Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it well. This preparation ensures your muffins won't stick and will have a beautiful presentation.
- In a medium bowl, whisk together the almond flour, erythritol (or your chosen sweetener), baking powder, and salt. Ensure these dry ingredients are thoroughly combined to create an even texture in your muffins.1 ½ cups almond flour, ½ cup erythritol or your preferred keto-friendly sweetener, 2 teaspoons baking powder, ¼ teaspoon salt
- In a large bowl, using an electric mixer or a sturdy whisk, beat the softened butter and softened cream cheese until they are smooth, light, and fluffy. This step is crucial for achieving that wonderfully creamy texture in the final muffins.½ cup unsalted butter, softened, 4 ounces cream cheese, softened
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until everything is just combined. Avoid overmixing at this stage.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or stirring) until just combined. Be careful not to overmix the batter, as this can lead to tough muffins. The batter should be thick but pourable.
- Gently fold in the blueberries. If using frozen blueberries, do not thaw them first, as this helps prevent them from bleeding too much color into the batter.½ cup fresh or frozen blueberries
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise during baking.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. The exact baking time may vary depending on your oven.
- Let the muffins cool in the muffin tin for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Notes
To keep your Keto Blueberry Cheese Muffins fresh and delicious, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days. For extended periods, freeze them individually wrapped in freezer-safe packaging for up to 2-3 months. Reheat refrigerated muffins at room temperature for 15-20 minutes or briefly in a toaster oven/microwave. Reheat frozen muffins directly from frozen in a low oven (around 300°F/150°C) for 10-15 minutes, or thaw overnight in the refrigerator.