Lemon Blueberry Danish Muffins
Oh my gosh, these are so good and worth the effort. You are going to love them.
These are definitely best chilled.
Ingredients
CHEESE DANISH FILLING:
6 ounces organic full fat, cream cheese, softened
2 tbsp organic full fat, sour cream
4 tsp lemon juice
1/2 tsp gluten free organic vanilla extract, or ground vanilla bean powder
4 tbsp eryrithtol or other low carb sweetener equivalent of choice
2 egg yolk beaten
LEMON BLUEBERRY MUFFIN:
1/2 cup coconut flour sifted
1/2 cup Swerve granular or other granular low carb sweetener equivalent
¼ tsp sea salt
3 eggs beaten
1/3 cup heavy whipping cream
3 tbsp melted butter or coconut oil
2 tbsp lemon juice
2 tsp lemon zest grate lemon peel with micro plane or fine grater
1 tsp gluten free organic vanilla extract or ground vanilla bean
1 tsp baking powder
1 tsp apple cider vinegar
½ cup blueberries fresh or frozen
Instructions
Preheat oven to 350 F, and grease or oil 12 cup muffin pan
In large mixing bowl, beat with an electric hand mixer or stand mixer all the cheese Danish filling ingredients: cream cheese, optional sour cream, lemon juice, vanilla extract, sweetener of choice, and egg yolk. Set aside.
In a separate large mixing bowl sift the coconut flour, and add: sea salt, & low carb sweetener. Set aside.
In separate, large mixing bowl combine: eggs, milk of choice, melted butter or coconut oil, vanilla extract, lemon juice, lemon zest.
Combine the egg milk liquid mixture with coconut flour dry mixture. Stir together thoroughly.
Add baking powder and apple cider vinegar. Mix together well.
Add blueberries to the coconut flour batter and fold in.
Fill muffin pan cups 2/3 full with coconut flour batter.
Use a spoon to make an indentation in the center of each muffin.
Use a spoon to fill the hollow center of each muffin with the cheese Danish mixture.
Bake in oven for 22 minutes or until center is set and tops are golden (check at 20 minutes as all ovens vary).
Cool completely before removing papers and serving. These muffins are best when refrigerated for at least 3 hours before serving. You want the cream cheese to solidify.
Leftovers should be stored in the fridge.
This recipe and picture is adapted from Beautyandthefoodie.
