These blueberry cream cheese protein muffins are a tasty way to fuel your day! With yummy blueberries and a creamy center, they’re perfect for breakfast or a snack.
These muffins are so easy to make, I often whip them up on Sunday for the week. Plus, they’re packed with protein, so they keep me going. Who doesn’t love a muffin that’s good for you? 😄
Key Ingredients & Substitutions
Oat Flour: This gives the muffins a hearty texture. If you’re looking for a low-carb option, almond flour works great too. It makes the muffins moist and adds a nice flavor.
Protein Powder: You can use either whey or plant-based protein powder depending on your diet. I find vanilla protein adds a lovely sweetness, but plain works too. Adjust sweetness according to your powder type.
Greek Yogurt: It adds moisture and protein. If you don’t have Greek yogurt, regular yogurt can substitute, but Greek is thicker, giving a better texture. You could also use unsweetened applesauce for a dairy-free option.
Blueberries: Fresh blueberries are the best for flavor. If they’re out of season, frozen blueberries are fine but don’t thaw them before adding to avoid mushiness.
Cream Cheese: I always use regular cream cheese for the best taste. You could try a low-fat version if you want, but keep in mind it may change the texture a bit. Softening it helps make it easier to mix!
How Do I Make Sure My Muffins Rise Well?
To get those muffins rising beautifully, focusing on the leavening ingredients is key. The baking powder and baking soda play essential roles here, so make sure they are fresh! A few tips:
- Don’t skip mixing dry and wet ingredients separately; this prevents over-mixing.
- Combine the mixture until just combined—it’s okay if there are a few lumps! Over-mixing can make muffins dense.
- Fill the muffin cups about 2/3 full, as the muffins will rise while baking.
- Make sure your oven is fully preheated. An oven thermometer can help ensure it’s accurate.
Following these tips will help achieve light and fluffy muffins every time!
Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup oat flour (or almond flour for low carb)
- 1/2 cup vanilla or plain protein powder (whey or plant-based)
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1/4 cup honey or maple syrup (optional, for sweetness)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1 tbsp powdered sugar or sweetener of choice (optional, for sweetness)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and about 20 minutes to bake, plus a little cooling time. Overall, you can have fresh muffins ready in about 45 minutes—perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Make sure to grease or line a 12-cup muffin tin with paper liners—this will make it easy to remove the muffins later!
2. Mix the Dry Ingredients:
In a big bowl, whisk together the oat flour, protein powder, baking powder, baking soda, and salt. This ensures that all the leavening agents are evenly distributed throughout the muffins.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs, Greek yogurt, almond milk, honey (if using), and vanilla extract until it’s smooth and creamy. Make sure everything is well mixed!
4. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix! It’s okay if there are a few lumps. Carefully fold in the blueberries, being gentle so they don’t burst.
5. Prepare the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese with powdered sugar until it’s nice and smooth to create the filling. This will give your muffins that creamy center!
6. Fill the Muffin Tin:
Spoon about a tablespoon of muffin batter into each muffin cup. Next, add a small dollop (~1 tsp) of the cream cheese mixture right in the center. It’s like a little surprise inside!
7. Cover and Bake:
Top each muffin with the remaining batter to cover the cream cheese filling. Bake in the preheated oven for 18-22 minutes, or until golden brown. You can test for doneness by inserting a toothpick; it should come out mostly clean (a few moist crumbs are perfectly fine).
8. Cooling Time:
Once baked, let the muffins cool in the pan for about 10 minutes. Then gently transfer them to a wire rack to cool completely.
9. Enjoy!
Serve your muffins chilled or at room temperature. They can be stored in an airtight container in the refrigerator for up to 5 days.
Enjoy your protein-packed blueberry muffins with a luscious cream cheese surprise inside! They make a perfect grab-and-go breakfast or snack! 🫐
Can I Use a Different Type of Flour?
Absolutely! While oat flour is the star of this recipe, you can substitute it with almond flour for a low-carb option. Just note that the texture might differ slightly. Whole wheat flour is also a good alternative, but it may make the muffins denser.
What Can I Substitute for Greek Yogurt?
If you’re out of Greek yogurt, you can use regular yogurt or even unsweetened applesauce for a dairy-free option. Just keep in mind that the yogurt adds moisture and protein, so choose a substitute that maintains a similar consistency.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 5 days. You can also freeze them! Just wrap each muffin tightly and place them in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before enjoying.
Can I Add Other Ingredients?
Definitely! Feel free to mix in some chopped nuts, like walnuts or almonds, or add spices such as cinnamon or nutmeg for extra flavor. You can also swap blueberries for other berries like raspberries or chopped strawberries—just adjust the amount slightly if they’re juicier.