Description
Indulge in the delightful experience of baking Blueberry Cream Cheese Muffins. This recipe combines rich cream cheese with luscious blueberries, creating a moist and fluffy treat that’s perfect for breakfast, snacks, or dessert. Ready in under 30 minutes, these keto-friendly muffins are not only quick to make but also family-friendly, making them a hit at any gathering. Each bite offers a creamy texture paired with juicy bursts of blueberries, ensuring a memorable culinary delight that everyone will love. Enjoy them chilled or warm for an unforgettable taste sensation!
Ingredients
Scale
- 16 ounces cream cheese
- 1/2 cup low carb sugar substitute
- 2 eggs
- 1/4 teaspoon xanthan gum (optional)
- 1/2 teaspoon sugar-free vanilla extract
- 1/4 cup blueberries
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese until smooth using an electric mixer.
- Add the low carb sugar substitute, xanthan gum (if using), eggs, and vanilla extract; mix until well combined.
- Gently fold in the blueberries and sliced almonds.
- Spoon the batter into lined muffin molds evenly.
- Bake for about 20 minutes or until set and lightly browned.
- Allow the muffins to cool before enjoying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg