A homemade blueberry muffin.
Stuffed with sweet blueberry cream cheese filling.
It’s like blueberry cheesecake in the form of a breakfast food!!!
Inspired by the recently posted Strawberry Cheesecake Dip, I spent yesterday afternoon creating 100% edible blueberry watercolor masterpieces.
Sometimes I have way too much fun in my studio kitchen.
How fantastic would these be for Mothers’ Day breakfast in bed?!
Blueberry Cream Cheese Muffins
FOR THE MUFFINS:
- 1 cup spelt, white, or Bob’s gf flour (125g)
- Just over 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tsp baking powder
- only if using Bob’s, add 1/2 tsp xanthan gum
- 1/4 cup sugar of choice or xylitol (50g)
- pinch uncut stevia, OR 1 tbsp more sugar of choice
- 2 1/2 tsp apple cider vinegar or white vinegar
- 1/2 cup milk of choice
- 3/4 tsp pure vanilla extract
- 1 1/2 tbsp oil (or Low Fat Blueberry Muffin Recipe Here ) (15g)
- 2/3 cup fresh or frozen-thawed blueberries (85g)
FOR THE FILLING:
- 1 cup fresh or frozen blueberries (125g)
- 1/2 cup cream cheese, such as Tofutti (120g)
- 1/16 tsp uncut stevia OR 2 tbsp powdered sugar or maple syrup
- if using stevia or powdered sugar, also add 2 tbsp milk of choice (or less for a thicker filling)
- 1 tsp pure vanilla extract
For the blueberry cream cheese muffins: Preheat the oven to 350 F and grease a muffin tin or line with 7 liners. In a large bowl, stir together first 6 ingredients very well. In a separate mixing bowl, whisk remaining muffin ingredients except blueberries. Pour wet into dry and stir until just evenly mixed. Then add blueberries and very gently stir only until evenly mixed. (Do not over-stir, which could break the berries and turn the muffins pink!) Pour into liners and bake on the middle rack for 19 minutes or until domed with a toothpick inserted into the center of a muffin coming out clean. Let sit 10 minutes before removing from the tins. Liners pull off much more easily the next day. For the blueberry cheesecake filling: blend all ingredients in a blender or with a hand blender until smooth. Mixture will thicken as it sits and can easily be made the day before and stored in the fridge. Cut out a hole in each baked blueberry cream cheese muffin with a spoon, and fill. There will be leftover blueberry cheesecake filling… you can use the rest to top other things, like pancakes! (Or you can make a half recipe of filling if you’d prefer.)
View Blueberry Cream Cheese Muffins Nutrition Facts
LINK OF THE DAY:
Wow! This looks too beautiful to eat…that colour is gorgeous!!!
Wow!!! These muffins look totally fabulous. If you eat first with your eyes then I’m sold! Have to try these. Thank you for such a brilliant recipe. Sammie http://www.feastingisfun.com
Blueberry muffins FO LIFE. Can I sub for coconut yogurt?
Great idea to use toffuti for the filling. We have their products on our app :). The color really stands out!
I looked at the first picture and I thought, “This is just what I need for a treat! I’m going to make these right now!” So I did. They were awesome! 😀 I ate them while the muffins were still warm, and the mixture of warm and cool blueberries balanced out by the muffin were just amazing! My family loved them! Even though I subbed all the sugar for stevia and I still thought they were lovely! Exactly what I needed for a treat! Thank you so much Katie! 😀
These look SCRUMPTIOUS! I love making GF blueberry (or raspberry, or blackberry) muffins with cream cheese icing but can never get the filling not to fall out of the bottom and so usually don’t stuff it inside…any tips?
Do you just mean recipes in general? I haven’t had that issue with this recipe; just be sure to not go too deep when making the hole and you should be fine.
Blueberry cheesecake in breakfast form is my kinda muffin!
Oh man, that purple color is gorgeous! I could go for a blueberry cheesecake muffin any day, especially if it looked that pretty!
This look so incredible, plus they are made with my favorite ingredients and seem pretty simple to create!
What a beautiful color!
Truly edible art! Love the color. Can’t wait to try these!
These look awesome 😀 – Going to get some cream cheese and make some tonight
I want one right now!!! 🙂
Wow.. look at the color!! Will try the recipe.
Cheers,
http://www.RashCha.com
I ALWAYS make blueberry cream cheese oatmeal for breakfast…but now you’ve made it in a portable form and I LOVE you for it.
because, eating oatmeal and driving at the same time? IT’S HARD! Pinned!
Oh my god. These are gorgeous.