These funny little blueberry low-carb muffins are made almost entirely out of cream cheese, which I guess technically makes them more like a mini blueberry cheesecake than a muffin. Of course, if you call them a “muffin,” you’re perfectly justified in eating them for breakfast, not just dessert!
While you can eat them warm, I actually think they taste better & hold together better when they’re cold. But of course you can decide that for yourself!
INGREDIENTS:
- 16 oz. cream cheese, room temperature
- ½ cup monkfruit sweetener
- 3 eggs
- ¼ tsp xanthan gum (optional)
- 1 tsp. vanilla extract
- ⅓ cup blueberries
STEP 1: Preheat oven to 350. Line muffin tin with cupcake liners.
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STEP 2: In large bowl, beat cream cheese with electric mixer until creamy.
STEP 3: Add monkfruit, xanthan gum, eggs, and vanilla; beat until well blended.
STEP 4: Spoon into prepared muffin tin; carefully press blueberries into each muffin, dividing equally among the 12.
STEP 5: Bake for 20-22 minutes or until the tops begin to brown. Let muffins cool, then store in the refrigerator. Serve chilled.
BLUEBERRY CREAM CHEESE MUFFINS
Print Pin RateIngredients
- 16 oz. cream cheese room temperature
- ½ cup monkfruit sweetener
- 3 eggs
- ¼ tsp xanthan gum optional
- 1 tsp. vanilla extract
- ⅓ cup blueberries
Instructions
- Preheat oven to 350. Line muffin tin with cupcake liners.
- In large bowl, beat cream cheese with electric mixer until creamy
- Add monkfruit, xanthan gum, eggs, and vanilla; beat until well blended.
- Spoon into prepared muffin tin; carefully press blueberries into each muffin, dividing equally among the 12.
- Bake for 20-22 minutes or until the tops begin to brown. Let muffins cool, then store in the refrigerator. Serve chilled.
Nutrition
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These are great! Is there really 10g carbs in each one? That is not the same as another very similar recipe states?
Oh wow Laura, that 10 grams of carbs was not correct. Thank you! There are just 3 grams of total carbs in each muffin. We updated the recipe card.