Easy Blueberry Cream Cheese Muffins
Delicious muffins with a creamy texture filled with juicy blueberries, perfect for breakfast, snacks, or dessert.
Ingrédients
For the Muffins
- 16 ounces cream cheese, softened
- 1/2 cup low-carb sugar substitute
- 2 large eggs Can substitute with flax eggs for vegan option.
- 1/4 teaspoon xanthan gum, optional Helps create a fluffier texture.
- 1/2 teaspoon sugar-free vanilla extract
- 1/4 cup blueberries, fresh or frozen Do not thaw if using frozen.
- 1/4 cup sliced almonds, optional Adds a delightful crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line muffin molds with paper liners.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
- Add the low-carb sugar substitute into the bowl with the cream cheese and mix well until combined.
- One at a time, add the large eggs to the mixture, mixing until fully integrated.
- Incorporate the xanthan gum (if using) and sugar-free vanilla extract until evenly mixed.
- Gently fold in the blueberries into the mixture.
- If desired, add sliced almonds and stir gently to combine.
- Spoon the batter into the prepared muffin molds, filling each about three-quarters full.
Baking
- Bake the muffins in the preheated oven for approximately 20 minutes.
- Check for lightly browned tops and a toothpick inserted into the center should come out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature or about a week in the refrigerator. They can be frozen for up to 3 months.