Chewy Blueberry Low Carb Muffin Blondies {Keto + Grain-Free}

Low Carb Muffin

3 from 1 reviews

I might be biased, but I think this  Low Carb Muffin Blondie is my new favorite “brownie” type recipe. It walks, talks, and tastes a lot like a brownie (or, excuse me, blondie) and is infused with fresh blueberries. It almost, dare I say it, tastes like a soft, chewy blueberry pancake bar.



  • 3 cups almond meal
  • 1/2 cup flaxseed meal
  • 1/2 tsp baking soda
  • seeds from 1 vanilla bean
  • 2 cups Steviva Blend (Fine)
  • 8 oz softened cream cheese
  • 8 tbsp melted butter
  • 2 large eggs
  • A pinch of salt
  • 2 tbsp blueberries (I used frozen Maine blueberries)


  1. Preheat oven to 350F
  2. Line a shallow 9×12(ish)” cake baking pan with parchment paper.
  3. Combine and mix together all ingredients except blueberries.
  4. Use a spatula to pour into lined baking pan, and smooth into an even layer.
  5. Sprinkle blueberries over the top.
  6. Bake for about 30 minutes or until browned on top and a fork comes out pretty clean (you want it a little gooey in the middle, that’s what makes it taste so good!)
  7. Remove from oven, then let cool for at least 10-20 minutes before slicing.
  8. Serve warm and enjoy!


I’m testing out a new erythritol/stevia blend and have been really impressed with Steviva so far!

Disclosure: Steviva is my sponsor of the month and provided me with this product to try for free. This does not in any way impact my review, recipe, or opinion of the product.


Keywords: Low Carb Muffin