Description
Indulge in the delightful taste of Blueberry Cream Cheese Muffins, a perfect treat that balances sweetness and nutrition. These muffins combine creamy, rich cream cheese with juicy blueberries for a heavenly flavor that’s both satisfying and guilt-free. Ideal for brunch, dessert, or a quick snack, this keto-friendly recipe ensures you can enjoy a delicious muffin without derailing your diet. With minimal prep time and easy storage options, these muffins are not only tasty but also practical for meal prep. Gather your loved ones and prepare to impress them with these irresistibly fluffy blueberry treats.
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 the oven to 350°F (175°C) and line muffin tins with paper liners.
- Beat softened cream cheese until creamy using an electric mixer.
- Mix in the low carb sugar substitute, eggs, xanthan gum (if using), and vanilla until well combined.
- Gently fold in blueberries and sliced almonds.
- Spoon the batter evenly into muffin molds, filling each about three-quarters full.
- Bake for approximately 20 minutes or until tops are lightly browned.
- Allow muffins to cool before serving.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 2g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg