Lemon Blueberry Cheese Danish Muffins

INGREDIENTS

CHEESE DANISH FILLING:

3 oz

organic (full fat, cream cheese, softened.)

1 tbsp

organic (full fat, sour cream)

2 tsp

lemon juice.

1/4 tsp

gluten free (organic vanilla extract, or ground vanilla bean powder.)

2 tbsp

Sweetener of choice: ( 2 tbsp eryrithtol sweetener like Swerve or other low carb sweetener equivalent.)

egg yolk (beaten.)

LEMON BLUEBERRY MUFFIN:

1/2 cup

coconut flour (sifted,)

1/2 cup

Swerve granular (or other granular low carb sweetener equivalent. )

1/4 tsp

sea salt.

eggs (beaten.)

1/3 cup

unsweetened almond milk or coconut milk.

3 tbsp

butter (melted or coconut oil, melted,)

2 tbsp

lemon juice.

2 tsp

lemon zest (grate lemon peel with micro plane or fine grater.)

1 tsp

gluten free (organic vanilla extract or ground vanilla bean.)

1 tsp

baking powder & 1 tsp apple cider vinegar

1/2 cup

blueberries (fresh or frozen.)

KITCHEN TOOLS:

1 cup

medium size (12 muffin pan)

eletric hand mixer or stand mixer

large mixing bowls.

small pinch bowl.

micro plane (or fine grater)

Lemon juicer