Leave cream cheese and butter out on the counter, until room temp.
If you don’t want to wait, add both to microwave safe bowl and warm up for 20-30 seconds.
In a large mixing bowl- add cream cheese and butter.
Use a hand mixer to blend these together until soft and creamy.
Add confectioners, syrup, salt and vanilla. Mix until well incorporated.
The add blueberries and fold in with a spatula.
Scoop out evenly among 12 regular size muffin cup wells.
Put in the fridge overnight or in the freezer 1-2 hours.
Pop out and enjoy!
*Sugar Alcohol is not accounted for in the Nutrition Panel. THESE ARE 2NC* The SECRET INGREDIENT: Lakanto Maple Syrup! It seriously brings an amazing depth of flavor to these fat bombs. You can use hand mixer all the way through, but the blueberries will break up and be partially smashed. If you want them pretty, I recommend folding them in. I used a silicone regular size muffin cup tray, but you can also use baking cup liners. This makes 12 regular size muffin cups or 24 mini muffin cup size. We enjoy these with a sprinkling of crushed Macadamia nuts or unsweetened shredded coconut.