You will love these sugar-free blueberry cream cheese muffins that take only minutes to whip up. We suggest enjoying them as a dessert, not as breakfast. It's best to start your day with a savory, higher protein dish and enjoy these tasty low carb muffins as a healthy treat instead.
February 3 2021 by Kristie Sullivan, PhD, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
You will love these sugar-free blueberry cream cheese muffins that take only minutes to whip up. We suggest enjoying them as a dessert, not as breakfast. It's best to start your day with a savory, higher protein dish and enjoy these tasty low carb muffins as a healthy treat instead.
USMetric
12 servingservings
Ingredients
- 4 oz. 110 g unsalted butter
- 4 oz. (½ cup) 110 g (110 ml) cream cheese
- 4 4 large egglarge eggs
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 1⁄3 cup (1¼ oz.) 80 ml (32 g) coconut flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1½ tsp 1½ tsp baking powder
- ¼ tsp ¼ tsp salt
- 2⁄3 cup (5 oz.) 160 ml (140 g) erythritol
- 1⁄3 cup 80 ml sour cream
- 2 tsp 2 tsp vanilla extract
- 2 tsp 2 tsp lemon juice
- 1⁄3 cup (1¾ oz.) 80 ml (50 g) fresh blueberries
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Making low carb simple
Instructions
Instructions are for 12 servings. Please modify as needed.
Preheat oven to 350°F (175°C). Prepare a standard muffin tin by greasing it well or lining it with parchment paper liners.
Place the butter, cream cheese, and eggs on the counter and bring to room temperature.
Mix the almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a small bowl. Set aside.
Use a hand mixer or stand mixer to cream together the butter, cream cheese, and erythritol until smooth. The butter should be lighter in color and the erythritol should be dissolved.
Continue using the mixer to whip in the eggs one at a time. Scrape down the sides of the bowl between adding each egg.
Use a rubber spatula to fold in the sour cream. Add the dry ingredients and mix until a thick batter forms. Add the vanilla extract and lemon juice. Stir to combine. Gently fold in the blueberries.
Divide the thick batter evenly among the muffin cups. Bake for 30 minutes or until golden and the tops bounce back to a light touch. Cool for at least 30 minutes before serving.
Tips for easy and healthy blueberry muffins
For pretty muffins, reserve some berries to press into the top of each muffin just before baking.
For that signature domed muffin top, don’t heat the butter or cream cheese before mixing. They should be at room temperature, which means they should be soft to the touch, leaving no more than a finger indent when poked. They should not be squishy or melted.
Combine the dry ingredients thoroughly before adding them to the cream cheese mixture. This helps ensure that the dry ingredients don't clump, and will mix well into the batter.
The psyllium fiber powder in this recipe is what gives it the texture similar to traditional bakery muffins. We don’t have a suggestion for a substitute.
This batter will be thick unlike traditional muffin batter made with flour. Don't try to thin the batter. Use a rubber spatula, large spoon, or large cookie scoop to fill the muffin tins.
While it may be hard to wait, these muffins are best after they've cooled a bit. Store leftovers at room temperature for up to three days or refrigerate for up to one week.
These muffins freeze beautifully for portion control and future treats. Just wrap well and use a freezer-safe container. Thaw at room temperature or in the refrigerator.
Looking for other healthy sugar-free muffin recipes?
Think of this batter as a blank canvas! Try adding different flavors such as chopped, low carb friendly chocolates, or use another low carb berry, like raspberries or blackberries.
If using frozen fruit, but sure to thaw and drain the fruit so you don't introduce more moisture into the batter.
This muffin is also tasty with spices instead of fruit – cinnamon, nutmeg, allspice, and fall flavors such as apple pie spice or pumpkin pie spice.
Gluten-free apple peanut butter muffin recipe
For a delicious apple peanut butter muffin, mix in the following ingredients just before baking.
⅓ cup salted peanut butter
¼ cup finely chopped apples (about ¼ of a small apple)
Adding the peanut butter at the end will increase the peanut butter flavor. Using chunky peanut butter will also add some texture to the muffin just as the chopped apple will.
Remember that adding these ingredients increases the net carb count from 2 grams per muffin to 3 grams per muffin.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
49 comments
1
Emma
February 7 2021
Quite possibly the best keto muffin recipe I have come by. I used slightly less erythritol that was stated (100g) as I had run out and used bicarbonate of soda and apple cider vinegar instead of baking powder and it worked a treat. Even my non keto husband liked them.
Reply: #2
2
Reply to comment #1 by Emma
Kerry Merritt Team Diet Doctor
February 7 2021
Quite possibly the best keto muffin recipe I have come by. I used slightly less erythritol that was stated (100g) as I had run out and used bicarbonate of soda and apple cider vinegar instead of baking powder and it worked a treat. Even my non keto husband liked them.
Thanks for the feedback! So glad you love them!
3
Deni
February 16 2021
You will need a LOT MORE than 1/3 cup fresh blueberries if you plan on using them in the batter and then placing 3 more on top of the batter in each of 12 wells. More like 3/4 cup.
Reply: #4
4
Reply to comment #3 by Deni
Crystal Pullen Team Diet Doctor
February 16 2021
You will need a LOT MORE than 1/3 cup fresh blueberries if you plan on using them in the batter and then placing 3 more on top of the batter in each of 12 wells. More like 3/4 cup.
Make sure to calculate the additional blueberries into your carb count.
5
Carol
February 19 2021
Wonderfully delicious. So many flavors blended into one muffin. Thank you for sharing this goodness.
6
Ster
February 20 2021
Crystal Pullen, if you use the frozen wild blueberries you will find that they are small enough that 1/3 cup is more than enough.
7
Jo
February 20 2021
I was confused about the amount of almond flour and coconut flour. Recipes states 1 cup (4 oz), but one cup is 8 oz. I used 1 cup. Also the coconut flour states 1/3 cup (1 1/2oz). I used 1/3 cup but that equals to 2.6 oz? I should have read about the blueberry amount before making these as it does seem very little blueberries to batter. The muffins are in the oven as I type this. Hope they turn out ok. Thanks for any clarification about cups and oz.
Reply: #8
8
Reply to comment #7 by Jo
Kerry Merritt Team Diet Doctor
February 20 2021
I was confused about the amount of almond flour and coconut flour. Recipes states 1 cup (4 oz), but one cup is 8 oz. I used 1 cup. Also the coconut flour states 1/3 cup (1 1/2oz). I used 1/3 cup but that equals to 2.6 oz? I should have read about the blueberry amount before making these as it does seem very little blueberries to batter. The muffins are in the oven as I type this. Hope they turn out ok. Thanks for any clarification about cups and oz.
Hi, Jo! The cups reflect volume, and the ounces are for weight. If you're using volume (cups), then you would follow what we have in cups. For weight, we’ve provided ounces. One cup in volume of almond flour is not 8 ounces in weight. Hope this helps!
9
Jo
February 22 2021
Yes this answer does help. They were delicious. Did not rise much, but will continue to make them. Just need to practice a bit.
Thank you10
Beatriz
February 23 2021
Can you sub cream cheese for yogurt?
Reply: #11
11
Reply to comment #10 by Beatriz
Charlotte Zwart Team Diet Doctor
February 24 2021
Can you sub cream cheese for yogurt?
Hi Beatriz! The consistency and flavor will be a bit different but it will work!
12
nurzepat
February 25 2021
yum!
13
Marcia
February 26 2021
I might not want to know this info once I taste them, but could you please tell me the total carb count rather than the net count? Thanks!
Reply: #14
14
Reply to comment #13 by Marcia
Kristin Parker Team Diet Doctor
February 27 2021
I might not want to know this info once I taste them, but could you please tell me the total carb count rather than the net count? Thanks!
These are 5g total carbs per serving. You can click the Nutrition+ tab under the list of ingredients to see the full information. Add the fiber back to the carb count if you need the total carb count.
15
Tracy
February 27 2021
Do you use cold sour cream or does that need to be room temperature as well?
Reply: #16
16
Reply to comment #15 by Tracy
Kerry Merritt Team Diet Doctor
February 27 2021
Do you use cold sour cream or does that need to be room temperature as well?
Either would work!
17
Tracey
February 28 2021
Definitely a keeper! Manny thanks.
18
Donna
March 15 2021
I’ve never had a better muffin! Thanks!
19
Ela
March 17 2021
The Blueberry muffins are amazing. I am going to try apple and pumpkin spice next. A real winner with all those that have eaten them.
20
Neev R.
March 30 2021
I have been making this quite a few lately. I accidentally used whey protein powder instead of the psyllium husk powder and amazingly enough I like it better with the whey protein.
21
Donna Lewis
March 30 2021
12 servings listed above recipe. 1 standard muffin tin needed. Doesn't a standard muffin tin have only six wells? Or is it a mini-muffin pan?
Reply: #22
Reply to comment #21 by Donna Lewis
Kristin Parker Team Diet Doctor
March 31 2021
12 servings listed above recipe. 1 standard muffin tin needed. Doesn't a standard muffin tin have only six wells? Or is it a mini-muffin pan?
Thank you for your question Donna! The "standard" in this recipe refers to the size of the wells. Some muffin tins will come with 12 standard size wells while others may have 6. If you only have one muffin tray with 6 servings, you can adjust the recipe to make 6 muffins or you can use the tray twice. These muffins are great, I hope you like them!
23
myriamweakley2004
April 12 2021
can i swap sour cream for any other cream ( whipping cream or creme fraiche) ?
Replies: #24, #30
24
Reply to comment #23 by myriamweakley2004
Kristin Parker Team Diet Doctor
April 12 2021
can i swap sour cream for any other cream ( whipping cream or creme fraiche) ?
While that may work for some recipes, we have not tested the substitutes. The 3 ingredients have different taste profiles, acidity levels, and protein/fat ratio which can be very important in baked goods.
25
dorothy
May 25 2021
I cannot use erythritol as I hate the "cooling" effect and the graininess after baking. All of the recipes use this but never suggest a substitute. Could I use Bocha sweet or Xyitol in this recipe?
Reply: #26
26
Reply to comment #25 by dorothy
Kristin Parker Team Diet Doctor
May 25 2021
I cannot use erythritol as I hate the "cooling" effect and the graininess after baking. All of the recipes use this but never suggest a substitute. Could I use Bocha sweet or Xyitol in this recipe?
Generally yes, those should work well in our recipes.
27
J
May 30 2021
I don't have plain psyllium husk can I use metamucil instead? Thanks!
Reply: #28
28
Reply to comment #27 by J
Kerry Merritt Team Diet Doctor
May 30 2021
I don't have plain psyllium husk can I use metamucil instead? Thanks!
Metamucil is usually flavored with additives that wouldn't work well for recipes.
29
Frida
July 21 2021
I substituted coconut flour for the same amout of cocoa, blueberries for raspberries and added a cream cheese frosting on top (100 g cream cheese, 50 g butter (room temperature) and 50 g erythriol). Delicious!
30
Reply to comment #23 by myriamweakley2004
Frida
July 21 2021
I works well with creme fraiche, I only ever used that in my muffins
31
Janet
July 22 2021
Great muffin recipe. We use Blackberries instead of blueberries. We will be making this again. What a treat!
32
Ludwig
July 28 2021
Thanks for the METRIC switch! Oz. raise my CORTISOL :-)
- 1 comment removed
34
Ardi
September 13 2021
Absolutely the best muffin recipe! Even my non-keto friends love them. Can make variations - I've used banana extract and just a little chopped nuts or raspberries. All are good!
35
Deanna
September 27 2021
Oh my goodness! Best Muffins EVER!!! This website has taught me so much, I’m so so happy - food has been just my enemy - but I CAN DO THIS! Thank you thank you💕💕💕
Reply: #36
36
Reply to comment #35 by Deanna
Kristin Parker Team Diet Doctor
September 27 2021
Thank you for letting us know how much you enjoyed this recipe!
37
Melissa
October 17 2021
I have had such a muffin craving lately so I am looking forward to trying these!
Does erythritol add any quality other than sweetness in baking, i.e., texture, moistness, etc? I am wondering if it can be replaced by liquid stevia without affecting the outcome.
Also can yogurt be used in place of sour cream?
Thank you!
Reply: #38
38
Reply to comment #37 by Melissa
Kristin Parker Team Diet Doctor
October 18 2021
I have had such a muffin craving lately so I am looking forward to trying these!
Does erythritol add any quality other than sweetness in baking, i.e., texture, moistness, etc? I am wondering if it can be replaced by liquid stevia without affecting the outcome.
Also can yogurt be used in place of sour cream?
Thank you!These are well worth making! Yes, the granulated sweetener also adds to the volume of dry ingredients in addition to adding sweetness. The first time you make a new recipe, it's generally recommended to follow the recipe as written so you know how it's intended to turn out. Modifications can be made in future batches so you can gauge the success.
39
Jane
December 31 2021
I’m a firm believer that your baked goods are only as good as the products and processes you use.
I combine all my dry ingredients and sift them into a bowl.
I am one of those folks who doesn’t like the cooking effect of Erythritol so I used 1/3 c Bocha Sweet and just a touch (1-2 Tbsp?) Allulose. They are nice and sweet without being cloyingly so. I use a brand called Lala of Mexican sour cream that is very smooth, thick and silky because of its fat content. It’s not thin and sour like many commercial sour creams are, although it would be ok in a pinch. I also substituted the Olive Nation brand blueberry extract for the vanilla. It’s perfect.
40
Jane
December 31 2021
I also meant to let you know that the recipe says to bake at 350° for 30 minutes. The video says 375°. I think 350 is the better temperature…
Reply: #41
41
Reply to comment #40 by Jane
Kristin Parker Team Diet Doctor
December 31 2021
I also meant to let you know that the recipe says to bake at 350° for 30 minutes. The video says 375°. I think 350 is the better temperature…
Thank you for taking the time to let us know! The recipe team may have adjusted the temperature since the video was produced. The written recipe is always the most updated.
42
Rhonda Boehm
January 28 2022
Just how LONG are you supposed to cook these muffins? It doesn't say. Anywhere.
Reply: #43
43
Reply to comment #42 by Rhonda Boehm
Kerry Merritt Team Diet Doctor
January 28 2022
Just how LONG are you supposed to cook these muffins? It doesn't say. Anywhere.
Hi, Rhonda! In step 7 of the instructions it states, "Bake for 30 minutes or until just lightly browned and the tops are barely firm to a light touch." Hope this helps!
44
MARIE-CHRISTINE
March 10 2022
I just tried this recipe and wow! they are great!
I doubled the blueberries and made 30 mini muffins instead of 12 standart : 88 cals and 1.8 carbs.
Just enough for a sweet craving with a nice cup of coffee!
Thanks for this great recipe! :)45
Nivosoa
April 5 2022
Has anyone tried cooking this in an air fryer? If so, at what temperature and for how long? Many thanks
Reply: #46
46
Reply to comment #45 by Nivosoa
Kristin Parker Team Diet Doctor
April 5 2022
Has anyone tried cooking this in an air fryer? If so, at what temperature and for how long? Many thanks
We have not tested this recipe in an air fryer.
47
Joanne sinclair
November 24 2022
How many calories per muffin please?
Reply: #48
48
Reply to comment #47 by Joanne sinclair
Kirsty von Boch
November 24 2022
Hi Joanne, there are 204 calories per muffin. You can find all the nutritional information by clicking on the circle that has the net carb amount - in this case "3g."
49
Sharon
January 27 2023
How many proteins per muffin?
Reply: #50
50
Reply to comment #49 by Sharon
Kerry Merritt Team Diet Doctor
January 30 2023
How many proteins per muffin?
Hi, Sharon! The full nutrition information for our recipes is a benefit of Diet Doctor Plus. You can read more about Diet Doctor Plus and sign up for a 30 day free trial at this link: https://www.dietdoctor.com/new-member
