Description
Keto Blueberry Cream Cheese Muffins are a low-carb, fluffy treat packed with juicy blueberries and a rich, tangy cream cheese base—perfect for breakfast or snacks.
Ingredients
- 1 1/2 cups almond flour
- 4 oz cream cheese, softened
- 3 large eggs, room temperature
- 1/2 cup erythritol or preferred keto sweetener
- 1/2 cup fresh blueberries (plus extra for topping)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp butter, softened
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, beat cream cheese and butter until smooth and fluffy. Mix in sweetener and vanilla. Add eggs one at a time, beating after each addition.
- In a separate bowl, whisk together almond flour, baking powder, and salt.
- Fold dry ingredients into wet mixture until just combined. Gently fold in most of the blueberries, reserving some for topping.
- Spoon batter evenly into muffin cups. Top each with a few reserved blueberries.
- Bake for 20–25 minutes, or until tops are golden and a toothpick inserted comes out mostly clean.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Dust with powdered keto sweetener or garnish with whipped cream and lemon zest for flair.
- Serve with Greek yogurt, nuts, bacon, or coffee for a complete keto breakfast.
- Store in the fridge up to 5 days; freeze up to 2 months in airtight wrap.
- Reheat in microwave (20–30 seconds) or a low oven for best texture.
- Toss frozen blueberries with almond flour before mixing to prevent color bleeding.
- Almond flour is preferred for best texture—coconut flour requires major adjustments.
- Use monk fruit, allulose, or your favorite keto sweetener (adjust for sweetness).
- Dairy-free cream cheese and butter substitutes can be used for a vegan-friendly version.
- Lemon zest or juice enhances the blueberry flavor beautifully.
