Instructions/Ingredients are show for both Gluten Free and Regular diets.
Ingredients:
Muffins
1 1/2 C. Oat Flour (or flour of choice)
1/4 C. Arrowroot powder (leave out if you are using "all purpose" flour)
2 tsp. baking powder (aluminum free)
1/2 C. Coconut Sugar (or your sugar of choice)
1/4 Coconut Oil (Organic Extra Virgin)
1 egg (organic is best)
1/3 C. Coconut Milk ~ I like Silk brand (or your milk of choice)
1 tsp. pure Vanilla Extract
1 C. fresh blueberries, rinsed and dried gently, then dusted with 1 Tbsp. flour
Filling
3 Tbsp. Cream Cheese, softened
1 tsp. lemon zest
1 Tbsp. maple syrup
(OR you can sub 1 Tbsp. lemon curd for syrup and zest, or even try using a jam you like, raspberry, strawberry, marmelade...)
Topping
1/2 C. coconut sugar (or sugar of choice)
1/3 C. flour (Oat or regular)
2 tsp. Cinnamon (I used Roasted Saigon)
1/4 C. cold butter
Preheat oven to 375. Line 12 muffin cups with paper liners.
In medium bowl, mix flour, salt, baking powder and sugar; set aside. In a separate medium bowl, mix oil, egg, milk and vanilla with whisk. Add liquid mixture ot flour mixture, stirring with fork just until incorporated. It will be thick and lumpy. Fold in blueberries.
In a small bowl, beat cream cheese, lemon zest and maple syrup (or cheese and curd) until smooth. Fill each muffin cup with 1 Tbsp. batter, spreading to cover bottom of cup (a tad of water on finger tips makes this easy to do).
Evenly divide filling among muffin cups, dab it down, but don't let it touch sides of cups. Evenly divide remaining batter to muffin cups, spread completely over filling.
For Topping: In a small bowl, stir together sugar, flour and cinnamon. Cut butter into chunks and add to mixture, mix with fork until it resembles wet sand. Sprinkle topping evenly over muffins.
Bake for 20-22 minutes or until golden brown and test done with toothpick. Cool in pan for 10 minutes, then remove to cooling rack. Enjoy!!