Blueberry Cheesecake Streusel Muffins
Talk about extra!
This really takes blueb muffins to the next level and I’m soo here for it.
This recipe is in collaboration with Wholesome Market, featuring healthy products with quality ingredients, find them linked below!
Servings: 2
Ingredients
½ cup Grass-Fed Ghee, melted
½ cup Coconut Sugar
2 Free-Range Eggs
1 tsp Vanilla Extract
½ cup Milk of choice
1 tsp Lemon Juice
¼ cup Greek Yoghurt
2 cups + 1 tbsp All Purpose Flour (I used GF)
2 tsp Baking Powder
½ tsp Salt
2 cups Blueberries, fresh or frozen
6 tbsp Cream Cheese
6 Stevia Drops
Streusel
2/3 cup All Purpose Flour
¼ cup Ghee
¼ cup Coconut Sugar
Method
1. Preheat oven to 180 degrees.
2. Whisk ghee and coconut sugar in a large bowl until combined.
3. Whisk in eggs, vanilla, milk and lemon juice. Fold through Greek yoghurt.
4. Sift in the 2 cups of flour, baking powder and salt. Fold to combine.
5. In a bowl, shake 1 tablespoon of flour with blueberries until lightly coated. Add blueberries to mixture and gently fold through.
6. In a small separate bowl, use a spoon to combine cream cheese and stevia. Taste and increase stevia drops for additional sweetness if desired. Set aside.
7. Divide mixture into a well-greased muffin tin, filling halfway. Add one tablespoon of cream cheese per muffin into the centre. Top with remaining batter.
8. To make streusel combine flour, ghee and coconut sugar in a bowl, allowing to clump and create a sand like texture.
9. Top each muffin with streusel mixture.
10. Bake for 15-20 minutes or until streusel is lightly browned and a skewer comes out clean.
11. Allow to cool and enjoy!