These blueberry cream cheese protein muffins are a tasty treat packed with goodness! Fluffy and moist, they combine sweet blueberries with creamy cheese for a delicious bite.
Honestly, these muffins make my mornings brighter! I love munching on one as I rush out the door, knowing I’m getting a boost of protein—and a berry sweet smile! 😄
Key Ingredients & Substitutions
All-Purpose Flour: While all-purpose flour works great, you can use whole wheat flour for added fiber. It will make the muffins denser, but the health benefits are worth it!
Vanilla Protein Powder: This is key for extra protein. If you don’t have it, try using an unflavored protein powder, or simply increase the flour slightly if you want a lower protein version.
Sugar: I like using regular sugar for a sweet taste, but you can swap in erythritol for a lower sugar option or even honey or maple syrup—just reduce the liquid a bit!
Blueberries: Fresh blueberries are fantastic, but frozen ones work too! Just don’t thaw them to avoid extra moisture in the muffins.
Cream Cheese: For a lighter version, consider using low-fat cream cheese or Greek yogurt for a tangy twist. They both keep that creamy goodness!
What’s the Best Way to Fold Muffin Ingredients Together?
Folding is key to getting fluffy muffins! When mixing wet and dry ingredients, do this gently to avoid overmixing. Overmixing can lead to dense muffins because it develops the gluten too much.
- Use a spatula for folding: scoop from the bottom and gently turn it over the top.
- Incorporate just until no dry flour is visible. It’s okay to have lumps!
- Once you add blueberries, fold them in gently so they don’t break apart.
These steps help maintain a light texture while ensuring all ingredients are combined perfectly. Happy baking!
Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1/2 cup vanilla protein powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sugar (or a sugar substitute like erythritol for a lower sugar option)
Wet Ingredients:
- 1/2 cup cream cheese, softened
- 1 large egg
- 3/4 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
For the Muffins:
- 1 cup fresh or frozen blueberries
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and another 18-22 minutes for baking. Once done, let the muffins cool for a few minutes before enjoying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent the muffins from sticking.
2. Combine the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, salt, and sugar until well combined. This will ensure even distribution of all the dry ingredients.
3. Mix the Wet Ingredients:
In another bowl, beat the egg. Add in the milk, oil, and vanilla extract, mixing these together until they’re well blended. This is where the flavors start to come together!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry ingredients. Stir these together just until combined, being careful not to overmix. A few lumps are perfectly fine!
5. Fold in the Blueberries:
Gently fold in the blueberries, making sure to reserve a few to place on top later if you like. This step adds that delicious fruity burst to each muffin!
6. Add the Cream Cheese:
In a small bowl, slightly soften the cream cheese so it’s easier to work with. Then dollop about a teaspoon of cream cheese on top of each portion of muffin batter in the tin. You can swirl it in slightly if you’d like!
7. Fill the Muffin Cups:
Fill the muffin cups about 3/4 full with the batter. Don’t forget to add those reserved blueberries on top if you saved any.
8. Bake the Muffins:
Bake the muffins in your preheated oven for 18-22 minutes. They are ready when a toothpick inserted into the center comes out clean, with just a little cream cheese on it.
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—or simply enjoy them warm!
10. Enjoy Your Muffins:
Your blueberry cream cheese protein muffins are ready to be enjoyed! They make a perfect, protein-packed breakfast or snack throughout your day. Happy baking!
Enjoy the delightful combination of fresh blueberries and creamy cream cheese in every bite! They’re a delicious way to get your protein and treat your taste buds.
Can I Use Frozen Blueberries Instead of Fresh?
Absolutely! Frozen blueberries work well in this recipe. Just add them straight from the freezer without thawing to avoid extra moisture. This will give you that delightful burst of fruitiness in each muffin!
Can I Substitute the Sugar for a Healthier Option?
Yes, you can substitute the sugar with erythritol for a lower-sugar option, or use honey or maple syrup if you prefer natural sweeteners. Just remember to adjust the liquid ingredients slightly to maintain the right texture!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin individually and place them in a zip-top bag. To enjoy, thaw at room temperature or warm them in the microwave for a few seconds.
Can I Make These Muffins Dairy-Free?
Yes! To make these muffins dairy-free, simply use dairy-free cream cheese and a plant-based milk like almond or oat milk. They will still turn out deliciously creamy!
