Blueberry Cream Cheese Muffins – Low-Carb & Easy Recipe

Blueberry Cream Cheese Muffins are the kind of treat that makes you pause mid-bite and say, “Wait…did I just make this?” With the primary keyword baked right in (pun intended), these muffins hit all the right notes—rich, creamy, fruity, and surprisingly low-carb. You get a dreamy mix of tangy cream cheese, juicy blueberries, and a barely-there sweetness that makes them perfect for breakfast, brunch, or, let’s be honest, a midnight snack while hiding in the pantry from your kids.

The best part? You can whip up a batch in just 30 minutes, which means even the busiest mornings can come with a side of muffin magic. Whether you’re watching carbs or just looking for a foolproof treat, these Blueberry Cream Cheese Muffins bring the flavor and the feel-good factor. And with a step by step recipe so easy to follow, you’ll feel like a baking genius (even if you’re just in your pajamas).

Table of Contents

What are Blueberry Cream Cheese Muffins?

Blueberry Cream Cheese Muffins are like the comfy sweater of the baking world—soft, cozy, and always welcome. They’re a rich, creamy spin on the classic muffin, with a cheesecake-like texture thanks to a generous helping of cream cheese. Each bite is dotted with juicy bursts of blueberries, adding just the right amount of tartness to balance the silky richness. Unlike your average sugar-loaded muffin, this recipe keeps it low-carb and keto-friendly, so you can enjoy your sweet fix without the carb crash.

It’s also super versatile: want to swap in raspberries or strawberries? Go for it. Prefer them with a nutty crunch? Toss in those sliced almonds. Basically, these muffins are like your favorite pair of stretchy pants—super forgiving and always there when you need a little comfort. Whether served warm with coffee or packed in a lunchbox, Blueberry Cream Cheese Muffins are a crowd-pleaser, even for the pickiest eaters in your house.

Reasons to Try Blueberry Cream Cheese Muffins

There are about a dozen reasons to fall head-over-heels for Blueberry Cream Cheese Muffins—starting with the fact that they taste like a cheesecake and muffin had a delicious baby. These muffins are keto-friendly, so if you’re watching carbs but still dreaming about baked goods, you’re in for a treat. No flour, no sugar overload, just pure creamy bliss with a blueberry burst. They come together in 30 minutes flat, which means even your most chaotic Tuesday morning can have a bright spot.

Plus, they’re incredibly versatile: you can swap in different berries, add chopped nuts, or even stir in a dash of lemon zest to keep things interesting. And let’s not forget their make-ahead magic. Bake a batch on Sunday and enjoy easy grab-and-go snacks all week. Whether you’re making brunch for friends or looking for something indulgent but not overly sweet, these muffins are the real deal. Honestly, they’re kind of like a hug you can eat.

Ingredients Needed to Make Blueberry Cream Cheese Muffins

Here’s everything you’ll need for this creamy, dreamy muffin adventure:

• 16 ounces cream cheese, softened (this is the star of the show—don’t skimp!)
• 1/2 cup low carb sugar substitute (like erythritol or monk fruit)
• 2 eggs (or 4 for a fluffier, lighter texture if that’s your thing)
• 1/4 teaspoon xanthan gum (optional, helps thicken things up)
• 1/2 teaspoon sugar-free vanilla extract (for that warm, cozy flavor)
• 1/4 cup blueberries (fresh or frozen—just don’t thaw them if frozen)
• 1/4 cup sliced almonds (optional, for a little crunch)
• Paper muffin liners
• A muffin tin
• Electric hand mixer (a whisk and arm strength will do in a pinch)

Instructions to Make Blueberry Cream Cheese Muffins – Step by Step

Step 1: Preheat and Prep

First things first, set your oven to 350°F (that’s 175°C if you’re feeling international). While it’s heating up, grab your muffin tin and line it with paper muffin liners. This step is small but mighty—no one wants to scrub out baked-on cream cheese, right? If you’re out of liners, you can grease the muffin cups with a bit of butter or coconut oil, but liners really do make life easier. Also, pro tip: lightly spritzing the liners with non-stick spray helps the muffins release like a dream.

Step 2: Beat the Cream Cheese

Pull out your cream cheese (make sure it’s softened—leave it on the counter for about 30 minutes if it’s straight from the fridge). Toss it into a large mixing bowl and beat it using an electric hand mixer until it’s totally smooth and lump-free. This is not the time to skip steps—a silky base means a better muffin texture. If you’re doing this manually, channel your inner pioneer woman and beat vigorously until your arm begs for mercy. You want it whipped and fluffy, not chunky.

Step 3: Add Sweetener, Eggs, Vanilla, and Xanthan Gum

Once your cream cheese is smooth and happy, add in the low carb sweetener. Erythritol, monk fruit, or a blend like Swerve all work beautifully here. Then toss in the eggs (two if you want a denser, cheesecake-style muffin; four if you’re after something fluffier). Pour in the vanilla extract and, if you’re using it, the xanthan gum. This little bit of powder helps give the muffins more structure, especially helpful if you’re doubling the batch. Mix everything again until it’s smooth, creamy, and beautifully blended. You should have a thick, luscious batter that smells like vanilla heaven.

Step 4: Fold in Blueberries and Almonds

Now switch from your mixer to a spatula. Gently fold in your blueberries—this means turning the batter over itself carefully so you don’t smash those juicy little gems. If you’re using frozen blueberries, toss them in while still frozen to prevent bleeding (nobody wants gray muffins). If you’re feeling fancy or want a bit of crunch, stir in the sliced almonds too. They add a lovely texture contrast to the creamy base. Don’t overmix—just fold a few times until the berries are distributed evenly.

Step 5: Fill the Muffin Cups

Using a spoon or a cookie scoop, divide the batter evenly among your prepared muffin cups. Aim to fill each one about 3/4 full. They don’t rise a ton, so no need to leave much headspace. If you’re feeling extra, top with a few more blueberries or a sprinkle of almond slivers for a bakery-style touch.

Step 6: Bake to Perfection

Slide the muffin tray into your preheated oven and bake for about 20 minutes. Keep an eye on them after the 18-minute mark. You’re looking for lightly golden tops and a slight puff. The muffins should feel set in the center but not dry. If you insert a toothpick, it should come out with just a few moist crumbs—not raw batter. And let me tell you, the smell wafting through your kitchen at this point? Pure magic.

Step 7: Cool Completely (Yes, Really)

Once baked, take the muffins out of the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. I know it’s tempting to dig in right away, but these muffins are like revenge—best served cool. The cream cheese needs time to firm up for the texture to be just right. Trust the process. If you’re impatient, distract yourself by browsing other blueberry wonders like this Lemon Blueberry Loaf with Lemon Glaze or the heavenly Blueberry Lemon Heaven Dessert.

What to Serve with Blueberry Cream Cheese Muffins

These muffins are pretty delightful all on their own, but if you’re serving brunch or want to jazz things up, pair them with a light veggie-forward dish like our White Bean and Veggie Salad or a bright Dill Pickle Pasta Salad to keep things fresh and balanced. A warm mug of herbal tea or a frothy keto latte makes it feel like a coffee shop moment, minus the $7 price tag. You could even serve them alongside Lemon Blueberry Muffin Cookies for a themed dessert platter. You’re basically the hostess with the mostess at that point.

Key Tips for Making Blueberry Cream Cheese Muffins

1. Soften the cream cheese completely before mixing—this makes or breaks the texture.
2. Don’t overmix once you add the blueberries—gentle folding keeps them intact.
3. Stick to paper liners and give them a light spray for easy release.
4. Want them extra fluffy? Use 4 eggs instead of 2.
5. Let them cool fully before eating—it’s worth the wait, promise.
6. Sprinkle extra blueberries on top before baking for that bakery-style look.
7. Add a pinch of lemon zest if you want a brighter flavor twist—works great with other blueberry desserts like our Lemon Blueberry Delight.

Storage and Reheating Tips for Blueberry Cream Cheese Muffins

To store, let your muffins cool completely and then pop them into an airtight container. They’ll keep in the fridge for up to 5 days—though good luck keeping them around that long. For longer storage, freeze them in a zip-top freezer bag (just separate layers with parchment paper). When you’re ready for one, just microwave for 20-30 seconds for that fresh-from-the-oven warmth. If you’re batch baking, these freeze like champs—perfect for planning ahead or stocking up for snack attacks. Want to make a mini version? Use a mini muffin tin and reduce the bake time to about 12-14 minutes.

FAQs

Can I use frozen blueberries? Yes! Just toss them in frozen—don’t thaw—or they’ll turn your batter into a smurf-colored mess.
Can I make them dairy-free? Try swapping with dairy-free cream cheese alternatives, but results may vary slightly in texture.
What if I don’t have xanthan gum? Skip it! It helps with structure but isn’t essential.
How do I make them fluffier? Use 4 eggs instead of 2.
Can I make these in advance? Absolutely—they’re great for meal prep and even better the next day.

Final Thoughts

Blueberry Cream Cheese Muffins are the kind of treat you don’t realize you needed until they’re in your hands—then suddenly, you can’t imagine life without them. With their low-carb, keto-friendly goodness, they strike the perfect balance between indulgent and wholesome. Whether you’re new to baking or a muffin maven, this step by step guide makes the process approachable, even fun. Next time you’re in the mood for something cozy, creamy, and bursting with blueberries, remember: you’ve got this recipe in your back pocket. Oh, and if you’re still craving that berry flavor, check out our No Bake Lemon Blueberry Pie for a dessert that requires zero oven time. Happy baking!

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