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Blueberry Cheesecake Muffins


Cheesecake Muffins 

Here is a fancy take on the traditional muffin. It takes the muffin to the next level with this scrumptious breakfast recipe.

  Total Time: 25 Min 

  Yield: 10 Muffuns



  • 2 8-ounce packages regular cream cheese (not low fat), room temperature
  • ¼ cup stevia/erythritol blend (like Truvia or Pyure) 
  • 2 eggs
  • ½ teaspoon vanilla



How to Make It:

Step 1:


 Preheat oven to 350 degrees. Liberally grease a muffin pan.

Step 2:


Mix together cream cheese, sweetener, eggs, and vanilla until well-blended and smooth.

Step 3:


Fill muffin cups with cream cheese mixture, ⅔ full.

Step 4:


Bake in preheated oven 18 minutes.

Turn heat of and crack oven open and cool in oven for an hour. If you're in a hurry, you can pull them out of the oven right away, but the centers will sink.


Step 5:


To make blueberry syrup

Heat blueberries, water, and sweetener in covered saucepan over medium heat.

Step 6:


When blueberries are soft and warm, stir in konjac gum.

Continue heating a couple of minutes more until syrup slightly thickens.

Step 7:


Serve warm or refrigerate until the next morning. Top with blueberry syrup right before serving.

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