Keto Blueberry Cream Cheese Muffins

Why You’ll Love This Recipe

Keto Blueberry Cream Cheese Muffins are a low-carb, sugar-free delight perfect for breakfast or a mid-day snack. With juicy blueberries and a rich cream cheese center, they deliver a moist, flavorful bite without the guilt. These muffins are a great way to stay on track with your keto goals while enjoying a bakery-style treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

almond flourerythritolbaking powdereggsvanilla extractunsalted buttercream cheeseheavy creamfresh or frozen blueberrieslemon zest (optional for brightness)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or use a silicone muffin tray.

In a mixing bowl, whisk together the almond flour, erythritol, and baking powder.

In a separate bowl, beat the eggs, then add melted butter, vanilla extract, and heavy cream.

Combine the wet and dry ingredients until a smooth batter forms.

In another bowl, mix softened cream cheese with a bit of erythritol until smooth and creamy.

Gently fold the blueberries and lemon zest into the batter.

Fill each muffin cup halfway with batter, add a spoonful of the cream cheese mixture in the center, then top off with more batter.

Bake for 20-25 minutes, or until a toothpick inserted in the muffin (not the cream cheese) comes out clean.

Allow the muffins to cool before removing from the tin.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 20-25 minutes
Cooling time: 15 minutes
Total time: 50-55 minutes

Variations

Use raspberries or blackberries instead of blueberries for a different flavor.

Add chopped pecans or walnuts for a crunch.

Sprinkle a cinnamon-erythritol mix on top before baking for a sweet crust.

Make mini muffins by reducing the baking time to 12-15 minutes.

storage/reheating

Store the muffins in an airtight container in the fridge for up to 5 days.
For longer storage, freeze for up to 2 months.
To reheat, microwave for 15-20 seconds or warm in a 300°F (150°C) oven for 5-7 minutes.

FAQs

Are these muffins really keto-friendly?

Yes, they are made with almond flour and erythritol, keeping the carbs low.

Can I use frozen blueberries?

Yes, just don’t thaw them to prevent extra moisture in the batter.

Can I skip the cream cheese filling?

Yes, but the cream cheese adds richness and texture.

What sweetener works best?

Erythritol or monk fruit sweetener are ideal for keto baking.

Can I make this dairy-free?

Try using coconut cream and a plant-based cream cheese alternative.

Why are my muffins too soft?

Be sure not to overmix the batter and allow them to cool fully before removing.

Can I add protein powder?

Yes, replace 1/4 cup of almond flour with your preferred low-carb protein powder.

How do I prevent sinking blueberries?

Toss them in a bit of almond flour before folding them into the batter.

Conclusion

Keto Blueberry Cream Cheese Muffins are a satisfying, low-carb treat that doesn’t sacrifice flavor. With bursts of blueberry and a creamy center, they’re perfect for meal prep, brunch, or an on-the-go snack. Whip up a batch and enjoy a little sweetness while staying keto-strong.

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