Blueberry muffins are an ultimate comfort food for me. When I was a teenager I used to make the boxed variety all the time, so they really bring me back. Now I make this keto-friendly version, and they are even more delicious. I slather them with butter before eating and they are so good!

Serves: 6

Prep time: 10 minutes

Cook time: 10 minutes

Cream Cheese Blueberry Muffins

INGREDIENTS

• Nonstick cooking spray

• 1 cup almond flour

• 2 teaspoons ground cinnamon

• 3 to 4 tablespoons erythritol

• 3/4 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)

VARIATION: You can also replace the cream cheese–heavy whipping cream combination with 1/2 cup of sour cream.

DIRECTIONS

1. Preheat the oven to 400°F. Spray a muffin tin with nonstick cooking spray or line 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 prepared muffin cups.

6. Drop the berries on the top of batter in the muffin cups.

7. Bake for 12 minutes, or until golden brown on top, and serve.

This recipe is in my second cookbook, The Big Book of Keto Diet Cooking, which offers an essential introduction to the ketogenic diet, plus 2-week meal plans that target your individual weight loss goals and kick-start ketosis. Complete with 200 tasty recipes and everything you need for a lifetime on the ketogenic diet.