Four Layer Blueberry Cream Cheese Muffins


Even the title is a mouth full. This recipe isn't for the faint of heart. It's not bad for a newbie baker, but they are a bit of an effort, and so worth it. If muffins ain't yo thang, you could always bake these in an 8x8 pan, or a 9x9 and call it a danish! If it's a loaf pan you have, call it a blueberry danish loaf cake. If all you have is a pie pan, bake it in that and be creative with the name, the kitchen is your oyster! The key is to fill your vessel 1/3 of the way up with batter to avoid a blowout in your oven. This recipe yields 15 muffins although you will see it produced below with 12.  

I baked the leftover batter in a 4"x6" glass Tupperware container I had sitting empty, begging for some love. A coffeecake breakfast for two on a lazy Saturday morning, oh yeah! (really, 3; but I ate the whole thing all by myself! I won't tell if you don't) Sweet bliss without the guilt. Recipe time! Here you go...


Serves 15

Cake Layer:

6 Tbsp softened butter

1/3 cup Swerve granulated

2 eggs

1 Tbsp vanilla extract

1 cup finely ground almond flour

¼ cup coconut flour (+2 Tbsp if high altitude)

2 tsp baking powder

Pinch salt

¼ tsp xanthan gum

½ cup almond milk

Fruit Layer:

1 ¼ cup blueberries (fresh or frozen)


  1. Preheat oven to 375°F/190°C
  2. Prep cupcake pan with liners and spray
  3. Cream butter and Swerve until creamy smooth
  4. Add eggs one at a time, beating after each
  5. Add vanilla and combine
  6. Combine all dry ingredients and sift
  7. Add to blended wet ingredients and mix
  8. Add almond milk and blend till smooth
  9. Place cake batter into plastic or pastry bag and fill liners 1/3 full
  10. Sprinkle with blueberries and set aside

Cream Cheese Layer:

3 oz softened cream cheese

1 egg beaten

1 Tbsp Swerve granulated (or 12 drops liquid Stevia)


  1. Combine all ingredients and mix (should produce a pourable liquid)
  2. Drizzle evenly over each cupcake and set aside

Streusel Topping Layer:

1 cup finely ground almond flour

3 Tbsp cold butter

3 Tbsp Swerve brown

½ tsp lemon zest


  1. Combine all ingredients and pulse in a food processor until pea-sized crumbs
  2. Evenly distribute over each cupcake
  3. Bake for 35 minutes or until a toothpick comes out clean

Nutrition Facts

Servings 15.0

Amount Per Serving
calories 138
% Daily Value *
Total Fat 12 g 19 %
Saturated Fat 6 g 31 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 61 mg 20 %
Sodium 117 mg 5 %
Potassium 36 mg 1 %
Total Carbohydrate 8 g 3 %
Dietary Fiber 1 g 6 %
Sugars 2 g
Protein 3 g 6 %
Vitamin A 77 %
Vitamin C 2 %
Calcium 46 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.