Blueberry Muffins {keto/paleo}

I had you at blueberry muffins, right? I mean my mouth watered a bit just typing it.

Warm, fresh out of the oven Muffins with juicy blueberries is such a comforting, yummy thought.

Think you can’t have them once you’ve ditched sugars and processed wheat based flours? Think again!

This recipe gets a big win from my house!


• 1/2 stick butter, softened

• 4 Tbsp cream cheese, softened

• 1/2 teaspoon vanilla

• 1/2 cup coconut flour

• 1/4 cup Swerve Granulated {or sweetener of choice, just adjust amount as needed}

• 1 tsp baking powder

• 1/4 tsp sea salt

• dash cinnamon

• 3 large eggs

• 1/4 cup heavy cream

• 1/3 cup fresh blueberries

• 2 teaspoons Swerve Granulated


Preheat oven to 350F. Line muffin tins with paper

liners {approximately 9}.

Cream together butter, cream cheese & vanilla.

Add eggs & beat until light & fluffy.

Mix dry ingredients together in separate bowl and

then combine wet & dry gradually also adding in

heavy cream until well combined.

Gently fold in blueberries last.

Scoop batter into lined muffin tin. Batter will be

thick. Sprinkle remaining Swerve on top of batter

once it’s divided in the muffin tin.

Bake at 350F for about 25 minutes or until muffins

start to turn golden.


Recipe adapted from

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