Lemon Blueberry Cheese Danish Muffins-
Lemon Blueberry Cheese Danish Muffins are grain-free, gluten-free, keto-friendly, and low carb. These muffins combine bright lemon and sweet berries with a creamy cheese danish center for a breakfast treat or dessert.
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These muffins are one of my favorites. The combination of citrus, berries, and a creamy cheese center is delightful, and I created a healthier version that’s grain-free, nut-free, starch-free, and low-carb.
The lemon and blueberry pairing with a cheese danish filling makes these muffins bright, tender, and satisfyingly creamy in the center.
I wanted a lighter alternative to the classic cheese danish, so I tested a low-carb version that turned out better than expected—perfect with morning coffee or tea.
First, make the cheese danish filling and set it aside.
Next, prepare the lemon blueberry muffin batter and portion it into the muffin cups.
Make a small indentation in the center of each muffin and fill it with the cheese filling.
RECIPE AND DIRECTIONS BELOW:
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Lemon Blueberry Cheese Danish Muffins
Stacey
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Ingredients
- CHEESE DANISH FILLING:
- 3 ounces cream cheese, full fat, softened
- 1 tablespoon sour cream, full fat (optional)
- 2 teaspoons lemon juice
- 1/4 teaspoon vanilla extract or ground vanilla bean powder
- 2 tablespoons low carb granular sweetener
- 1 egg yolk, beaten
- LEMON BLUEBERRY MUFFIN:
- 1/2 cup coconut flour, sifted
- 1/2 cup low carb granular sweetener
- 1/4 teaspoon sea salt
- 3 eggs, beaten
- 1/3 cup unsweetened almond milk or coconut milk
- 3 tablespoons butter or coconut oil, melted
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest, finely grated
- 1 teaspoon vanilla extract or ground vanilla bean
- 1 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1/2 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper cups and lightly oil them.
- In a bowl, beat the cheese danish filling ingredients together: cream cheese, optional sour cream, lemon juice, vanilla, sweetener, and egg yolk. Set aside.
- In a separate bowl, sift the coconut flour and whisk in sea salt and sweetener.
- In another bowl, combine the eggs, milk, melted butter or coconut oil, lemon juice, lemon zest, and vanilla.
- Stir the wet ingredients into the dry coconut flour mixture until well combined.
- Add the baking powder and apple cider vinegar, mixing thoroughly.
- Fold in the blueberries gently.
- Fill each muffin cup about two-thirds full with batter.
- Use a spoon to make a small indentation in the center of each muffin and fill each hollow with the cheese danish mixture.
- Bake 25–30 minutes, or until the center is set and the tops are golden. Start checking at 25 minutes because ovens vary.
- Cool completely before removing paper liners and serving. Store leftovers in the refrigerator.
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Notes
NUTRITIONAL DATA FOR LOW CARB VERSION (using Swerve): Serving size: 1 muffin (of 12). Calories: 111; Fat: 9 g; Carbs: 5.5 g; Net Carbs: 3.5 g; Fiber: 2 g; Protein: 3 g; Sugar: 1 g.
*All nutritional data are estimates based on the products used.
Nutrition
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