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Blueberry muffin top with a bit out

Blueberry Lemon Muffin Tops

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If you love the muffin top more than the entire muffin, you’re going to love my Blueberry Lemon Muffin Tops! This recipe is so easy, I might not ever make full muffins again. 


  • 2 cups of fresh blueberries
  • 2 cups plus 1 TBS Flour
  • 8 ounces of cream cheese – softened
  • 1/4 cup butter – softened
  • 11/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup milk

For the glaze

  • 1/2 cup confectioners sugar
  • 2 TBS fresh squeezed lemon juice


  1. Preheat oven to 350°
  2. Toss blueberries in a bowl with the 1 TBS flour and set it aside.
  3. Mix together cream cheese, butter, eggs, milk, vanilla, and sugar.
  4. Add flour, baking powder, baking soda, salt.
  5. Fold in blueberries
  6. Use an ice cream scoop to scoop batter to a parchment paper covered cookie sheet.
  7. Bake the muffin tops in batches for 16-20 minutes.
  8. Cool completely before glazing.

For the glaze:

  1. Mix the lemon juice and confectioners sugar together until you have the consistency of a glaze.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Easy Recipe
  • Method: Baked
  • Cuisine: American