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!!!
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.
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!
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?
Blueberry Cheesecake Muffins Printable & Pin
- 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
- 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)
- Preheat oven to 350 degrees. Liberally grease a mufn pan.
- Mix together cream cheese, sweetener, eggs, and vanilla untl well-blended and smooth.
- Fill muffin cups with cream cheese mixture, ⅔ full,
- 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.
- Heat blueberries, water, and sweetener in covered saucepan over medium heat.
- When blueberries are soft and warm, stir in thickener of choice.
- Heat a couple minutes more until syrup slightly thickens.
- Serve warm or refrigerate until the next morning. My kids prefer them cold.
- Top with blueberry syrup right before serving.
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.