Description

These Keto Blueberry Cream Cheese Muffins are low-carb, moist, and flavorful with bursts of blueberry and a rich cream cheese center, making them a perfect breakfast or snack option for those following a keto diet.

Ingredients

1 1/2 cups almond flour
1/4 cup coconut flour
1/2 cup granulated erythritol or keto sweetener
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/4 cup unsalted butter, melted
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1/2 cup blueberries (fresh or frozen)
4 oz cream cheese, cut into small cubes

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Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, and salt.
In a separate bowl, whisk eggs, melted butter, almond milk, and vanilla extract.
Combine wet and dry ingredients until well incorporated.
Gently fold in the blueberries.
Fill each muffin liner halfway with the batter.
Add a cube of cream cheese into the center of each muffin, then top with more batter to cover.
Bake for 20–25 minutes or until a toothpick inserted in the muffin comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

You can use frozen blueberries; just don’t thaw them before mixing.
Store in an airtight container in the refrigerator for up to 5 days.
Great to freeze for longer storage—just thaw and reheat gently.