These Blueberry muffins are very moist because of the cream cheese in the batter, the lemon glaze gives them a little bit of sweet while the blueberry taste shines through. There's also a touch of pecan in these delicious muffins for a slight crunch.
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These muffins are so very light and moist. They're absolutely delicious. Because they have a simple light glaze they aren't overly sweet. The wonderful blueberry flavor I love so much came through very nicely. This recipe came from Taste Of Home, it was originally a cranberry muffin...I had frozen blueberries. Since the recipe said you could use frozen cranberries, I figured frozen blueberries would be just fine, and they were. I didn't thaw the blueberries first, I put them in the batter frozen. I also halved the recipe, Paul and I don't need 24 muffins for just the two of us. The recipe said to fill the muffin liners 3/4 full, which I did to 6 of the muffins. For the other 6 I filled the liners to the top and got beautiful domed muffins. I added lemon juice to the glaze to satisfy my craving for blueberry and lemon. I used 1 1/2 TBLs milk and 1 1/2 TBLs lemon juice to make the glaze. These muffins are absolutely lovely, so moist and delicious. They are definitely a keeper! Enjoy!
