Lemon, Blueberry, and Cream Cheese Muffins

 I simply adore anything that features lemon, so I knew I had to make these!  The original recipe comes from Marty's World Famous Cookbook, a cookbook that features recipes from "Marty's World Famous Cafe" in Ontario.  You can make these with regular flour or gluten-free, whatever you prefer.  You can eat them right away or freeze for later use.  Enjoy!

 You will need 1 cup frozen blueberries

 Whisk together 2 1/2 cups flour (if using gluten-free, see note below), 1 1/3 cups white sugar, and 3 tsp. baking powder.

 For the entire recipe, you will need 2-3 Tb. lemon rind.  Grate and set aside.

 As the name implies, we are using cream cheese: cut the cream cheese into pieces.

 Add cream cheese to the dry ingredients.  Break up the bits by stirring with the head of a whisk.

 You will need 1/2 cup freshly squeezed lemon juice, which is approximately 2 lemons.

 Whisk two eggs, then whisk in 2/3 cup melted butter

 then add 1 cup 2% milk (I had 1% and it worked just fine)

 Add 1-2 Tb. lemon rind and 1/4 cup freshly squeezed lemon juice.  Whisk together.

 Add to the dry ingredients and fold until just combined

 Add the blueberries and fold gently

 I have made this recipe with both regular flour and with gluten-free flour.  With gluten-free flour, the dough was thick.

 Scoop into muffin cups.  I like to use an ice cream scoop.  This recipe made 36 mini muffins.  Bake in a 375 degree oven for 25-30 minutes.

 Meanwhile, prepare the glaze:  You will need 1 1/2 cups icing sugar

 Add 1 Tb. lemon rind

 Pour in 1/4 cup freshly squeezed lemon juice

 Combine and set aside

 The muffins already look beautiful!  Let cool in pan for 30 minutes.

 Brush the glaze over the muffins

 Time for a taste test:  Delish!

Ingredients

2 1/2 cups all - purpose flour (or gluten-free flour * see below.  Also, be sure to add 2 tsp. xanthan gum)

1 1/3 cups white sugar

3 tsp. baking powder (g.f. if needed)

one 8 oz. package of low-fat cream cheese

2 eggs

2/3 cup melted butter (the original recipe called for vegetable oil)

1 cup 2% milk

1/4 cup freshly squeezed lemon juice

1-2 Tb. lemon rind

1 cup frozen blueberries

Glaze

1 1/2 cups icing sugar

1/4 cup lemon juice

1 Tb. lemon rind

Method

1. Preheat oven to 375 degrees F. Line muffin pans with paper cups.
2. For the muffins, whisk together the flour, sugar, and baking powder in a bowl.  
3. Warm a knife in hot water and cut the cream cheese into pieces.  Add the cream cheese to the dry ingredients.  Break up the bits by stirring with the head of a whisk.
4. In another bowl, whisk the eggs, then whisk in the oil or butter, then the milk and lemon juice and rind.  Add to the dry ingredients and fold until just combined.
5. Add the blueberries, and fold gently.
6. Fill the muffin cups with batter to just under the top line (I used an ice cream scoop).  Bake for 25-30 minutes.
7. Cool in the pan for 30 minutes.  Meanwhile, make the glaze by combining the icing sugar with the lemon juice and rind.  Add a touch of hot water if the glaze needs to be thinner.  Brush over the muffins.  

* Not all gluten-free flours are created equally.  If you are substituting gluten-free flour, my suggestion is to use the version included as a link above - or another homemade version of your own.  I have had very little success with store bought brands.