Preheat your oven to 350°F (175°C). This temperature is ideal for achieving that perfect golden brown top on your muffins. While the oven heats up, take out your muffin tin and line it with parchment liners or grease it well. This step is crucial as it ensures your muffins come out clean and intact.
In a large mixing bowl, combine cream cheese and unsalted butter. Using a hand mixer or stand mixer, beat these ingredients together until they become creamy and smooth. You’ll want to ensure there are no lumps remaining, as a smooth texture will translate to a better muffin.
Add the lemon juice, lemon zest, and vanilla extract to the cream mixture. Continue to beat until everything is well combined. The mixture should be light and fluffy, with a bright lemony aroma filling the air.
Next, incorporate the whole milk and large eggs into the mix. Beat until the mixture is well blended. This addition will help bind the ingredients together, ensuring a moist muffin.
In a separate small bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they're thoroughly mixed. This step ensures even distribution of the leavening agents throughout the batter.
Gradually add the dry flour mixture to the wet cream cheese mixture. Mix until just combined; be careful not to overmix, as this can lead to dense muffins. Once the flour is incorporated, gently fold in the fresh blueberries. This will help keep them intact, preventing them from breaking apart.
Using a spoon or ice cream scoop, evenly distribute the muffin batter into your prepared liners, filling each about three-quarters full. This allows room for the muffins to rise without overflowing.
Place the muffin tin in the preheated oven and bake for 28 to 30 minutes. You’ll know they’re done when they start to turn golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes. This brief cooling period ensures they don’t stick to the liners. After, transfer them to a wire rack to cool completely.
While the muffins cool, prepare the glaze by whisking together the powdered sugar, fresh lemon juice, and lemon zest. Adjust the consistency by adding more powdered sugar to thicken or more lemon juice to thin, as desired.
Once the muffins are completely cooled, drizzle the glaze over the top. This sweet touch adds an irresistible finish to each muffin!
