These blueberry cream cheese protein muffins are fluffy, tasty, and packed with good stuff! The mix of blueberries and creamy cheese makes each bite feel special.
They make for a perfect breakfast or snack. I love grabbing one before my workout! Plus, they’re easy to make, so I can whip up a batch anytime. Who doesn’t love muffins? 😄
Key Ingredients & Substitutions
Blueberries: Fresh blueberries add a wonderful burst of flavor, but frozen works just as well. If you don’t have blueberries, you could use chopped strawberries or raspberries instead!
Cream Cheese: This ingredient gives muffins a creamy texture. For a lighter option, you can use low-fat cream cheese or Greek yogurt, but keep in mind it might change the taste slightly.
Greek Yogurt: Plain Greek yogurt adds moisture and protein. If you’re out, regular yogurt or a dairy-free alternative will work too, just adjust the liquid if needed.
Protein Powder: I used vanilla protein powder, but any flavor works! If avoiding protein powder, try adding extra oats or a scoop of nut butter for protein boost.
Oat Flour: Easy to make by grinding oats in a blender! If you don’t have it, use all-purpose flour, but keep in mind the texture might be a bit different.
How Do You Achieve the Perfect Muffin Texture?
The key to light and fluffy muffins lies in proper mixing. Overmixing activates gluten and can lead to dense muffins. Here’s how to do it right:
- Mix wet ingredients until just combined and creamy.
- In a separate bowl, whisk dry ingredients together to ensure even distribution.
- Combine wet and dry ingredients gently. A few lumps are okay!
- Fold in blueberries carefully to prevent squishing them.
By handling the batter gently, you ensure your muffins stay tender and delicious. Happy baking!
Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 2 scoops vanilla or unflavored protein powder (about 60g total)
- 1/2 cup oat flour (or finely ground oats)
- 1/4 cup almond flour (optional for texture)
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
Wet Ingredients:
- 4 oz cream cheese, softened
- 2 large eggs
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1/4 cup honey or maple syrup (adjust to sweetness preference)
- 1 tsp vanilla extract
For the Muffins:
- 1 cup fresh or frozen blueberries
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 20-25 minutes to bake, plus a few minutes for cooling. In total, you’ll be enjoying your muffins in about 40-45 minutes.
Step-by-Step Instructions:
1. Preheat Your Oven:
Begin by preheating your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Prepare the Cream Cheese Mixture:
In a medium bowl, use an electric mixer or a whisk to beat the softened cream cheese until it’s nice and smooth. This is key for a creamy texture in your muffins.
3. Mix in the Wet Ingredients:
Add the eggs, Greek yogurt, honey (or maple syrup), and vanilla extract to the cream cheese. Mix everything together until well combined and smooth. You want it to be creamy and blended!
4. Combine the Dry Ingredients:
In a different bowl, whisk together the protein powder, oat flour, almond flour (if you’re using it), baking powder, baking soda, and pinch of salt. This helps to evenly distribute the leavening agent.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture and stir gently. Be careful not to overmix, as that can make the muffins dense. Just mix until everything is slightly combined—some lumps are okay!
6. Fold in Blueberries:
Now it’s time to add those blueberries! Gently fold them into the batter, being careful not to crush them. You want those juicy bursts in your muffins!
7. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This will allow space for the muffins to rise without overflowing.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They’re ready when a toothpick inserted in the center comes out clean—don’t worry if a few crumbs stick to it.
9. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy and Store:
Enjoy your muffins warm or at room temperature. If you have leftovers, store them in an airtight container in the fridge for up to 4 days. They make a great snack or breakfast on the go!
These muffins deliver a moist texture from the cream cheese and yogurt, with juicy bursts of blueberries and a satisfying protein boost! Happy baking!
Can I Use Frozen Blueberries?
Absolutely! Frozen blueberries work just as well as fresh ones. Just make sure they’re thawed and drained slightly to avoid extra moisture in the batter.
Can I Substitute the Greek Yogurt?
Yes, you can use regular yogurt, sour cream, or even cottage cheese for a different flavor. If using cottage cheese, blend it first to get a smoother texture like Greek yogurt.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Just thaw at room temperature or warm in the microwave before enjoying!
Can I Make These Muffins Vegan?
Yes! To make a vegan version, you can replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water mixed and let sit for 10 minutes). Use a dairy-free cream cheese and yogurt substitute as well!
