Blueberry Lemon Cream Cheese Muffins

January 31, 2013

447

A moist blueberry lemon muffin with a creamy cream cheese topping.

2 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 cup milk
2 eggs
1/4 cup canola oil
1 tsp vanilla
1/2 cup ricotta cheese
Zest and juice of one lemon
1 cup of fresh or frozen blueberries
Crystallized or candied ginger- optional (I used a Baker's Cut from Trader Joe's.)

For the cream cheese "batter"
8 oz of cream cheese, room temperature
1 cup sugar

Preheat your oven to 375 degrees. Line a 12 cup muffin pan with muffin liners. In a medium bowl, whisk together the dry ingredients- flour through the cinnamon. Set aside. In a large bowl, whisk together...
See the full directions on my site

Nutritions

Calories
4389

Sodium
1911mg
79% DV

Fat
164g
253% DV

Protein
81g
163% DV

Carbs
629g
214% DV

Fiber
22g
88% DV

Breakfast Baked