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Low-carb Blueberry Cream Cheese Muffins with a moist crumb and crunchy almond topping, perfect for breakfast, snacks, or dessert.

  • Total Time: 30 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 16 ounces cream cheese, softened
  • 1/2 cup low carb sugar substitute (or equivalent)
  • 2 eggs (option to use 4 for lighter muffins)
  • 1/4 teaspoon xanthan gum (optional)
  • 1/2 teaspoon sugar-free vanilla extract
  • 1/4 cup blueberries
  • 1/4 cup sliced almonds (optional for crunch)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Soften the cream cheese and beat with an electric mixer until smooth and creamy.
  3. Add the low carb sugar substitute, xanthan gum (if using), eggs, and sugar-free vanilla extract to the cream cheese. Mix until fluffy and well combined.
  4. Gently fold in blueberries and sliced almonds, taking care not to overmix to keep berries whole.
  5. Line a muffin tin with paper liners.
  6. Spoon the batter evenly into 12 muffin molds, filling each about three-quarters full.
  7. Bake for approximately 20 minutes or until muffin tops just begin to brown and feel set to the touch. Start checking at 15 minutes to avoid overbaking.
  8. Allow muffins to cool completely before storing. Best served chilled.

Notes

Bring cream cheese and eggs to room temperature before starting to ease mixing., Fold blueberries and almonds gently to avoid breaking berries and toughening muffins., Use xanthan gum to improve texture and moisture in low-carb baking., Store muffins in an airtight container in the refrigerator for up to 5 days., Freeze individual muffins wrapped tightly in plastic wrap inside a freezer-safe bag for up to 3 months., Reheat muffins in oven at 350°F for 10 minutes, microwave on medium for 15-20 seconds, or warm in a covered skillet over low heat for 5 minutes., Customize by adding lemon zest, cinnamon, or chocolate chips as desired.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approx. 150-170 calories per muffin (varies by ingredient brands and substitutions)
  • Fat: 12-14 grams per serving
  • Carbohydrates: 4-6 grams net carbs per serving (low carb sugar substitute assumed)
  • Protein: 5-6 grams per serving