Description
Delight in these Blueberry Cream Cheese Muffins, a low-carb treat perfect for breakfast or a snack. Combining creamy, tangy cream cheese with sweet blueberries and a hint of vanilla, these muffins offer a moist and flavorful bite with optional crunchy sliced almonds for added texture. Quick to prepare and bake, they make a wholesome low-sugar option for muffin lovers.
Ingredients
Scale
Base Ingredients
- 16 ounces cream cheese, softened
- 1/2 cup low-carb sugar substitute
- 2 eggs
- 1/4 teaspoon xanthan gum (optional)
- 1/2 teaspoon sugar-free vanilla extract
Add-ins
- 1/4 cup blueberries
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and facilitate easy removal.
- Beat Cream Cheese: Using an electric mixer, beat the softened cream cheese until it becomes smooth and creamy, removing any lumps to ensure a silky texture.
- Mix Ingredients: Add the low-carb sugar substitute, eggs, xanthan gum if using, and sugar-free vanilla extract to the cream cheese. Mix all ingredients thoroughly until the batter is well blended and uniform in consistency.
- Fold in Blueberries and Almonds: Gently fold the blueberries and, if desired, sliced almonds into the batter to evenly distribute them without crushing the berries or losing the nut’s crunch.
- Fill Muffin Molds: Spoon the batter evenly into the prepared muffin molds, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for about 20 minutes, or until the muffin tops are lightly browned and set. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool completely in the tin before serving to allow the flavors to set and prevent crumbling.
Notes
- For a fluffier texture, you can omit xanthan gum if desired, but it helps stabilize the batter in low-carb recipes.
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid color bleeding.
- Sliced almonds are optional but add a pleasant crunch and nutty flavor.
- Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- These muffins are best enjoyed chilled or at room temperature for the creamiest texture.
