These yummy Blueberry Cream Cheese Protein Muffins are a tasty treat, filled with juicy blueberries and a creamy surprise inside. They’re perfect for breakfast or a snack!
Who can resist a muffin that’s soft, sweet, and packed with protein? I whip up a batch for my mornings, and they really make my day better. Plus, they keep me full longer—win-win!
Key Ingredients & Substitutions
Almond Flour: This is a fantastic gluten-free option that adds nuttiness. If you want a more traditional flour, you can use regular all-purpose flour, but the texture will be different.
Protein Powder: Whey protein gives great results, but if you’re dairy-free, a plant-based protein powder works just as well! Choose a flavor you like, as it can affect the muffin’s taste.
Sweetener: I love using erythritol for a low-calorie option, but you can use coconut sugar or honey if you prefer. Just remember that liquid sweeteners will alter the batter’s consistency!
Blueberries: Fresh blueberries are ideal, but frozen ones are handy and just as good! If using frozen, thaw them and drain excess liquid to prevent sogginess.
Cream Cheese: If you want a lighter option, you can substitute with Greek yogurt or a dairy-free cream cheese. Both will keep the muffins moist and tasty.
How Can I Ensure My Muffins Rise and Stay Moist?
To get those perfect muffins, mixing and baking temperatures are key. Here’s how to master it:
- Don’t overmix the batter! Mix until just combined; this keeps them light and fluffy.
- Make sure your oven is fully preheated. An oven thermometer can help check accuracy!
- Fill your muffin cups only 3/4 full. This allows room for rising without spilling over.
- Check for doneness a few minutes early. Each oven is unique, so start checking around 20 minutes.
Following these tips will help you bake perfect, moist muffins every time! Enjoy your baking adventure!
Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
For the Muffin Batter:
- 1 1/2 cups almond flour
- 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
- 1/3 cup granulated sweetener (e.g., erythritol, stevia blend, or sugar)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup unsweetened almond milk (or preferred milk)
- 1/4 cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1-2 tbsp sweetener (for cream cheese filling)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 20-25 minutes for baking. Total time is approximately 40-45 minutes, including cooling time. These muffins are quick to whip up and perfect for meal prep!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). Then, line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, protein powder, sweetener, baking powder, and salt. Making sure they are well mixed will ensure your muffins rise nicely!
3. Combine the Wet Ingredients:
In another bowl, beat the eggs, almond milk, Greek yogurt (or sour cream), and vanilla extract until everything is smooth and creamy. This is going to make your muffins deliciously fluffy!
4. Combine Wet and Dry Mixtures:
Now, carefully fold the wet ingredients into the dry ingredients just until they are combined—don’t overmix! Gently fold in the blueberries, being careful not to crush them.
5. Prepare the Cream Cheese Filling:
In a small bowl, mix the softened cream cheese with 1-2 tablespoons of your preferred sweetener until it’s nice and creamy. This will be the tasty surprise in the middle of your muffins!
6. Assemble the Muffins:
Spoon about a tablespoon of the muffin batter into each muffin cup. Then, add about a teaspoon of the cream cheese mixture on top of the batter. Finally, cover it with a bit more muffin batter until each cup is about 3/4 full.
7. Bake the Muffins:
Place the muffin tray in the oven and bake for 20-25 minutes. Keep an eye on them! They’re done when a toothpick inserted near the center comes out clean, and the tops are golden brown.
8. Cool the Muffins:
Let the muffins cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely before enjoying.
9. Enjoy!
Dig in and savor these mouthwatering, protein-packed muffins filled with juicy blueberries and a delicious cream cheese center. Perfect for a nutritious breakfast or an anytime snack!
These muffins are a delightful way to enjoy a guilt-free treat that’s both satisfying and packed with nutrients. Happy baking!
Can I Use Different Types of Flour?
Yes! While almond flour gives a great texture, you can substitute it with all-purpose flour if you’re not worried about gluten. Just keep in mind that the muffins may be slightly denser.
Can I Make These Muffins Dairy-Free?
Absolutely! To make these muffins dairy-free, use dairy-free cream cheese for the filling and swap Greek yogurt with a plant-based yogurt alternative. The recipe will still be delicious!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them by placing them in a freezer bag; they’ll last for about 2-3 months. Just thaw and enjoy!
What’s the Best Way to Thaw Frozen Muffins?
The best way to thaw frozen muffins is to transfer them to the fridge overnight or let them sit at room temperature for a couple of hours. You can also warm them in the microwave for a few seconds to enjoy them warm!
