Food Friday - Cream Cheese Blueberry Muffins

I’ve tried a variety of baked goods since we started our keto diet a few years ago and some have been good and some just kind of missed the mark and weren’t that great. I can honestly say this was one of the best recipes I’ve ever used for baking and these were FANTASTIC! :) They had great flavor and were delicious with butter slathered on them. YUM!

Cream Cheese Blueberry Muffins

Makes 6

Ingredients

Nonstick cooking spray

1 cup almond flour

2 teaspoons ground cinnamon

3 to 4 tablespoons erythritol

¾ tablespoon baking powder

2 large eggs

2 tablespoons cream cheese

2 tablespoons heavy whipping cream

4 tablespoons butter, melted and cooled

2 teaspoons vanilla extract

2 tablespoons blueberries (fresh or frozen)

Directions

1. Preheat the oven to 400°F. Spray a muffin tin with cooking spray or line it with muffin liners.
2. In a small bowl, mix the almond flour, cinnamon, erythritol, and baking powder.
3. In a medium bowl, mix the eggs, cream cheese, heavy cream, butter, and vanilla with a hand mixer.
4. Pour the flour mixture into the egg mixture and beat with the hand mixer until thoroughly mixed.
5. Pour the mixture into the prepared muffin cups.
6. Drop the berries on top of the batter in the muffin cups.
7. Bake for 12 minutes, or until golden brown on top, and serve.

Variation - you can replace the cream cheese/heavy whipping cream combination with 1/2 cup of sour cream if needed.

My Notes

I had blueberries and raspberries on hand so I put both in and it was delicious with those.

Enjoy!!