Print

High Protein Blueberry Cream Cheese Protein Muffins

High Protein Blueberry Cream Cheese Protein Muffins
Print Recipe

These muffins are incredibly moist and tender, with a tangy cream cheese swirl that cuts through the sweetness of juicy blueberries. Each muffin packs over 20 grams of protein from Greek yogurt, eggs, and a scoop of vanilla protein powder, making them a perfect high-protein breakfast or post-workout snack.

Ingredients

Scale
  • 1/2 cup full-fat Greek yogurt
  • 1 large egg
  • 1 scoop (30g) vanilla protein powder (whey or plant-based)
  • 2 tablespoons honey
  • 1/4 cup rolled oats
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 cup fresh or frozen blueberries
  • 2 tablespoons cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • Non-stick cooking spray

Instructions

  1. Preheat your oven to 350°F / 177°C. Line a 4-cup muffin tin with paper liners or lightly spray each cup with non-stick cooking spray to prevent sticking.
  2. In a medium bowl, whisk together the Greek yogurt, egg, honey, and vanilla extract until smooth and well combined. The mixture should be thick and creamy with no streaks of egg white.
  3. In a separate small bowl, whisk together the rolled oats, all-purpose flour, vanilla protein powder, baking powder, baking soda, and kosher salt. Make sure the protein powder is fully incorporated with the dry ingredients to avoid clumps.
  4. Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined. Overmixing can make the muffins tough — stop as soon as no streaks of flour remain. The batter will be thick.
  5. Gently fold in the blueberries, taking care not to crush them. If using frozen blueberries, add them straight from the freezer to prevent bleeding into the batter.
  6. In a small bowl, combine the softened cream cheese and the remaining 1/2 teaspoon of vanilla extract (if desired, add 1 teaspoon of honey for extra sweetness). Stir until smooth and spreadable.
  7. Divide half of the muffin batter evenly among the 4 muffin cups, filling each about one-third full. The batter will be very thick — use a spoon or small cookie scoop.
  8. Drop a small dollop (about 1/2 tablespoon) of the cream cheese mixture into the center of each muffin cup, directly on top of the batter. Do not spread it to the edges — it will spread during baking.
  9. Top each muffin with the remaining batter, covering the cream cheese completely. Smooth the tops with a spatula if needed. Each cup should be nearly full.
  10. Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center (avoiding the cream cheese pocket) comes out clean. The edges should pull slightly away from the liners.
  11. Remove from the oven and let the muffins cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely for at least 10 minutes. This sets the structure and makes them easier to handle.
  12. Serve warm or at room temperature. For an extra protein boost, serve alongside a hard-boiled egg or a glass of milk.

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap each muffin individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Reheating: Thaw overnight in the fridge or microwave on high for 20-30 seconds. For a crispier exterior, reheat in a 350°F / 177°C oven for 5-7 minutes.

Nutrition

Keywords: high protein muffins, blueberry cream cheese muffins, protein muffins recipe, healthy blueberry muffins, breakfast muffins, Greek yogurt muffins, cottage cheese muffins, high protein breakfast, post-workout snack, American baking

Find it online: https://thehighproteinrecipes.com/high-protein-blueberry-cream-cheese-protein-muffins/