You are here: Home > Free Recipes > Recipes > Bread > Blueberry Danish Muffins
Blueberry Danish Muffins
with Cream Cheese Filling and Streusel Topping

Prep Time: 25 min • Bake Time: 25 min • Makes: 12 • Serves: 12

These muffins are so good, it would be easy to understand the skeptical, raised eyebrow you might get when you say they’re actually good FOR you. But blueberries are some of the most nutrient-dense berries on the planet. By folding them into a healthy, high-protein, almond flour batter, you’ve got a great start to an even better day.

4 large eggs
1/4 cup water
1 tablespoon vanilla extract
2 cups blanched almond flour
1/2 cup sugar substitute
1 tablespoon baking powder
1/2 cup fresh blueberries

CHEESE FILLING:
8 ounces cream cheese, softened
1 large egg, beaten
1/2 cup fresh blueberries

STREUSEL TOPPING:
1/4 cup blanched almond flour
2 tablespoons sugar substitute
1 1/2 tablespoons unsalted butter, cold
1/4 teaspoon ground cinnamon

Place oven rack in the center position and preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.

In a large bowl, beat 4 eggs until frothy. Add the water and vanilla extract, and whisk to combine.

In a separate bowl, mix the 2 cups almond flour, sugar substitute, and baking powder. Whisk the dry ingredients into the wet ingredients until all is combined. Fold 1?2 cup of blueberries into the batter.

Fill the prepared muffin cups with equal amounts of the finished batter, filling each about 2?3 of the way full.

Create the Cheese Filling by whisking together cream cheese and egg. Spoon equal amounts of the mixture onto the batter in the prepared muffin cups. Top evenly with the second 1/2 cup of blueberries.

Combine all Streusel Topping ingredients, using a fork to cut the butter into the topping. Crumble equally over the top of each muffin.

Bake for 20–25 minutes, or until muffins are firm and spongy, and a toothpick inserted into the center of one comes out mostly clean. Let cool for 10 minutes before removing from the pan. Serve warm or chilled. Store refrigerated.

Helpful Tips
We like to use silicone muffin pans to make these, as you can invert the silicone, and pop the muffin right out.

Calories: 245 • Fat: 20g • Protein: 9g • Total Carbs: 9g – Fiber: 3g = Net Carbs: 6g



This and other great recipes can be found in George Stella's Low-Carb Essentials:

Sort By:
Page of 1
Low-Carb Essentials
Low-Carb Essentials
Price: 19.95

Everyday Low-Carb Recipes You'll Love to Cook and Eat!