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Blueberry Cream Cheese Muffin

Jacki @figgindelicious
Print Recipe
Prep Time 5 mins
Cook Time 20 mins
Servings 12

Ingredients
  

  • 2 1/4 oat flour
  • 2 eggs
  • 2/3 cup whipped cream cheese
  • 1/3 cup milk of choice
  • 1/3 cup coconut oil melted
  • 1/2 cup coconut sugar
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1 cup blueberries

Crumble (mix together):

  • 1/4 cup coconut sugar
  • 4 tbsp butter melted
  • 3 tbsp coconut flour ⁣⁣

* See notes for substitutions!

    Instructions
     

    • Preheat oven to 350 degrees and line 12 muffin slots (I love silicone muffin liners)
    • In a medium mixing bowl, whisk together eggs, and whipped cream cheese until smooth. Then, mix in coconut oil, sugar, vanilla extract, and milk.
    • In a separate bowl, combine dry ingredients (flour and baking powder)
    • Add the dry mixture into the wet and mix until well combined. Gently fold in blueberries
    • Fill each muffin cup mostly to the top. Sprinkle crumble mixture on top and extra blueberries (if desired).
    • Bake for 18-22 minutes

    Notes

    Substitutions (I have not tried these personally but here are some options that I believe should work):
    * typically oat flour can be subbed for almond flour or regular flour 1:1
    * sub 2 flax eggs for the regular eggs (2 tbsp flax seed meal mixed with 1/4 cup + 1 tbsp water, let sit for 10 min)
    * vegan whipped cream cheese options should work in this
    * typically coconut sugar can be subbed for brown sugar or regular sugar 1:1
    * for crumble: you can use coconut oil in place of butter