berry cream-cheese muffins

Happy Thursday, friends! Can you believe it’s only a week until Thanksgiving?! Where has November gone? I’m trying to savor each day as much as possible, but I’m also really excited to see my parents and brother — and Mr. Mur-dog! 🙂

murray paws

In the spirit of Thanksgiving baking, here is a delicious and easy muffin recipe that I whipped up the other day when I had some blueberries to use up. I think these would be great with any kind of berry! The sweetness of the berries combined with the cream cheese in the center really makes these muffins a star.

blueberry cream cheese muffins

blueberry cream cheese muffins

adapted from this recipe at healthy food for living

  • 1 cup flour
  • 1/2 cup coconut flour
  • 1/3 cup coconut sugar or agave
  • 1/2 cup old-fashioned rolled oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup + 2 tbsp milk
  • 1 large egg
  • 2 tbsp canola oil
  • 1 tsp pure vanilla extract
  • 1 pint blueberries {I used fresh, but I’m sure frozen would work just as well}
  • 1/4 cup neufchatel {1/3-less-fat cream cheese} at room temperature
  • 1 tbsp pure maple syrup
  • 1 tbsp sugar

1. Preheat oven to 375°F. Grease a 12 cup muffin tin, or line with muffin cups.

2. In a large bowl, whisk together the flour & coconut flour, coconut sugar, rolled oats, baking powder, baking soda, and salt.

3. In a medium bowl, whisk together the milk, egg, oil, and vanilla extract {and agave, if you’re using it}.

4. Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.

5. In a small bowl, stir together the neufchatel and maple syrup.

6. Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each. Fill each well with 1 tsp of the sweetened neufchatel. Sprinkle each filled cup with a bit of the sugar.

7. Bake for 15 minutes, until a toothpick inserted into the center of a muffin comes out clean {cream cheese sticking to the toothpick is fine, but no raw batter!} Cool in pan for 5 minutes; transfer muffins to a wire rack to cool completely.

blueberry muffins

Hope you enjoy! These were the perfect combination of sweet and savory… a decadent-seeming treat that is pretty dang healthy! This would be a great holiday breakfast item. Thanksgiving brunch, anyone?

If you liked this recipe, you might also check out:
apple banana oatmeal muffins
peach streusel muffins
chocolate-chip banana muffins
triple berry muffins

baked cinnamon french toast

Do you have stale bread to use up? This recipe for baked cinnamon French toast is a winner! As soon as I saw this drool-worthy recipe on The Pioneer Woman’s blog, I knew I had to make it.

The recipe would be perfect for a weekend brunch, and it’s so easy you could make it on a weekday, too! Here’s my recipe, slightly adapted from The Pioneer Woman’s original version:

baked cinnamon french toast

  • 1 loaf slightly stale sourdough or French bread
  • 8 eggs
  • 2 cups skim milk
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon

for the topping:

  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick cold butter
  • fresh fruit {optional}

1. Grease a 9 x 13-inch glass baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.

torn bread

2. Beat eggs. Add the milk, cream, 1/2 cup brown sugar, 1 tbsp cinnamon, and vanilla.

3. Pour the egg mixture evenly over bread. Cover tightly and store in the fridge several hours or overnight.

with egg

4. In a separate bowl, make the topping: mix flour, 1/3 cup brown sugar, 2 tsp cinnamon, and salt.

5. Cut butter into small pieces.

6. Stir the butter into the flour mixture until it resembles fine pebbles. If you are baking the casserole in the morning, keep the topping in a plastic bag or container in the fridge until ready to bake.

7. When you’re ready to bake the casserole: preheat the oven to 350 degrees.

8. Remove casserole from the fridge and sprinkle flour crumb mixture over the top. {If you’re using fruit, sprinkle on before the crumb mixture. Next time, I’m going to try using apples. I think strawberries would be delicious, too!}

9. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

french toast

10. Scoop out individual portions with a large spoon. Top with more fruit if desired and drizzle with maple syrup.

Enjoy! Store any leftovers covered in the fridge and microwave to reheat. I enjoyed this dish for a decadent breakfast three days in a row. 🙂

How do you add little moments of luxury to your weekday routine?