Recipe adapted from SpicedBlog.


6 egg whites

2 cups sugar

1 cup of butter room temp

1 cup of milk

3/4 cup of sour cream

1/4 cup of meyer lemon juice

1 tablespoon vanilla essence

1 tablespoon of meyer lemon zest

3 cups of all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

2 cups of fresh blueberries

For the Cream Cheese Frosting:

1 cup of butter room temp

12 ounces cream cheese

2 teaspoon meyer lemon juice

1 tablespoon meyer lemon zest

2 teaspoon vanilla essence

3-4 cups powered sugar


To a stand mixer add the 6 egg whites and whip to stiff peaks. Set aside.

To the stand mixer, in a different bowl, add the sugar and butter. Cream together until the sugar starts to dissolve.

Add the milk, sour cream, zest, lemon juice and essence. Mix together.

Add in the baking powder and salt.

Start adding the flour 1 cup at a time while the machine is going. Mix until all the flour has been added and the batter has come together.

Remove from the mixer and gently fold in with a spatula, the egg whites a little at a time until fully incorporated.

Pre heat the oven to 325 degrees F.

Grease and flour the muffin tins you plan to use. Or line the pan with cup cake paper.

Pour the batter into each muffin cup. Top with fresh blueberries.

Place in the oven to bake for 35-40 minutes or until a tooth pick inserted in the center come out clean.

Remove from the oven and place each muffin on a wire rack to cool.

Cream Cheese Frosting:

To the stand mixer, add the butter and cream cheese and cream together.

Add in the essence, lemon zest and juice and continue to mix.

Add in the powdered sugar 1 cup at a time. After 3 cups taste, if you want it sweeter add another cup of sugar.

Once the muffins have cooled completely, frost the tops to your liking and top with an optional fresh blueberry.


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