Blueberry Cheesecake Muffins- Sugar Free!

These scrumptious blueberry cheesecake muffins are sugar free, and perfect for breakfast, a snack, or for dessert.

Blueberry Cheesecake Muffins, y’all! Hello to cheesecake for breakfast. :) This wonderful revelation of a recipe is a recent discovery, pulled directly (and with permission) from the Brainy Breakfasts Cookbook by Tricia Gilkerson. Our family has been grain free for several months to work on some health issues, so this book is a huge support for me. And cheesecake for breakfast? OH YES, please!!!
brainy-breakfasts-cookbook

THM note: Not all of the recipes in Tricia’s book are sugar free, but many of them use natural sweeteners, and are great healthy crossover options for my kids.

 

I love how simple this recipe was to throw together, since it just focuses on the cheesecake and topping. The finished muffins are little bites of cheesecake heaven. You could really sub any berry for the blueberries, but I happened to have a huge bag of them in the freezer, and they pair beautifully with the cheesecake muffins. These scrumptious blueberry cheesecake muffins are sugar free, and perfect for breakfast, a snack, or for dessert.

This feels like such a decadent breakfast, and I froze the leftovers to enjoy later. They’d be just as tasty with raspberry or strawberry topping as well!

These scrumptious blueberry cheesecake muffins are sugar free, and perfect for breakfast, a snack, or for dessert.

I can see serving these at a ladies brunch, or another special occasion. I really would never have guessed that these were sugar free. Ready to whip up a batch for your afternoon snack?
These scrumptious blueberry cheesecake muffins are sugar free, and perfect for breakfast, a snack, or for dessert.

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These scrumptious blueberry cheesecake muffins are sugar free, and perfect for breakfast, a snack, or for dessert.

Blueberry Cheesecake Muffins- Sugar Free!
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 standard sized muffins
Ingredients
  • 2 8-ounce packages regular cream cheese (not low fat), room temperature
  • ¼ cup stevia/erythritol blend (like Truvia or Pyure) OR 2 tablespoons of Super Sweet Blend
  • 2 eggs
  • ½ teaspoon vanilla
Topping
  • 2 cups blueberries (can be frozen - no need to thaw)
  • ¼ cup water
  • ½ Tablespoon stevia/erythritol blend sweetener or 1 teaspoon Super Sweet Blend
  • ⅛ teaspoon xanthan gum or glucomannan (or thickener of your choice)
Instructions
  1. Preheat oven to 350 degrees. Liberally grease a mufn pan.
  2. Mix together cream cheese, sweetener, eggs, and vanilla untl well-blended and smooth.
  3. Fill muffin cups with cream cheese mixture, ⅔ full,
  4. Bake in preheated oven 18 minutes.
  5. 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.
To make blueberry syrup
  1. Heat blueberries, water, and sweetener in covered saucepan over medium heat.
  2. When blueberries are soft and warm, stir in thickener of choice.
  3. Heat a couple minutes more until syrup slightly thickens.
  4. Serve warm or refrigerate until the next morning. My kids prefer them cold.
  5. Top with blueberry syrup right before serving.
Notes
The Cheesecake Muffins fit within a Trim Healthy Mama S meal. Two tablespoons of the blueberry topping adds an additional 2 net carbs to each muffin. So a serving size of 2 makes a great healthy crossover breakfast for kids or Mama's who wish to gain or maintain.
You can sub raspberries or strawberries instead of blueberries to keep these in safer S territory if you're going to enjoy more than one.
Nutrition Information
Serving size: 1 muffin Fat: 17 g. Saturated fat: 8 grams Carbohydrates: 1.9 net carbs

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  1. Jen says

    Please help me understand the crossover comment. If 1 muffin has a net carb of 1.9 and 2 T of the blueberry topping adds 2 net carbs, that’s a total of 3.9 per muffin, correct? Double that and the net carbs are 7.8, under the 10 g suggested, right? I appreciate the help as I’m new and learning!

    • says

      Hi Jen! :) THM encourages just going by food types. So that’s what I was recommending. The reason behind it is this: using blueberry topping in a clearly S setting needs to be done in moderation, or in garnish amounts. I think there’s a limit for blueberries, but off the top of my head, I can’t remember it. Using them in larger quantities would push you closer to the crossover zone, especially if you’re going to enjoy other foods or beverages or possibly a meal with your treat. So I just find it easier to focus on amounts and types of foods, instead of trying to count everything. :) Does that make sense? TECHNICALLY you can get away with 2 as an S setting if you’re doing it by the numbers. But I’d rater err on the side of not having to figure out numbers for my entire meal…I’m not a county person. :)

  2. Bobbie Williams says

    I’m super excited about this giveaway and all the wonderful items. I think I’m interested in a majority of the products listed. Thanks Gwen for informing us of these products.

  3. Elise says

    Oh YUMMMM! I cannot wait to try this. Thanks for the heads up on the Bundle bonus. I wouldn’t have paid attention otherwise. O.o

  4. Alison says

    I was so excited to find this recipe for my mother-in-law’s birthday! She will love it. )I also added a sour cream topping after baking, &7/5 like my grandma’s cheesecake, and an almond crust. We’ll see how that goes over ;))

    My question is- can I reheat the sauce, or is it better left cold? I haven’t used xanthan gum very many times yet.