Blueberry Cream Cheese Muffins!!

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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

Ingredients

• 6 oz cream cheese, softened

• 3 tbsp butter, softened

• 1/2 cup erythritol/monkfruit

• 2 eggs

• 1 tsp vanilla extract

• 1/8 tsp salt

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• 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.

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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.