These blueberry cream cheese protein muffins are a tasty way to get your day started! Packed with juicy blueberries and smooth cream cheese, they’re soft and fluffy, making every bite a treat.
What’s great is that they’re also a good protein boost. I love having one with my morning coffee—it makes me feel like I’m treating myself, but without any guilt. Who else is ready for a muffin break? 😄
Key Ingredients & Substitutions
Almond Flour/Oat Flour: Almond flour gives a lovely nutty flavor and a moist texture. If you need a nut-free option, oat flour works great. You can make your own oat flour by blending rolled oats until fine.
Protein Powder: Whey protein is my favorite for these muffins because it melts well and adds a nice texture. Plant-based protein powders also work; just ensure they aren’t too grainy, which can alter the muffin’s fluffiness.
Greek Yogurt: This adds moisture and protein. You can substitute it with applesauce, or for dairy-free, use plant-based yogurt. I find Greek yogurt makes the muffins silkier!
Honey/Maple Syrup: Honey gives a more subtle sweetness, while maple syrup makes the muffins taste cozy and warm. Choose based on your favorite flavor or what you have on hand.
Blueberries: Fresh is best, but frozen blueberries work too! Just toss them in flour before folding to prevent them from sinking. I prefer fresh for that burst of flavor, but frozen are great when out of season.
How Do You Get Perfectly Swirled Cream Cheese Topping?
Getting that beautiful swirl of cream cheese is all about technique! Here’s how you can achieve it:
- Make sure the cream cheese is softened to room temperature. This makes it easier to mix and swirl.
- After adding the dollop to the muffin batter, use a toothpick or knife to gently swirl it in. Don’t overdo it—just a few turns to create a marble effect is perfect!
- Keep in mind that some might sink slightly during baking; that’s normal! A nice, gentle touch is key to keeping it looking good.
Practice makes perfect, and these tips should help you nail that swirl every time!
Delicious Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups almond flour or oat flour
- 1 scoop vanilla protein powder (preferably whey or plant-based)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- 2 large eggs
- ⅓ cup plain Greek yogurt or plant-based yogurt
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
Mix-ins and Topping:
- ½ cup fresh or frozen blueberries
- 4 oz cream cheese, softened
- 1 tbsp powdered sugar (optional for cream cheese topping)
- Cooking spray or muffin liners
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus an additional 18-22 minutes of baking time. Overall, you’ll spend about 30-35 minutes from start to finish, and then you’ll have a batch of delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important so that your muffins bake evenly. While the oven warms up, get your muffin tin ready by greasing it with cooking spray or lining it with muffin liners.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the almond flour (or oat flour), vanilla protein powder, baking powder, baking soda, and salt. This combination will provide a nice base for your muffins.
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs. Then add in the Greek yogurt, honey (or maple syrup), and vanilla extract. Stir everything together until you have a well-mixed, smooth mixture.
4. Combine Dry and Wet Ingredients:
Now, slowly add the dry mixture to the wet mixture, stirring gently just until everything is combined. Make sure not to over-mix; a few lumps are perfectly fine!
5. Add the Blueberries:
Next, gently fold in the blueberries using a spatula. Take care to avoid breaking the blueberries, which can turn your batter a lovely shade of purple!
6. Prepare the Cream Cheese Topping:
In a small bowl, mix the softened cream cheese and powdered sugar (if using) until it’s smooth and creamy. This will be your delicious topping.
7. Fill the Muffin Cups:
Fill each muffin cup about 2/3 full with the batter. Then, add a dollop (about 1 teaspoon) of the cream cheese mixture onto the center of each muffin. Use a toothpick or knife to gently swirl the cream cheese into the batter.
8. Bake the Muffins:
Put the muffin tin in the preheated oven and bake for about 18-22 minutes. Keep an eye on them—your muffins are ready when the tops are golden and a toothpick poke in the center comes out clean.
9. Cool the Muffins:
Once baked, take the muffins out of the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. It’s so tempting to eat them right away, but letting them cool a bit makes them even better!
10. Serve and Enjoy!
Enjoy your blueberry cream cheese protein muffins as a delightful breakfast or snack. You can eat them plain or add a little extra cream cheese or yogurt on top for that extra creamy touch. They’re nutritious and delicious, perfect for satisfying your sweet cravings!
Happy baking! 🍇
Can I Use Other Types of Flour?
Yes! If you don’t have almond flour, you can use oat flour or any other gluten-free flour blend. Just be aware that different flours may yield slightly different textures in the muffins.
Can I Substitute the Cream Cheese?
Absolutely! If you want a lower-fat option, you can use Greek yogurt instead of cream cheese for the topping. You can also try vegan cream cheese or even a nut butter for a different flavor twist!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each muffin in plastic wrap and place in a freezer bag. They’ll stay fresh for up to 3 months!
Can I Add Other Mix-ins?
Yes! Feel free to get creative—chopped nuts, coconut flakes, or chocolate chips make great additions. Just keep the overall volume the same to maintain the batter consistency.