Desserts/ Gluten Free/ Low Carb

Mixed Berry Cream Cheese Muffins

mixed berry muffins

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These mixed berry muffins have an addition of a cream cheese centre.  It’s a true combination of red, white and blue!

mixed berry cream cheese muffins

I used raspberries and blue berries for the colour and the flavour.  Although I used fresh berries, frozen would have been fine too.  The combination of the sharp berries along with the vanilla flavoured cream cheese centre is just delicious and perfect for an afternoon tea.  Or breakfast should the mood take you!  You know I will never judge you! I’ve done worse…

low carb berry muffins

As you make these colourful muffins you may want to add more berries if need be.  As you spoon the muffin mixture into the tin, you will need to move some of the berries around as you put the cream cheese centre mixture on top to avoid any lumps.     If you have any of the filling mixture put it aside and use it as a topping.  Or just eat it out of the bowl whilst the muffins bake in the oven.

berry muffins 

Mixed Berry Cream Cheese Muffins
Yields 6
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Cake Mixture
  1. 1/4 cup (28g) coconut flour
  2. 1/4 cup (56g) butter, melted
  3. 1/4 cup (54) erythritol (or sugar substitute of your choice)
  4. 2 tblspns coconut milk
  5. ¼ cup (31g)raspberries
  6. ¼ cup (37g) blueberries
  7. 3 eggs
  8. ½ tspn vanilla essence
  9. 1/2 tspn baking powder
  10. 1/4 tspn salt
  1. 3 oz (84g) cream cheese, softened
  2. 1 tspn vanilla essence
  3. 2 tblspns erythritol (or sugar substitute of your choice)
  1. Pre-heat the oven to 200C/400F degrees.
  2. Blend together the butter, eggs, erythritol, coconut milk, and vanilla essence.
  3. Add the coconut flour, baking powder and salt, and whisk until there are no lumps and there is a smooth batter.
  4. Gentle add the berries and mix well.
  5. Blend the filling ingredients together until smooth and there are no lumps. Add any extra cream cheese if the mixture is too weak.
  6. Spoon a large tablespoon of the mixture into cupcake cups or a greased muffin tray so that the bottom is covered.
  7. Place a teaspoon of the cream cheese filling on top of the muffin batter in the centre of each muffin cup.
  8. Spoon the remaining muffin mixture over the cream cheese until covered. You may want to move the berries about to ensure even coverage too.
  9. Bake for 20 minutes and allow to cool.
  10. Eat and enjoy!
  1. Nutritional info per muffin - 181 Calories, 15g Fat, 6g Total Carbs, 3g Net Carbs, 3g Fibre, 3g Protein
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Mixed berry muffins



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  • Reply
    Tara Tynan-Westphal
    March 22, 2018 at 3:45 pm

    Fantastic recipe! Love that the balance of ingredients keeps the coconut flour from making muffins too dry. I’ve doubled it up each time to yield 12 and they are juat as delicious cold from the fridge. Well done!

  • Reply
    July 12, 2016 at 7:43 am

    MMMMMMMMMM: this is a genius idea! 🙂

    • Reply
      Angela Coleby
      July 12, 2016 at 12:50 pm

      Thanks Sophie! Any excuse to have some cream cheese with cake really!

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