Gluten Free Blueberry Cheesecake Muffins
 
Prep time
Cook time
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Try these Gluten Free Blueberry Cheesecake Muffins for a sweet morning treat or midday snack. Made with coconut flour for extra sweetness and tender crumb.
Author:
Recipe type: Breakfast
Serves: 16 muffins
Ingredients
  • For the Muffins:
  • 1½ sticks (3/4 cup) butter, melted
  • 1 cup granulated sugar
  • ⅓ cup pure maple syrup
  • 2 eggs
  • 1 cup milk (I used 2%)
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ½ cup coconut flour
  • ¼ cup brown rice flour
  • ½ cup sweet sorghum flour
  • ⅓ cup arrowroot (or tapioca) starch
  • ⅔ cup potato starch
  • 1 cup fresh blueberries
  • For the Filling:
  • 4 oz. cream cheese, softened
  • 2 tablespoons sugar
  • splash of vanilla
  • dash of salt
  • ½ egg, beaten
Directions
  1. Preheat oven to 375 degrees. Line muffin tins with paper liners and set aside.
  2. In a large mixing bowl, whisk together melted butter, sugar, maple syrup, and eggs until smooth.
  3. In a separate smaller mixing bowl, sift together salt, baking powder, baking soda, xanthan gum, coconut flour, brown rice flour, sorghum flour, arrowroot starch, and potato starch.
  4. Add half of dry ingredients to melted butter mixture and mix until smooth. Add milk and stir until incorporated. Add remaining dry mixture to wet and stir until ingredients are evenly distributed. Fold in blueberries. Allow to sit for 5 minutes.
  5. Make filling by mixing together cream cheese, sugar, vanilla, salt, and half an egg until smooth.
  6. To make muffins, fill tins ¼ way full with muffin batter. Add about 2 teaspoons of filling on top. Add remaining batter to fill muffin tins to ⅔ way full.
  7. Bake muffins at 375 degrees for 22-25 minutes or until tops are golden brown and spring back at touch of a finger. Remove muffins from tins quickly and gently and allow to cool on cooling rack.
  8. Serve warm and store in loosely closed container for 3 days at room temperature or for up to three months tightly sealed in freezer.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/gluten-free-blueberry-cheesecake-muffins/