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Tart lemon and sweet blueberries come together in these lemon blueberry coffee cake muffins for a sweet muffin perfect for breakfast or brunch!

One of the things I’m really looking forward to during my time in Virginia is pleasure baking and cooking. Because as much as I love sharing recipes with you guys {and I do, I really do!} sometimes it’s really nice to be able to whip up a batch of cupcakes or a heaping plate of comfort food without wondering how I’m going to stage it or make it look as deliciously inviting as it tastes.

Plus sometimes running a food blog and a freelance business and cooking to feed myself doesn’t leave much room for leisure time in the kitchen. And when I get the rare chance to make something just because, turning it into a blog post just feels like work. Except for these muffins.

Just another Rainy Day recipe

These muffins happened completely by accident on a rainy Thursday when I was desperate for a little comfort food/taste of spring and they really delivered.

The blueberries that we picked and froze last summer plus a little lemon juice plus cream cheese converged to make super moist muffins that hit every flavor note I was looking for. From the crunchy crumble on top to the sweet blueberries and the tart lemon. Absolute perfection.

We even had a small scuffle over who would get to eat them. The roommate was prepared to take care of all 12 muffins all by himself but his wife accidentally took them to work to feed her coworkers. Oops. At some point I’ll make him some more but until then he’ll have to live with the sweet sweet memory of these awesome last minute, just because muffins. Pleasure baking turned blog post because I couldn’t NOT share it with you!

Enjoy these muffins with a cup of coffee or hot tea and even on those chilly mornings you’ll be warmed by the thought of spring. Or something like that.

Fresh or Frozen: Does it make a difference?

Are fresh or frozen berries better to use when baking? It’s up to you!  I pretty much always use frozen just because it’s convenient and I can keep them on-hand out of season. Plus, I am not 100% sure it makes a difference.

Some bakers toss the berries in flour to help them from sinking to the bottom. Just do not defrost the berries before putting them in the mix. Please, save yourself the trouble. 

We have two major holidays on the horizon: Easter and Mother’s Day.

Looking for a special family treat to snack on instead of your children’s chocolate? Maybe you’d like to make something special for a mom/aunt/sister/grandmother in your life? These muffins would be perfect, but here are some other ideas just in case you need them:

Easy Peach Crumble Pie

Cinnamon Streusel French Toast Muffins

Apple Pie Bars

Perfectly Tart Lemon Cupcakes

Strawberry Feta Bruschetta

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Lemon Blueberry Coffee Cake Muffins

Yield: 12 muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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Ingredients

For the Muffins:

• 1 stick salted butter
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 tablespoons fresh lemon juice
• 4 oz cream cheese
• 1 cup flour
• 1/2 teaspoon baking powder
• 3/4 cup frozen blueberries

For the Coffee Cake Crumble

• 2/3 cup flour
• 1/3 cup brown sugar
• 2 Tbs melted butter

Instructions

1. Cream together butter and sugar until a grainy paste forms. Beat in eggs 1 at a time and then add vanilla.
2. Mix in lemon juice and cream cheese until combined.
3. Sift in flour and baking powder and mix until combined. Fold in blueberries.
4. For the crumble combine melted butter, flour, and brown sugar and stir until mixture resembles coarse sand.
5. Fill lined muffin tin 3/4 full and top each muffin with 2 Tbs of crumble mixture.
6. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.