Try these Gluten Free Blueberry Cheesecake Muffins for a sweet morning treat or midday snack. Made with coconut flour for extra sweetness and a super tender crumb.
Well happy almost 4th of JULY!!!
I’ll tell you why I’m happy. BEN IS HERE! Hallelujah! He flew out to Utah from Hawaii to spend the next week and a half with “his girls”.
I’ll tell you one thing, after 23 days of no daddy, Braelyn and Emry were ecstatic (to say the least) to see their pops. The garage was filled with squeals and giggles and screams and laughter (some even coming from Ben) as he pulled in the driveway from the airport. Really there is nothing cuter than watching dads with their daughters.
And there is nothing more relieving than having a morning FREE…to myself…after three and a half weeks. (Insert deep, relaxing breathing here…Ahhh)
But the relaxation only lasts for so long. We have a party tonight, a party tomorrow night, more wedding shopping, and an endless list of entertaining kids’ activities that I promised to do with my stinkies. There really is no rest for the weary around here!
So you know what I discovered on those days of crazy??? A LITTLE sweetness can go a LONG way. Sometimes I just want a little treat to boost start my mornings…or afternoons…or evenings.
And some days I like to reward my cute kiddos with a fresh baked muffin. My kids LOVE muffins!
I LOVE muffins, too! Well, I love the fact that I can bake them, freeze them, and pull them out of the freezer whenever my girls get sick of eating cereal.
Now I definitely don’t feed my children muffins all the time. Because I am strict with my girls’ sugary cereal intake (I just don’t but it!), it would be contradictory to feed them a sweet muffin every morning. But everyone deserves a treat sometimes (moderation in all things is my motto), and for those special occasions a muffin is just the thing.
And if I want a sweet muffin, I definitely want these Gluten Free Blueberry Cheesecake Muffins.
These muffins are the most beautiful muffins I have ever made! And to make a perfect blueberry muffin is near impossible. Usually they barely rise past the top of the tin or they sink right after you take them out of the oven from all the moisture in the blueberries.
I used coconut flour for a good part of the flour mixture, which absorbs a lot of the moisture while still leaving the muffins soft, tender, and moist. The coconut flour also yields an even slightly sweeter taste to the baked muffin.
I also added a third cup of pure maple syrup to the batter which paired perfectly with the blueberries. Who doesn’t love blueberry pancakes??? These muffins are essentially that, only in cupcake form rather than slapped flat on your plate; not saying there’s anything wrong with a pancake either!
But the real secret ingredient in these muffins is the layer of cheesecake filling in the middle. These muffins are already delectably soft and sweet, but then you add that lightly tangy, slightly sweet layer of soft, smooth cheesecake and you almost have a dessert on your hands.
In fact, I’m filing these muffins under my dessert archive as well because they are just that good. You could transform these muffins into blueberry cupcakes in the blink of an eye. Pipe on some maple or vanilla buttercream or some cream cheese frosting and you will have your guests salivating. Oh my!
So once again, have yourself a very HAPPY 4TH OF JULY and wake up to these sensational Blueberry Cheesecake Muffins. They’re sure to make your day GREAT!
What plans do you have for Independence Day?
- 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
- Preheat oven to 375 degrees. Line muffin tins with paper liners and set aside.
- In a large mixing bowl, whisk together melted butter, sugar, maple syrup, and eggs until smooth.
- 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.
- 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.
- Make filling by mixing together cream cheese, sugar, vanilla, salt, and half an egg until smooth.
- 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.
- 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.
- Serve warm and store in loosely closed container for 3 days at room temperature or for up to three months tightly sealed in freezer.