Blueberry Cream Cheese Muffins!!

Blueberry Cream Cheese Muffins!!


These were so yummy! Made them last night, having them for breakfast this morning!!

Tip: these are made to MY preferred sweetness, which has proven to be less sweet thanks some other may prefer. If you like your muffins sweeter, I’d add another 1/4 cup sweetener.

Makes 12 muffins

Per muffin: 121 calories / 10F / 4P / 3NC


  • 6 oz cream cheese, softened

  • 3 tbsp butter, softened

  • 1/2 cup erythritol/monkfruit

  • 2 eggs

  • 1 tsp vanilla extract

  • 1/8 tsp salt


  • 1/3 cup + 1 tbsp coconut flour

  • 1/3 cup golden flaxseed meal

  • 1 tbsp baking powder

  • 3/4 cup blueberries

  1. Beat the cream cheese and butter in a bowl until creamed. Add your sweetener and beat until mixed.

  2. Add your eggs and vanilla extract to the bowl and beat for 2 minutes. You’ll notice the consistency begin to get thicker. This is what you want.

  3. Add your salt, coconut flour, flaxseed and baking powder and mix until well incorporated. Mix for 30-45 seconds. Your batter should become light and fluffy.

  4. Fold in 1/2 cup blueberries until well distributes.


  1. Evenly distributed the batter in your lined muffin tins and place remaining 1/4 cup blueberries on top of your 12 muffins. (You can skip this part, I just like to make the tops prettier this way!)

  2. Bake at 350F for 25 minutes until top is golden. Remove and let cool at least 10 minutes before serving.

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