Easy Blueberry Cream Cheese Muffins
Delight in these rich and fluffy Blueberry Cream Cheese Muffins! Perfectly moist with a creamy, tangy twist — ideal for breakfast or a sweet snack.
Equipment
- Mixing Bowl
- Electric Mixer
- Muffin pan
- Paper Liners
- Spatula
Ingredients
Blueberry Cream Cheese Muffins
- 16 oz cream cheese softened
- ½ cup low-carb sugar substitute
- 2 large eggs
- ¼ tsp xanthan gum optional
- ½ tsp vanilla extract sugar-free
- ¼ cup blueberries fresh or frozen
- ¼ cup sliced almonds optional
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
- In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the low-carb sugar substitute, eggs, xanthan gum (if using), and vanilla extract. Mix until fully combined.
- Gently fold in the blueberries and sliced almonds using a spatula. Avoid overmixing.
- Spoon the batter evenly into the muffin liners, filling each about 3/4 full.
- Bake for 20 minutes, or until the tops are lightly browned and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
To store, keep muffins in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. They can also be frozen for up to 3 months. Try adding lemon zest or chocolate chips for a flavor twist!