syrup, coconut oil, lemon zest, eggs, vanilla, and almond milk.
  3. Add the flour, baking powder, and baking soda and mix until just combined.
  4. Toss the blueberries in cornstarch and then fold into the batter.
  5. Bake for 15 minutes, remove and add more blueberries to the tops of the muffins. Bake for 15 more minutes. 
  • Prep Time: 15 Minutes
  • Cook Time: 30 Minutes

Keywords: Muffins, Lemon, Blueberry, Summer, Baking