If you're looking for a delicious snack that's keto-friendly and full of flavor, look no further than blueberry cream cheese muffins! These decadent little treats are like mini cheesecakes with the added bonus of juicy blueberries and crunchy sliced almonds. They make the perfect pick-me-up during those mid-afternoon cravings or as an indulgent dessert after dinner.
Why you'll love this blueberry cream cheese muffin recipe
When it comes to eating a low-carb diet, we often feel like we give up some of our favorite carb-filled recipes. But it's super easy to transition them to work with your new lifestyle. This recipe for blueberry cream cheese muffins is a perfect example.
By subbing out all-purpose flour for cream cheese you are left with a keto version of classic blueberry muffins! The cream cheese helps keep the muffins rich and moist. Sweetener, eggs, sugar-free vanilla extract, and xanthan help to bring all of the flavors together so they are just as delicious as a traditional recipe!
Note: If you are a fan of blueberries and cream cheese, check out this blueberry swirl cheesecake!
Ingredients needed
Making a batch of these keto blueberry muffins is super simple! Here's everything that brings it together:
Cream Cheese
A must to make these creamy and delicious muffins! Using cream cheese adds not only flavor but also a nice texture. Make sure to use full-fat cream cheese for this recipe.
Sweetener
This is the key ingredient to make your muffins keto-friendly. I used monk fruit, but you could also use another type of keto sweetener if preferred.
Check out this list of the best keto and low-carb sugar substitutes to find one you like!
Eggs
Adding eggs to the batter helps bind all of the ingredients together and gives them a nice richness.
Blueberries
Fresh or frozen blueberries are perfect for this recipe! Make sure to use fresh if you can because they have a better flavor. If using frozen, thaw them first before adding them to the batter.
Note: Are blueberries keto?
Sliced Almonds
The crunchy nuttiness of the almonds pairs perfectly with the sweet blueberries in this recipe. Feel free to omit them if you're not a fan of nuts, or swap them out for something else like chopped walnuts or pecans.
Sugar-Free Vanilla Extract
A few drops of sugar-free vanilla extract add an extra punch of flavor to these muffins.
Xanthan Gum
This helps to give the batter a little more stability so that your muffins don't crumble when you take them out of the oven. Adding xanthan gum to your batter is optional.
Baking tips
Here are a few tips to make the perfect keto blueberry muffins:
- Make sure to use softened cream cheese for the batter. If it is too cold, it won't blend properly, and your muffins won't turn out as soft and moist.
- If using frozen blueberries, thaw them first before adding them to the batter so that you don't end up with purple-tinted muffins!
- Allow the muffins to cool completely before removing them from the pan. This helps keep them together better and ensures that they don't crumble.
Video tutorial
Watch this tutorial down below to make sure you have everything right!
It's a super simple recipe, so don't worry if you don't get it perfect. Just make sure to follow all the instructions, and you'll be able to enjoy your blueberry cream cheese muffins in no time.
How to make blueberry cream cheese muffins
Here are the easy steps to make a soft keto cream cheese muffin with blueberries:
Make cream cheese mixture
Preheat your oven to 350°F.
While your oven is heating up, start by beating the softened cream cheese with an electric mixer (or in a stand mixer) for about 2 minutes until it is smooth and creamy.
Next, add in the sweetener, vanilla extract, and eggs, one at a time, and mix to combine.
Add in mix-ins
Once you have the muffin batter ready, gently fold in the blueberries and almonds with a spatula until it is well incorporated.
Bake and enjoy
Scoop the mixture into 12 muffin molds that have been lined with cupcake liners, or use a silicone mold! You can use an ice cream scoop to get the amount of batter just right.
Bake at 350°F for approximately 20 minutes or until the mixture is set and the tops have started to brown slightly (as shown in the photo).
Allow the muffins to cool, and then store them in the refrigerator.
Tip: They taste the best when served chilled.
What to serve with keto blueberry muffins
I liked serving mine with some fresh blueberry sauce on top, but they can be eaten plain as a snack or for breakfast. Yes, I often eat yummy treats like this for breakfast. You can also slather on some sugar-free raspberry jam!
Eating high-fat foods in the morning prevents me from overeating later. That's because the fat really fills me up. And there's certainly a good amount of fat in this blueberry cheese muffin recipe.
Enjoy with a cup of keto iced coffee!
Variations
Though these easy blueberry cream cheese muffins are delicious as is, there are a few ways to switch things up for variety, preference, or for what you have on hand.
Consider adding or swapping out some of these ingredients:
- Sugar-free chocolate chips (Lily's works great!)
- Raspberries
- Strawberries
- Blackberries
- Nuts (pecans and walnuts would taste delicious)
FAQs
Here are some questions people often ask about my keto blueberry muffin recipe. If you don't see your question in this list, please leave it in the comments.
Yes, cream cheese is keto-friendly. It's a great way to get some extra fat into your diet and also add flavor and texture to recipes. Cream cheese has a nutritional content of 7.9 g fat, 0.9 g carbohydrates, and 1.2 g protein per 30g serving size.
Find more recipes with cream cheese by browsing through my low carb cheesecakes.
Although these were made with cream cheese, you could use ricotta cheese instead. It would be similar to my mini cheesecakes that I made.
These blueberry cream cheese muffins are just 155 calories, 2g of carbs, and 4g of protein in our version when using cream cheese with 8 grams of carbs per 8-ounce block. This is a great alternative to those high-carb blueberry muffins that are around 460 calories and 61 grams of carbs!
Yes, you can freeze the muffins for up to three months. Just make sure that when you thaw them out, they are completely cooled before eating.
Lucky for you, I have a list of 21 delicious keto blueberry recipes all ready for you!
If you like this recipe, try this!
Looking for more ways to enjoy blueberries on a keto diet? Check out these related blueberry recipes:
- Gluten-Free Zucchini Blueberry Muffins are great for breakfast, snacks, or desserts. It's a tasty treat that will satisfy your sweet tooth without the guilt.
- Blueberry Jam Cheesecake Bars are made with chia jam, a low-carb crust, cream cheese, and a crumb cake topping and are an absolute dream!
- A simple Low Carb Blueberry Cobbler dessert with a gluten-free topping that tastes just like the real thing. It's a super easy recipe that is quick to prepare.
- Keto Blueberry Cake Donuts are rich and fluffy, with just a hint of sweetness from the blueberries.
- Gluten-Free Lemon Blueberry Pound Cake is a melt-in-your-mouth treat that pairs tart lemon and sweet blueberries for the perfect flavor combination.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Blueberry Cream Cheese Muffins
Video
Ingredients
- 16 ounces cream cheese
- ½ cup low carb sugar substitute or equivalent
- 2 eggs adding 4 will lighten the texture (see note)
- ¼ teaspoon xanthan gum optional
- ½ teaspoon sugar-free vanilla extract
- ¼ cup blueberries
- ¼ cup sliced almonds optional
Instructions
- Beat softened cream cheese with electric mixer until smooth and creamy.
- Add sweetener, xanthan gum, eggs and vanilla.
- Beat with mixer until well blended.
- Fold in blueberries and almonds.
- Spoon into 12 muffin molds lined with the papers.
- Bake at 350°F for about 20 minutes or until set and tops just starting to brown (as in photo)..Cool and store in the refrigerator. Best served chilled.
Notes
- sugar-free chocolate chips
- raspberries
- strawberries
- blackberries
- nuts
- broken low carb cookie pieces
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in June 2023 with updated photos and additional information about the recipe. Originally published June 10, 2011.
Christine Jackson
Oh my gosh these were fantastic ! My mom and I ate 6 today already. Thanks for the recipe.
Shannon Argyros
Absolutely amazing and easier to make than regular cheesecake.
Nikki Hamrick
I made these today and they turned out fabulous! I tweaked the recipe a little bit by using 3 8oz blocks of cream cheese, 3 eggs, whole teaspoon of vanilla, and 1 cup of blueberries. Baked for 25 minutes. Turned out perfect!
Colleen
They didn’t turn out pretty, but they were tasty. I put some sugar free jam on top to hide the top of them. I’d make it again.
Stacey
Wasn’t sure about these as I am new to the low carb world but wanted to say how much my husband an I enjoyed these. I used 1/2 cup blueberries and four eggs. The consistency and texture were great.
Karen- the nice one!
I made these today and they were delicious! I didn’t use the xanthan gum or almonds, so I added another 1/4 cup of blueberries and baked for a total of 30 minutes. They do taste best cold but were fabulous room temperature with a dollop of homemade whipped cream on top!
Amanda
Has anyone made the batter ahead- like night before and refrigerated overnight and cooked in the am??
Summer
Just made these tonight and mine were like described previously. They turned out more like pancake batter, they rose up, but never actually browned. I went 30 minutes just in case. I did use 4 eggs so that could be why. They are still cooling so I haven’t been able to try them yet.
Beth
These look wonderful! Would light cream cheese work (1/3 less fat)? I'm watching carbs and fats. :-/
Linda Moore
I only made half the recipe but the muffins turned out perfect. I omitted the almonds and added extra blueberries. So yummy!
Janiece
I made the using before but this time I used 3 eggs and added cocoa powder for half of batter. Both flavors are delicious!
Katie
I don’t love these. I used Splenda to sweeten and the artificial sweetener taste in these is overpowering. They also taste mildly egg-y. Not awful but not something I will make again.
Ashton
just curious about the video, seems you used 32oz cream cheese. I only used 16 oz, like the recipe stated and it was very liquidy. also curious how you only managed 3 carbs? with the monk fruit sugar alone that's 96g carb (divided by 12) and of course the cream cheese...
I managed to make 11 muffins, 12 carbs each. just curious!
Jen
So yummy!! And so easy! I make these on Sunday afternoon and enjoy all week!
Sarah
These turned out ok. Although after cooking for 10 minutes longer than the recommended 20 minutes, they still weren’t quite done. I followed the recipe exactly as stated. My batter was like that of pancake batter. I noticed in your picture, it looked like cookie dough.
Claire
I had the same problem- baked for 30 mins though and they came out nicely.
Kelly
These were okay, But thinking I may have done something wrong, though I followed the recipe. Mine were the consistency of an Omelette and that was after cooking for 30 to 35 minutes. I think I would have liked them better if they had been fluffier.
Kelly
I love these muffins and my hubby does too! They are just like a mini cheesecake, I use the 4 egg recipe.
Betsy
It looks like I’m the video you are using two 16 oz bricks of crème cheese ?
Letty
The Philadelphia cream cheese I buy comes in 8oz bars
I made these and they are amazing
Aj
These are delicious! I added more blueberries and sprinkled lemon zest on each one before baking. The lemon really brought out the flavor of the blueberries!
Susan
these were exceptionally good. I keep frozen berries on hand for quick treats. I don't use any gum products, these were nice and puffy out of the oven, and quickly deflated, but still stored nicely for two weeks
Vannessa
Can you do in air fryer?
Lisa MarcAurele
You can. An air fryer is just a small convection oven. So use a conversion calculator to determine time and temperature.