These blueberry cream cheese protein muffins are fluffy and bursting with sweet blueberries. With creamy cheese mixed in, they make a tasty snack that’s good for you too!
You’ll love how easy they are to whip up. They’re perfect for breakfast or a mid-day treat. Plus, who can resist a muffin with a surprise creamy center? Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins. If you want a healthier option, try using whole wheat flour or almond flour. Just keep in mind that it may alter the texture slightly.
Vanilla Protein Powder: A key ingredient for added protein. If you’re not a fan of vanilla, any flavored protein powder will work. You can also try a plant-based option if you’re looking for dairy-free.
Milk: You can choose regular dairy milk or use almond, soy, oat, or any plant-based milk. The flavor won’t change much, so pick your favorite!
Greek Yogurt: It adds moisture and richness. If you need a dairy-free alternative, use coconut yogurt. Silken tofu blended until smooth is another great option!
Blueberries: Fresh blueberries give the best flavor, but frozen can work too. Just make sure to thaw and drain them to avoid excess liquid.
Cream Cheese: This is what creates the creamy center! You could substitute with neufchâtel for a lighter option or even a dairy-free cream cheese if needed.
How Do You Mix Batter Without Overmixing?
Overmixing can make your muffins tough. The secret is to mix just until the ingredients are combined. Once you add the wet to the dry, gently fold them together. Here’s how:
- Add wet ingredients to dry ingredients in one go.
- Using a spatula, fold the mixture. Start from the bottom and lift gently.
- Stop mixing when you still see some flour streaks. It’s okay if the batter is a little lumpy.
This technique will keep your muffins fluffy and light!
How to Make Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 cup vanilla protein powder
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ¾ cup milk (dairy or plant-based)
- ½ cup plain Greek yogurt
- ⅓ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- 8 oz cream cheese, softened
- 2 tbsp powdered sugar (optional, for cream cheese filling)
How Much Time Will You Need?
This recipe will take about 10 minutes for preparation and 20-25 minutes for baking. So, set aside around 35 minutes to enjoy these delicious muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat Your Oven:
First, preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or use paper liners to make clean-up easier.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, and salt until they are well combined. This will help ensure even distribution of the baking powder.
3. Combine the Wet Ingredients:
In another mixing bowl, beat the eggs and then add the milk, Greek yogurt, honey (or maple syrup), and vanilla extract. Mix everything together until it’s smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients mixture. Stir gently just until the two are combined. Be careful not to overmix; it’s okay if some lumps remain!
5. Fold in the Blueberries:
Gently fold the blueberries into the batter. If you’re using frozen blueberries, you can add them straight from the freezer but be gentle so they don’t break apart.
6. Prepare the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese with the powdered sugar (if you’re using it) until it’s nice and smooth.
7. Fill the Muffin Tin:
Fill each muffin cup about halfway with the batter. Then, add a teaspoon of the cream cheese mixture on top. Finally, cover the cream cheese with more batter until the cups are about ¾ full.
8. Bake the Muffins:
Now it’s time to bake! Place your muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the muffin (avoiding the cream cheese layer) comes out clean.
9. Cool the Muffins:
Let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps keep them soft and prevents sogginess.
10. Enjoy!
Once cooled, your blueberry cream cheese protein muffins are ready to be enjoyed! They make a fantastic breakfast or a hearty snack. Dig in and savor the creamy goodness!
These muffins are not only delicious but packed with protein and nutrients, perfect for fueling your day!
Can I Use Different Types of Milk?
Absolutely! You can use any milk you prefer, including almond, soy, oat, or regular dairy milk. Just choose one that fits your dietary needs!
Can I Make These Muffins Without Protein Powder?
Yes! If you don’t have protein powder on hand, you can replace it with more flour, although the protein content will be lower. A good alternative is to use a mix of flour and an equal amount of ground oats for added texture.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can place them in the fridge for up to 5 days or freeze them for up to 3 months. Just thaw at room temperature or warm them in the microwave when ready to enjoy!
Can I Add Other Fruits?
Definitely! Feel free to mix in other berries like raspberries or blackberries. You could also use chopped bananas or diced apples, but be mindful of moisture levels as they might require minor adjustments to the recipe.