These blueberry cream cheese protein muffins are a tasty treat packed with juicy blueberries and creamy goodness inside. They’re soft, fluffy, and make a perfect snack anytime!
Plus, they are great for breakfast or after a workout. I love how easy they are to whip up, and my family can’t even tell they’re good for us! Who doesn’t love a healthy treat? 🧁
Key Ingredients & Substitutions
Blueberries: Fresh blueberries are best for flavor and juiciness. If they’re not in season, frozen blueberries work well too. Just toss them in a bit of flour to keep them from sinking in the batter.
Cream Cheese: For a lighter version, you can use reduced-fat cream cheese. My personal favorite is the whipped kind for an extra creamy texture!
Protein Powder: You can use either whey protein or plant-based protein. If you’re not into protein powder, try using a cup of almond flour for a different texture. Just note that this will change the protein content.
Oat Flour: Oat flour gives a great texture. If you need gluten-free, it’s perfect! You can also use regular all-purpose flour, but I like the wholesome taste oat flour brings.
Greek Yogurt: This adds moisture and protein. If you want a dairy-free option, try unsweetened coconut yogurt. It works surprisingly well!
How Do I Prevent Overmixing?
A common challenge in baking muffins is overmixing the batter. This can lead to dense, tough muffins. To keep them light and fluffy, gently fold your dry ingredients into the wet ingredients. Scrape the sides nicely to incorporate everything without mixing too much.
- Combine the dry mix into the wet ingredients in three parts.
- Use a spatula or wooden spoon to carefully fold and cut through the batter.
- Stop mixing as soon as you see no dry flour. A few lumps are perfectly fine!
Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups fresh or frozen blueberries
- 4 oz cream cheese, softened
- 1 cup vanilla or unflavored protein powder (whey or plant-based)
- 1 cup oat flour (or all-purpose flour)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ¾ cup plain Greek yogurt
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil or butter
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the batter and 20-25 minutes to bake the muffins. After baking, allow them to cool for another 5 minutes in the tin. In total, set aside about 40 minutes for this delightful snack!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures even baking! Grab your muffin tin and grease it lightly or line it with muffin papers for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the protein powder, oat flour, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents in your batter.
3. Prepare the Cream Cheese Mixture:
In a large bowl, beat the softened cream cheese until it’s smooth. This step is important for getting that lovely creamy texture throughout the muffins!
4. Combine the Wet Ingredients:
Add the eggs, Greek yogurt, honey (or maple syrup), vanilla extract, and melted coconut oil to the cream cheese. Mix everything well until combined. The mixture should be creamy and smooth.
5. Incorporate the Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Gently fold them together with a spatula or wooden spoon until just combined. It’s okay if there are a few lumps—overmixing can make the muffins tough!
6. Fold in the Blueberries:
Carefully fold in the blueberries, but save a few to place on top of the muffins for a beautiful presentation.
7. Fill the Muffin Tins:
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Top each muffin with the reserved blueberries for a lovely touch!
8. Bake the Muffins:
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. The tops should be lightly golden and inviting!
9. Cool and Enjoy:
Once baked, let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or chilled and enjoy your protein-packed treat!
These blueberry cream cheese protein muffins are perfect for breakfast, snacks, or even dessert. Happy baking!
Can I Use Frozen Blueberries in This Recipe?
Absolutely! Frozen blueberries work great in this recipe. Just toss them in a little flour before adding them to the batter to help prevent them from sinking to the bottom while baking.
Can I Substitute Greek Yogurt?
Yes, if you prefer, you can substitute Greek yogurt with unsweetened coconut yogurt for a dairy-free option. It will still keep your muffins moist and delicious!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Adjust the Sweetness Level?
Of course! You can reduce the amount of honey or maple syrup if you prefer less sweetness. Alternatively, you can add more if you like it sweeter. Just be aware that adding too much moisture can affect the muffin texture.
