Gluten-Free Blueberry Cream Cheese Muffins
These gluten-free blueberry cream cheese muffins are a great treat for breakfast or brunch. They're light, fluffy and full of blueberry flavor in every bite! With a creamy cheesecake topping that melts in your mouth, these muffins are sure to be a hit at the breakfast table!
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Ingredients
Cream Cheese Mixture:
- 4 oz. cream cheese - softened (57g)
- 1/4 cup sugar - 50g
- 1/2 teaspoon pure vanilla extract
Blueberry Muffins:
- 2 cups gluten-free all-purpose flour blend - divided (280g)
- 1/2 teaspoon xanthan gum - if your flour blend does not already contain it
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup sugar - 150g
- 1/2 cup vegetable oil - 113g
- 2 eggs - 100g
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cups blueberries - divided
- 1 teaspoon turbinado sugar - or other coarse sugar
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Instructions
- Preheat oven to 400F. Line a muffin tin with 12 paper baking cups. Set aside.
- To make cream cheese mixture, mix together cream cheese, sugar, and vanilla with a hand mixer until creamy. Set aside.
- Set aside 1 tablespoon of the gluten-free flour blend to toss with the blueberries later.
- In another bowl, whisk together the remaining gluten-free flour blend, xanthan gum (if your flour blend does not already contain it, baking powder, baking soda, ground cinnamon and salt. Set aside.
- In a large bowl, cream together granulated sugar and vegetable oil for 2 minutes.
- Then, add the eggs to the sugar mixture and beat until combined and smooth, about 1-2 minutes.
- Pour the vanilla and milk into the mixture and mix well until combined.
- Then, gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Toss the blueberries with the 1 tablespoon of gluten-free flour until they are coated. This will help them from sinking to the bottom of the muffins.
- Then, add 1 cup of the blueberries to the muffin batter and stir carefully until combined, being careful not to break any blueberries open.
- Fill each cup 3/4 full with the muffin batter. Top the batter with remaining 1/4 cup of blueberries.
- Then, spoon about a heaping teaspoon full of cream cheese mixture on top of each muffin well. Sprinkle with turbinado sugar.
- Bake at 400F for 16-18 minutes, until the muffins are lightly browned and an inserted toothpick comes out clean. Let cool in the pan for 5 minutes before removing to a wire rack to finish cooling.
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
