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These mixed berry muffins have an addition of a cream cheese centre. It's a true combination of red, white and blue!

I used raspberries and blue berries for the colour and the flavour. Although I used fresh berries, frozen would have been fine too. The combination of the sharp berries along with the vanilla flavoured cream cheese centre is just delicious and perfect for an afternoon tea. Or breakfast should the mood take you! You know I will never judge you! I've done worse...

As you make these colourful muffins you may want to add more berries if need be. As you spoon the muffin mixture into the tin, you will need to move some of the berries around as you put the cream cheese centre mixture on top to avoid any lumps. If you have any of the filling mixture put it aside and use it as a topping. Or just eat it out of the bowl whilst the muffins bake in the oven.

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A plate of muffins with cream cheese and blueberries.

Mixed Berry Cream Cheese Muffins

Angela Coleby

Baked with coconut flour, these mixed berry muffins have a cream cheese filling

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Prep Time 15

Cook Time 20

Total Time 35

Course Muffins

Cuisine American, gluten free

Servings muffins

Calories 188 kcal

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Ingredients

Cake Mixture

¼ cup coconut flour
¼ cup butter, melted
¼ cup monk fruit sweetener
2 tablespoons coconut milk
¼ cup raspberries
¼ cup blueberries
3 medium eggs
½ teaspoon vanilla essence
½ teaspoon baking powder
¼ teaspoon salt

Filling

3 oz cream cheese, softened softened
1 teaspoon vanilla extract
2 tablespoons monk fruit sweetener or sugar substitute of your choice

Instructions

Pre-heat the oven to 200C/400F degrees.
Blend together the butter, eggs, monkfruit, coconut milk, and vanilla essence.
Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
Gentle add the berries and mix well.
Blend the filling ingredients together until smooth and there are no lumps. Add any extra cream cheese if the mixture is too weak.
Spoon a large tablespoon of the mixture into cupcake cups or a greased muffin tray so that the bottom is covered.
Place a teaspoon of the cream cheese filling on top of the muffin batter in the centre of each muffin cup.
Spoon the remaining muffin mixture over the cream cheese until covered. You may want to move the berries about to ensure even coverage too.
Bake for 20 minutes and allow to cool.
Eat and enjoy!

Notes

Makes 6 muffins

Nutrition

Serving: 1muffinCalories: 188kcalCarbohydrates: 5gProtein: 5gFat: 16gFiber: 2gNet Carbohydrates: 3g

The information shown is an estimate provided by an online nutrition calculator.

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Mixed Berry Cream Cheese Muffins