These Blueberry Cream Cheese Protein Muffins are fluffy and packed with yummy blueberries! The cream cheese adds a nice twist, making them rich and tasty.
Whenever I make these, my kitchen smells amazing! They’re a great snack or breakfast on-the-go, and I love how they help keep me full. Plus, who can resist that blueberry goodness? 😋
Key Ingredients & Substitutions
Flour: All-purpose flour works great, but using whole wheat flour adds more fiber and nutrition! If you’re gluten-free, consider almond flour, but keep in mind it may affect the texture.
Protein Powder: Vanilla whey protein gives a nice flavor, but plant-based protein powders work too. Just make sure they’re unsweetened unless you want to adjust the sugar.
Milk: You can use any milk—dairy, almond, soy, or oat. Just keep in mind that different types might slightly change the flavor or texture.
Cream Cheese: For a lower-fat option, use reduced-fat cream cheese. If you want it dairy-free, try a non-dairy cream cheese alternative.
How Do I Ensure My Muffins Are Moist and Fluffy?
The key to moist and fluffy muffins is to mix your ingredients carefully. Here’s how to do it right:
- Preheat your oven and prepare your muffin tin ahead of time.
- When combining dry and wet ingredients, stir gently. Overmixing can lead to dense muffins.
- Fold in blueberries with care! This prevents them from breaking and ensures pockets of flavor.
- For perfectly fluffy muffins, check doneness a few minutes before the timer goes off. Every oven is a little different!
Following these tips will help you achieve deliciously soft muffins every time. Enjoy baking! 😊
Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 1/2 cups all-purpose flour (or whole wheat flour for added fiber)
- 1/2 cup vanilla protein powder (whey or plant-based)
- 1/2 cup granulated sugar or a sugar substitute like erythritol
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt
- 1/2 cup milk (dairy or almond milk)
- 1/3 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries (can substitute frozen, do not thaw)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened and cut into small cubes
Time Needed:
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow for a cooling period of about 5 minutes before serving. So, in total, you’re looking at around 40-45 minutes from start to enjoying these delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). This step is important to ensure your muffins rise properly. Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, protein powder, sugar, baking powder, baking soda, and salt until everything is evenly combined. This will help avoid any clumps and ensure a uniformly fluffy muffin.
3. Combine the Wet Ingredients:
In another bowl, whisk together the Greek yogurt, milk, vegetable oil, eggs, and vanilla extract until you have a smooth mixture. This adds moisture and flavor to your muffins!
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Now, gently stir them together until just combined. It’s okay if there are a few lumps—overmixing can make your muffins tough!
5. Add Blueberries:
Carefully fold in the blueberries, trying not to crush them. This ensures that you get delightful bursts of blueberry flavor in each muffin!
6. Fill the Muffin Cups:
Spoon half of the muffin batter evenly into the muffin cups. Make sure each cup is filled about halfway.
7. Add Cream Cheese Filling:
Distribute the cream cheese cubes evenly over the batter in each muffin cup. This will create a tasty surprise in the center!
8. Top with Remaining Batter:
Top with the remaining muffin batter, covering the cream cheese cubes completely. This ensures a lovely, fluffy exterior.
9. Bake the Muffins:
Bake the muffins in your preheated oven for 20-25 minutes. They are done when a toothpick inserted into the muffin (avoiding the cream cheese parts) comes out clean.
10. Cooling Time:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps maintain their texture!
11. Serving and Storage:
Serve the muffins warm or at room temperature. They keep well in an airtight container for 2-3 days and can even be frozen for longer storage. You can reheat them in the microwave for a quick snack!
Enjoy these moist, protein-packed blueberry muffins filled with a creamy cheesecake surprise in each bite! They’re perfect for breakfast or a satisfying snack. Happy baking! 🧁💙
Can I Use a Different Type of Protein Powder?
Absolutely! You can use any flavor of protein powder you prefer, like chocolate or unflavored. Just be mindful that flavored powders may change the overall taste of the muffins.
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a healthier option, you can use reduced-fat cream cheese. For a dairy-free alternative, try a non-dairy cream cheese spread that matches the texture of traditional cream cheese.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate them to extend freshness. If you want to keep them longer, freeze the muffins in a sealed bag for up to 3 months.
Can I Add Additional Ingredients?
Of course! You can mix in other ingredients like chopped nuts, chocolate chips, or even lemon zest for added flavor and texture. Just be sure not to overwhelm the batter!