Begin by bringing your cream cheese to room temperature for easy mixing. Using an electric mixer, beat the softened cream cheese in a mixing bowl on medium speed until it's smooth and creamy, about 2–3 minutes.

Add the low-carb sweetener, room-temperature eggs, vanilla extract, and optional xanthan gum to the creamy mixture. Beat on medium speed until well combined and smooth, approximately 2 more minutes.

Gently fold in the fresh blueberries, taking care not to break them. Add sliced almonds for extra texture if desired.

Preheat your oven to 350°F (175°C). Line a muffin tin with paper muffin liners. Spoon the batter into the molds, filling each about three-quarters full. Bake for around 20 minutes, until golden, and a toothpick comes out clean.

Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.