These blueberry cream cheese protein muffins are a yummy treat that packs a punch with protein! Juicy blueberries and creamy cheese make every bite taste amazing.
I can’t resist having one with my morning coffee. They’re perfect for breakfast or a snack. Trust me, you’ll want to keep these on hand—they’re that good! 🫐
Key Ingredients & Substitutions
Blueberries: Fresh blueberries are best for flavor, but frozen ones work too! If you can’t find either, you could also use chopped strawberries or raspberries for a different twist.
Cream Cheese: Softened cream cheese gives a lovely texture. If you’re dairy-free, you might try using a vegan cream cheese alternative like cashew or almond cream cheese.
Greek Yogurt: I like using plain Greek yogurt for its tanginess and protein boost. If it’s unavailable, plain sour cream or even applesauce (for a sweeter flavor) can be good substitutes.
Protein Powder: Use your favorite protein powder! If you’re not using any, just add an extra 1/2 cup of flour to keep the muffin’s structure.
Almond Flour: Almond flour adds moisture. You can substitute it with whole wheat flour, but keep in mind that the texture will be different—more hearty than soft and fluffy.
How Do I Ensure My Muffins Are Perfectly Baked?
Baking muffins can be tricky, but there are simple ways to ensure they’re fluffy and delicious. Here are some tips to help you succeed:
- Preheating the oven to the right temperature is a must. This step helps the muffins rise effectively.
- Mix the wet and dry ingredients separately before combining them. This helps distribute the baking powder evenly and keeps the muffins fluffy.
- Avoid overmixing once you combine the ingredients. Mix until everything is just incorporated to retain a light texture.
- Watch the baking time closely. Start checking with a toothpick around the 18-minute mark. If it comes out clean or with a few crumbs, they’re done!
- Allowing them to cool in the pan prevents them from getting too moist on the bottom.
How to Make Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
- 1 cup fresh or frozen blueberries
- 4 oz (about 1/2 cup) cream cheese, softened
- 2 large eggs
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup protein powder (vanilla or unflavored)
- 1/2 cup almond flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 18-22 minutes to bake. After baking, you’ll want to let the muffins cool for a bit before enjoying them. In total, expect to spend about 40 minutes before they’re ready to eat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly. While it heats up, you can get everything else ready!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the softened cream cheese, eggs, Greek yogurt, honey (or maple syrup), and vanilla extract. Using a mixer or a whisk, beat the mixture until it’s smooth and creamy. This is where the fluffiness begins!
3. Combine the Dry Ingredients:
In another bowl, whisk together the protein powder, almond flour, baking powder, baking soda, and salt. This step is important to get all your leavening agents evenly distributed.
4. Mix Together:
Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined. Be careful not to overmix because you want your muffins to stay light and fluffy!
5. Add the Blueberries:
Now it’s time to fold in the blueberries. Gently add them to the batter. This part is fun—make sure to distribute them well so every bite has those delicious little bursts of flavor!
6. Fill the Muffin Cups:
Divide the batter evenly between the muffin cups, filling them about 3/4 of the way full. This gives them room to rise without overflowing.
7. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. To check if they are done, use a toothpick and insert it into the center of a muffin. If it comes out clean or with a few crumbs, you’re good to go!
8. Cool Down:
After baking, remove the muffins from the oven and let them cool in the tin for about 5 minutes. This helps them to firm up a bit. Then transfer them to a wire rack to cool completely.
9. Enjoy and Store:
Serve your yummy blueberry cream cheese protein muffins warm or at room temperature. If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Enjoy the healthy goodness!
Can I Use Frozen Blueberries?
Absolutely! Frozen blueberries work great in this recipe. Just add them directly to the batter without thawing for a nice burst of flavor.
How Can I Make These Muffins Dairy-Free?
You can substitute the cream cheese with a dairy-free cream cheese alternative and replace Greek yogurt with a plant-based yogurt. This keeps the recipe creamy while making it suitable for a dairy-free diet.
Can I Adjust the Sweetness of the Muffins?
Yes, you can adjust the sweetness to your preference! If you prefer less sweetness, reduce the honey or maple syrup by a tablespoon or two. You can also use a sugar substitute if that fits your diet better.
What’s the Best Way to Store These Muffins?
Store any leftover muffins in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy them again!