Gluten-Free Blueberry Cream Cheese Muffins
Soft, fluffy gluten-free blueberry muffins with a sweetened cream cheese layer on top that melts into a creamy, cheesecake-like finish. Loaded with fresh blueberries and sprinkled with crunchy turbinado sugar before baking.
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Ingredients
Cream Cheese Mixture:
- 4 oz (113 g) cream cheese - softened to room temperature
- ¼ cup (50 g) granulated sugar
- ½ teaspoon pure vanilla extract
Muffin Batter:
- 2 cups (280 g) gluten-free all-purpose flour blend - divided, I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) vegetable oil
- 2 (100 g) large eggs
- ¾ cup (183 g) whole milk
- 1 teaspoon vanilla extract
- 1 ¼ cups (185 g) blueberries - divided
- 2 teaspoons (8 g) turbinado sugar - or other coarse sugar
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Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with paper baking cups.
- To make cream cheese mixture, beat 4 oz (113 g) cream cheese, ¼ cup (50 g) granulated sugar, and ½ teaspoon pure vanilla extract with a hand mixer until smooth and creamy. Set aside.
- Set aside 1 tablespoon of the 2 cups (280 g) gluten-free all-purpose flour blend to toss with the blueberries later.
- In another bowl, whisk together the remaining gluten-free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon and ½ teaspoon salt. Set aside.
- In a large bowl, mix together ¾ cup (150 g) granulated sugar and ½ cup (113 g) vegetable oil for 2 minutes.
- Then, add 2 (100 g) large eggs to the sugar mixture and beat until combined and smooth, about 1-2 minutes.
- Add ¾ cup (183 g) whole milk and 1 teaspoon vanilla extract into the mixture and mix well until combined.
- Gradually add flour mixture to wet ingredients, mixing until just combined.
- Toss 1 cups (148 g) blueberries with the reserved 1 tablespoon of gluten-free flour until coated. This will help them from sinking to the bottom of the muffins.
- Gently fold coated blueberries into batter, being careful not to crush them.
- Scoop batter into prepared muffin cups, filling each about three-quarters full. Press remaining 0.25 cups (37 g) blueberries into tops of batter.
- Spoon a heaping teaspoon of cream cheese topping onto each muffin. Sprinkle 2 teaspoons (8 g) turbinado sugar over tops.
- Bake at 400°F for 16-18 minutes, until muffins are lightly golden and a toothpick inserted into the center (avoiding cream cheese layer) comes out clean.
- Let cool in pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Gluten-free flour: I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag). King Arthur Gluten-Free All-Purpose also works well.
- Storage: Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Freeze for up to 3 months.
Nutrition
Calories: 274kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 194mg | Potassium: 122mg | Fiber: 3g | Sugar: 20g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
