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Muffins are a breakfast staple, but traditional recipes are often packed with sugar and carbs. These Keto Blueberry Cream Cheese Muffins are a game-changer! They’re soft, moist, and loaded with juicy blueberries and creamy pockets of cream cheese—all while being completely keto-friendly. Perfect for breakfast, a mid-day snack, or a sweet treat after dinner, these muffins will quickly become a favorite for anyone craving something comforting and delicious.
Curious about starting keto? Our Keto Diet Plan for Beginners: Step-by-Step Guide is here to make your transition seamless! Packed with practical tips and expert insights, this guide will help you embrace the keto lifestyle with ease and confidence.
Why You’ll Love Keto Blueberry Cream Cheese Muffins
- Low-Carb Goodness: Each muffin is packed with flavor but low in carbs, making them perfect for your keto lifestyle.
- Easy and Quick: Simple ingredients and straightforward steps make this recipe ideal for busy mornings.
- Bursting with Blueberries: The fresh blueberries add a natural sweetness and a pop of color.
- Perfect Texture: A moist and fluffy muffin base combined with creamy cream cheese filling.
- Freezer-Friendly: Make a batch ahead of time and enjoy muffins all week!
My Personal Experience
I remember the first time I made these muffins; it was a cozy weekend morning, and the aroma filled my kitchen. I couldn’t believe something so delicious could fit into my keto goals. The balance of tart blueberries with the richness of the cream cheese is simply irresistible. My family, who aren’t even on keto, devoured them without a second thought. It’s one of those recipes that truly feels like a little piece of luxury while staying on track with your health goals.
Required Equipment
- Mixing Bowls: One large and one medium for preparing the batter and cream cheese mixture. I always reach for lightweight bowls that make whisking a breeze.
- Hand Mixer or Whisk: A hand mixer makes blending the cream cheese filling smooth and effortless. If you prefer a good workout, a sturdy whisk works too!
- Muffin Tin: A 12-cup muffin tin is perfect for this recipe. Silicone molds can also be used for easy removal.
- Parchment Liners or Spray: Parchment liners help prevent sticking, and they make cleanup so much easier. Trust me, they’re a lifesaver!
- Measuring Cups and Spoons: Accuracy matters with keto baking, so don’t skip this step!
Ingredients & Substitutions
- Almond Flour (2 cups): The base of the muffins, keeping them low-carb. Coconut flour isn’t a direct substitute but can be used with adjustments to liquid.
- Baking Powder (2 tsp): Gives the muffins their lift.
- Powdered Sweetener (1 cup): Use a keto-friendly sweetener like erythritol or monk fruit. Adjust sweetness to taste.
- Eggs (3 large): Helps bind the batter and adds structure. Room temperature eggs work best.
- Butter (1/2 cup, melted): Adds richness and moisture. Coconut oil can be used as a dairy-free option.
- Vanilla Extract (1 tsp): Enhances the overall flavor.
- Cream Cheese (6 oz): The star of the creamy filling. Soften it for easier mixing.
- Blueberries (1 cup): Fresh or frozen work great, but fresh gives the best texture.
- Heavy Cream (1/4 cup): Adds moisture to the batter. Unsweetened almond milk can work as a lighter alternative.
How to Make Keto Blueberry Cream Cheese Muffins
Step 1: Prepare Your Oven and Muffin Tin
Preheat the oven to 350°F (175°C) and line your muffin tin with parchment liners or spray with non-stick spray.
Step 2: Make the Cream Cheese Filling
In a medium bowl, beat the softened cream cheese with 1/4 cup of powdered sweetener and 1 tsp of vanilla extract until smooth. Set aside.
Step 3: Prepare the Muffin Batter
In a large bowl, whisk together the almond flour, baking powder, and remaining powdered sweetener. In another bowl, mix the eggs, melted butter, heavy cream, and vanilla extract. Slowly fold the wet ingredients into the dry ingredients until well combined.
Step 4: Fold in Blueberries
Gently fold the blueberries into the batter, ensuring even distribution without crushing them.
Step 5: Assemble the Muffins
Spoon a layer of muffin batter into each liner, filling about halfway. Add a small dollop of cream cheese filling, then cover with another layer of batter.
Step 6: Bake
Bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool completely before serving.
Tips for This Recipe
- Room Temperature Ingredients: Ensure the eggs, butter, and cream cheese are at room temperature for a smoother batter and filling.
- Don’t Overfill the Liners: Fill each liner about 3/4 full to avoid overflow during baking.
- Fresh Blueberries: If using frozen blueberries, rinse and pat them dry to prevent extra moisture in the batter.
Optional Additions
- Cinnamon or Nutmeg: Add a pinch for a warm, spiced flavor.
- Chopped Nuts: Sprinkle some chopped pecans or walnuts on top for added crunch.
- Lemon Zest: For a hint of citrus that complements the blueberries beautifully.
Serving Ideas
- Enjoy with a cup of coffee or tea for a delightful breakfast.
- Serve warm with a dollop of whipped cream or a pat of butter.
- Pair with scrambled eggs and avocado for a complete keto meal.
Storage Recommendation
Store muffins in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 10-15 seconds to enjoy warm. For longer storage, freeze in a single layer and thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
Yes, but you’ll need to reduce the amount significantly and increase the liquid and eggs to maintain the texture.
Can I make this dairy-free?
Absolutely! Substitute the cream cheese with a dairy-free alternative and the butter with coconut oil.
Why are my muffins dry?
Dry muffins are often caused by overbaking. Keep an eye on them during the last few minutes in the oven.
Nutritional Breakdown (Per Serving)
- Calories: 180
- Total Carbs: 6g
- Fiber: 3g
- Net Carbs: 3g
- Protein: 6g
- Fat: 15g
Keto Blueberry Cream Cheese Muffins Recipe
Equipment
- Mixing Bowls
- Hand Mixer or Whisk
- Muffin Tin
- Parchment Liners or Spray
- Measuring cups and spoons
Ingredients
- Almond Flour (2 cups)
- Baking Powder (2 tsp)
- Powdered Sweetener (1 cup)
- Eggs (3 large)
- Butter (1/2 cup)
- Vanilla Extract (1 tsp)
- Cream Cheese (6 oz)
- Blueberries (1 cup)
- Heavy Cream (1/4 cup)
Instructions
- Preheat oven to 350°F and prepare a muffin tin.
- Beat cream cheese, sweetener, and vanilla until smooth.
- Combine almond flour, baking powder, and sweetener in a large bowl.
- Mix eggs, butter, cream, and vanilla in a separate bowl.
- Combine wet and dry ingredients, then fold in blueberries.
- Fill muffin liners halfway, add cream cheese filling, and top with batter.
- Bake for 20-25 minutes. Cool before serving.
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