This is an easy way to make blueberry muffins with a twist—by adding a simple cream cheese topping. After all, who doesn’t love cream cheese right? Now top it on regular blueberry muffins and you have something extra special.
I made this combination as Cream Cheese Blueberry Muffins but certainly if placed in a 8×8 baking pan, they would be delicious as Blueberry Cream Cheese Bars (just add more cream cheese if you’d prefer a thicker layer) or even as blueberry muffin cupcakes piped with a delicious cream cheese frosting to boot. No matter how you bake ‘em up, you’re gonna love ‘em! 🙂
Cream Cheese Blueberry Muffins, Keto and Low Carb
Keto, Low Carb Cream Cheese Blueberry Muffins
Thin layer of delicious cream cheese topping over blueberry muffins.
Ingredients
- 1 package Miss Jones Keto Blueberry Muffin or Bread Mix or other
- 2 Large Eggs
- 1/4 cup Milk
- 2 tbsp Butter melted
- 3/4 cup Fresh Blueberries
- 8 oz Cream Cheese softened
- 3/4 cup Allulose Sweetener
- 1 large Egg
- 1 tsp Vanilla Extract
Instructions
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Preheat oven to 325 degrees.
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Prepare Muffin mix according to package instructions. Gently stir to combine the fresh blueberries into the batter.
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In the bowl of a mixer, combine sweetener and cream cheese and beat on medium speed until combined.
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Next, add in the egg and vanilla and mix for until creamy smooth.
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Spray or butter a muffin pan. Pour in the muffin batter about halfway in each muffin tin.
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Scoop out cream cheese with a medium size scooper. Top and spread cream cheese making sure to cover each muffin top.
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Bake for 20 to 25 minutes.
Recipe Notes
Whenever possible use organic ingredients.
