Wes Ellis./ a personal notebook
Technology. Stories. Side projects.
A few things worth writing down.
SearchSubscribe
← Back to Short-Order Kitchen

Short-Order Kitchen

Blueberry Cream Cheese Muffins

By Wes Ellis2 min read
Blueberry muffins cooling on a wire rack next to a bowl of fresh blueberries.
Recipe card
Servings
6 to 12 muffins
Prep
10 minutes
Cook
20 to 25 minutes
Method
Oven
Heat
350°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 5 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • Bake at 350°F for 20 to 25 minutes.
  • Soften the cream cheese completely or the batter stays lumpy.
  • Fold the berries in gently, last.
  • About 155 calories and 2 g net carbs per muffin.
THE RECIPE · BLUEBERRY CREAM CHEESE MUFFINS

Ingredients

You'll need

  • Standard muffin tin
  • Mixing bowl
  • Whisk or electric mixer
  • Rubber spatula
  • Cooling rack

Directions

  1. Heat the oven to 350°F and line or grease a muffin tin.
  2. Beat the softened cream cheese and sweetener until completely smooth.
  3. Add the eggs one at a time, then the vanilla.
  4. Whisk the almond flour and baking powder together, add them to the bowl and stir just until combined.
  5. Too thick to scoop? Stir in a small splash of almond milk.
  6. Gently fold in the blueberries.
  7. Fill each cup 2/3 to 3/4 full.
  8. Bake 20 to 25 minutes, until the tops are lightly golden and a toothpick comes out clean.
  9. Cool a few minutes in the pan, then move them to a rack.
Notes Keep them airtight at room temperature for 1 to 2 days or in the fridge up to 5 days; 10 to 15 seconds in the microwave warms one up. Roughly 155 calories and 4 g protein per muffin, give or take.

wesellis.com/blog/blueberry-cheese-muffins/

Cream cheese is the reason these work. almond flourBlanched almonds ground very fine. No gluten, so it bakes up tender but needs eggs to hold together. Almond meal is the coarser, grittier cousin.More: Almond Flour Crepes on its own bakes up a little dry and crumbly, and a few ounces of cream cheese beaten into the batter give the muffins a soft, slightly tangy crumb that actually holds together. They're sturdy enough to pack and keep for most of a week.

Start with soft cream cheese

Cold cream cheese doesn't blend. It breaks into little white pellets that stay pellets no matter how long you beat. Leave it on the counter until it's soft all the way through, then beat it with the sweetener before anything else goes in. Once that's smooth, the eggs and flour mix in without a fight.

Heads up

Frozen blueberries work, but they'll streak the batter purple. Fold them in straight from the freezer and stop stirring as soon as they're spread out.

Let them cool

These are better cool than warm. The crumb firms up as they sit and the cream cheese tang comes forward. Bake them, let them cool completely on a rack, then box them up.

If you just want one muffin right now, the microwave Blueberry Muffins and Lemon Blueberry Muffin come together in a mug. And for a savory batch to sit in the fridge next to these, the Keto Bacon Egg Muffins use the same muffin tin.

LINKED FROM1 note

Keep reading