Blueberry Cheesecake Muffins (Low FODMAP)

20 Minutes prep • 25 Minutes cook • Low FODMAP • Gluten-free • Makes 12 • Ok to make ahead: Steps 1 - 3

Mother’s Day always calls for something special. So this year for Mother’s Day I decided Blueberry Cheesecake Muffins would be just the thing! The rich cheesecake center surrounded by tender blueberries and a sprinkle of streusel topping makes these muffins something extra special. They are a bit fussy to make (not hard, just a few extra steps and extra pans) but they are worth the effort.

Ingredients: Muffins

1 stick salted butter, at room temperature

1 cup superfine granulated sugar (this is not powdered sugar)

2 large eggs at room temperature

1/2 teaspoon salt

1 teaspoon vanilla extract

2 teaspoons baking powder

1/2 cup lactose-free sour cream or yogurt

1/4 cup heavy cream or lactose-free whole milk

1 1/2 cups gluten-free flour

1/2 cup gf jules baking flour

1 1/2 cups blueberries (fresh or frozen)

Grated rind of two lemons (Meyer preferred)

Ingredients: Cheesecake filling

4 ounces lactose-free cream cheese, at room temperature

1/3 cup superfine granulated sugar

2 tablespoons beaten egg (this is less than one egg)

1 teaspoon vanilla extract

Ingredients: Streusel

1/4 cup gluten-free flour

1/4 cup light brown sugar

3 tablespoons salted butter, chilled

Directions

(1) Prepare: Preheat oven to 375 degrees F and line a standard (1 dozen) muffin tin with baking cups.

(2) Make the cheesecake layer: In the smallest bowl of your stand mixer, beat the cream cheese, egg, sugar, and vanilla until smooth. Set aside (and refrigerate if it will be more than a few minutes).

(3) Make the streusel topping: In the bowl of your food processor, combine the flour, sugar, and butter. Pulse until the butter is evenly distributed in the dry ingredients.

(4) Make muffin batter: Beat butter and sugar on high for 5 minutes, scraping down the bowl at least twice during the beating. Add eggs one at a time, beating for about 1 minute after each addition and scraping down the bowl a few times during beating. Add vanilla and baking powder and beat for 2 minutes, scraping down the sides and bottom of the bowl as needed. Add the sour cream or yogurt, the milk or cream, and the flour, and beat until there are no lumps, scraping down the sides and bottom of the bowl as necessary.

(3) Add the fruit: Fold in the lemon zest along with the blueberries.

(4) Layer the batter and streusel: Use a cookie scoop or spoon to scoop a generous heaping tablespoon of the muffin banner into each muffin cup. Use the back of the spoon to spread the batter to cover the bottom of the muffin cup. Next, add about half that amount of the cheesecake filling as the next layer. Spread it out to cover the better. Using about half the streusel mixture, sprinkle the cheesecake layer lightly with streusel. Add one more scoop of muffin batter to the top, spread it out, and top with the remaining streusel.

(8) Bake: Bake for 25 minutes, or until a toothpick inserted into a blueberry-free spot on the muffin comes out clean.

(9) Finish: Remove from the oven when done and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

(10) Serve: Enjoy them warm, or if you’re not going to eat them right away, cool completely and store them in an airtight container in the freezer. Thaw at room temperature for about 30 minutes.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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