Lemon Blueberry Cheese Danish Muffins (LC)

KITCHEN TOOLS: 1 medium size, 12 cup muffin pan eletric hand mixer or stand mixer 3 large mixing bowls 1 small pinch bowl micro plane, or fine grater Lemon juicer Instructions Preheat oven to 350 F, and grease or oil 12 cup muffin pan (could also line with paper muffin cups, and could oil those a little too). In large mixing bowl, beat with an electric hand mixer or stand mixer all the cheese Danish filling ingredients: cream cheese, optional sour cream, lemon juice, vanilla extract, sweetener of choice, and egg yolk. Set aside. In separate large mixing bowl sift the coconut flour, and add: sea salt, low carb sweetener and stevia (if using that sweetener option, if using maple syrup that is added later). Set aside. In separate, large mixing bowl combine: eggs, milk of choice, melted butter or coconut oil, vanilla extract, lemon juice, lemon zest, and if making paleo version then add maple syrup (don’t add maple syrup if making low carb version). Combine: Egg milk liquid mixture with coconut flour dry mixture. Stir together thoroughly. In separate small pinch bowl mix baking soda and apple cider vinegar and mix together well ( it will be very fizzy and bubbly). Add the baking soda- apple cider vinegar mixture to the coconut flour muffin batter. Mix together well. Add blueberries to the coconut flour batter and stir in. Fill muffin pan cups ? full with coconut flour batter. Use a spoon to make an indentation in the center of each muffin (as seen in photo above). Use a spoon to fill the hollow center of each muffin with the cheese Danish mixture (as seen in photo above). Bake in oven for 22 minutes or until center is set and tops are golden (check at 20 minutes as all ovens vary). Cool completely before removing papers and serving. Can refrigerate then serve, and all leftovers should be stored in the fridge.