If you’ve ever wished for a muffin that’s fluffy, bursting with juicy berries, and blissfully low-carb, these Keto Blueberry Cream Cheese Muffins are about to become your new favorite treat. Their melt-in-your-mouth texture makes each bite indulgent, while tangy cream cheese and sweet blueberries come together to deliver that classic bakery flavor without any sugar crash. Whether you’re following a ketogenic lifestyle or you just crave a delicious, better-for-you snack, these muffins offer a sunny pop of flavor that’s perfect for slow mornings or quick grab-and-go moments.
Ingredients You’ll Need
The ingredients in these Keto Blueberry Cream Cheese Muffins are simple, but every one plays a key role in achieving that ideal rise, rich crumb, and irresistible flavor. Here’s what makes this recipe so special (and fail-proof):
- Almond flour: This brings structure and a delicate, nutty flavor that keeps the muffins moist and tender.
- Coconut flour: Just enough to lighten up the texture, soak up excess moisture, and give that classic crumb.
- Baking powder: A little goes a long way to help these muffins puff up beautifully in the oven.
- Salt: A pinch balances the sweetness and enhances the flavors throughout.
- Eggs: The powerhouse in keto baking, eggs give the muffins lift and make the batter extra luscious.
- Unsalted butter, melted and cooled: Brings the perfect amount of richness for that classic bakery taste.
- Cream cheese, softened: This secret ingredient adds a slight tang and a supremely rich, soft texture.
- Granulated erythritol (or keto sweetener): Sweetens without the carbs, so you can indulge without worry.
- Vanilla extract: Just a splash boosts both the blueberry and cream cheese notes.
- Fresh or frozen blueberries: These are what every bite is all about; fresh berries give the best texture, but frozen work too (just add them frozen to prevent color bleed).
How to Make Keto Blueberry Cream Cheese Muffins
Step 1: Prepare Your Muffin Tin and Ingredients
Start by preheating your oven to 350 °F and lining a 12-cup muffin tin with paper liners. This small step keeps the muffins from sticking and makes clean-up effortless. Measure out and prep all your ingredients so everything comes together smoothly.
Step 2: Combine the Dry Ingredients
In a large bowl, gently whisk together the almond flour, coconut flour, baking powder, and salt. This ensures all the dry ingredients are evenly distributed, which is key for a uniform bake and perfect texture in every muffin.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs, cooled melted butter, softened cream cheese, erythritol, and vanilla extract until completely smooth. The cream cheese should be soft enough to mix in without lumps—this step gives your Keto Blueberry Cream Cheese Muffins their signature softness and tang.
Step 4: Bring the Batter Together
Gently stir the dry mixture into the wet mixture, being careful not to overmix. The batter will be thick and slightly fluffy—just right for holding all those juicy blueberries in each muffin.
Step 5: Add the Blueberries
Fold in the blueberries gently with a spatula. If you’re using frozen berries, add them directly from the freezer to keep their color from streaking the batter. Every muffin will be speckled with bursts of blueberry without turning the whole batch purple.
Step 6: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full for the perfect dome. Bake in the preheated oven for 20–25 minutes, until the tops are golden and a toothpick inserted comes out clean. Your kitchen will smell like a bakery!
Step 7: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. This brief rest helps them set, so they’ll pop right out of the liners and won’t crumble when you bite in. Allow them to cool completely for the best flavor and texture—or sneak one warm if you can’t wait.
How to Serve Keto Blueberry Cream Cheese Muffins
Garnishes
For a special touch, try a light dusting of powdered erythritol over the tops once the muffins are cool. You can also swirl a dollop of keto cream cheese icing on top—just mix softened cream cheese with a touch of powdered erythritol and a few drops of vanilla extract for a bakery-style finish.
Side Dishes
Keto Blueberry Cream Cheese Muffins are lovely alongside a bowl of Greek yogurt, a wedge of sharp cheddar, or a simple green smoothie. If you enjoy a savory-sweet breakfast balance, serve them with slices of crispy bacon or a soft-boiled egg for a satisfying meal that stays low in carbs.
Creative Ways to Present
If you’re making these for brunch guests, arrange the muffins in a rustic basket lined with a colorful napkin, or stack them on a tiered stand for eye-catching display. For a family breakfast, try serving them with an assortment of keto spreads and nut butters, so everyone can customize their own muffin experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Keto Blueberry Cream Cheese Muffins in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week. This keeps them moist and prevents any sogginess. They’re perfect for meal prep or quick snacking during a busy week!
Freezing
These muffins freeze beautifully! Place the cooled muffins in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They’ll keep their fresh taste and texture for up to three months, making it easy to always have a keto treat on hand.
Reheating
To enjoy your frozen or chilled muffins, simply reheat in the microwave for 20–30 seconds, or warm in a 300 °F oven for 6–8 minutes. This perks them up perfectly while keeping the blueberries juicy and the crumb tender—almost like freshly baked!
FAQs
Can I use all almond flour instead of a mix with coconut flour?
If you use only almond flour, your muffins will be denser and moister. Coconut flour helps lighten the texture and absorb extra moisture, so a mix gives the best result. If you have to substitute, reduce the total almond flour to avoid a heavy muffin.
Can I add lemon zest or spices for extra flavor?
Absolutely! Lemon zest pairs wonderfully with the blueberries, and spices like cinnamon or nutmeg can give a cozy twist. Just add a teaspoon of zest or a pinch of spice to the batter with your dry ingredients.
Do Keto Blueberry Cream Cheese Muffins work with other berries?
Yes—raspberries and chopped strawberries are both delicious swaps! Just keep in mind that different berries add a slightly different flavor and moisture, so adjust as needed and always add them at the end to prevent color bleed.
How can I make the muffins sweeter or less sweet?
Taste your batter before adding the blueberries, and adjust the keto sweetener to your preference. You can start with 1/3 cup for a milder sweetness or use up to 3/4 cup for a dessert-style muffin—the recipe is flexible!
What’s the best way to soften cream cheese quickly?
Cut the cream cheese into small cubes and let it sit at room temperature for about 20–30 minutes. If you’re short on time, microwave it in 10-second intervals until it’s soft but not melted, so it combines easily with the other wet ingredients.
Final Thoughts
There’s truly nothing like biting into a homemade Keto Blueberry Cream Cheese Muffin—each one is bursting with bright berry flavor and irresistibly soft thanks to the cream cheese. Whether you want to meal prep a healthy breakfast, impress your friends at brunch, or just treat yourself to a little keto comfort, this recipe will be one you return to again and again. Go ahead and give them a try—your taste buds will thank you!
Print
Keto Blueberry Cream Cheese Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and moist keto blueberry cream cheese muffins that are perfect for a low-carb breakfast or snack. These muffins are gluten-free and vegetarian, making them a versatile and satisfying treat for anyone following a keto lifestyle.
Ingredients
Dry Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 3 large eggs
- 6 Tbsp unsalted butter, melted and cooled
- 4 oz cream cheese, softened
- ½ cup granulated erythritol or other keto sweetener
- 1 tsp vanilla extract
Additional:
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven: Preheat the oven to 350 °F and line a 12‑cup muffin tin with paper liners.
- Mix dry ingredients: Whisk together almond flour, coconut flour, baking powder, and salt in a bowl.
- Combine wet ingredients: In a separate bowl, beat eggs, melted butter, cream cheese, sweetener, and vanilla until smooth.
- Mix batter: Add the dry ingredients to the wet and stir until just combined. Gently fold in the blueberries.
- Bake: Divide the batter evenly among the muffin cups, filling about three‑quarters full. Bake for 20–25 minutes until golden and a toothpick comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh blueberries for the best texture; if using frozen, do not thaw to avoid color bleed.
- You can replace cream cheese with mascarpone for a richer flavor.
- For sugar-free icing, mix cream cheese with a little powdered erythritol and vanilla.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2 g (net carbs ~4 g)
- Sodium: 140 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
