These fluffy muffins are packed with yummy blueberries and cream cheese for a tasty treat. Plus, they get a protein boost, making them perfect for breakfast or a snack!
I love how quick they are to whip up. Just mix, bake, and enjoy! They’re great for busy mornings when you need something sweet yet healthy. Yum!
Key Ingredients & Substitutions
Oat Flour: This gives a lovely nutty flavor and is more wholesome than all-purpose flour. If you don’t have oat flour, you can use regular flour, but I find the oat flour keeps the muffins moist and adds fiber!
Vanilla Protein Powder: It helps pack protein into these muffins. If you don’t have it, you can skip it or replace it with a plant-based protein if you’re looking for a vegan option. Alternatively, use extra flour, but reduce the liquid accordingly.
Greek Yogurt: I love using Greek yogurt for added protein and creaminess. You could swap it with regular yogurt or even applesauce for a dairy-free option, although the taste might vary a bit.
Cream Cheese: This adds a nice creaminess. If you want a lower-fat option, consider using reduced-fat cream cheese or even a nut-based cream cheese for a dairy-free version. They will change the flavor slightly, though.
Blueberries: Fresh blueberries are best for this recipe. If they’re out of season, frozen blueberries work just fine too – just mix them in frozen to prevent mushiness.
How Do I Ensure My Muffins Are Fluffy and Not Dense?
The key to fluffy muffins is not overmixing the batter. Once you combine the wet and dry ingredients, stop mixing as soon as there are no dry spots. Here’s how to get it right:
- Mix dry ingredients and wet ingredients separately before combining.
- Once you pour the wet mix into the dry mix, gently fold until just combined.
- Be careful with the blueberries; fold them in softly to avoid crushing them.
Another tip: using room temperature ingredients, especially eggs and cream cheese, helps achieve that light texture. Muffins are forgiving, but these small steps can make a big difference!
Blueberry Cream Cheese Protein Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups oat flour (or all-purpose flour)
- 1 scoop (about 30g) vanilla protein powder
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup plain Greek yogurt or non-fat plain yogurt
- 4 oz cream cheese, softened
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries (plus extra for topping if desired)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Including cooling time, you’ll need a little over an hour to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, go ahead and grease or line a muffin tin with paper liners. This will make removing the muffins much easier later on!
2. Combine the Dry Ingredients:
In a large mixing bowl, mix together the oat flour, protein powder, baking powder, baking soda, and salt. Make sure to stir well so everything is evenly distributed.
3. Mix the Wet Ingredients:
In another bowl, whisk together the eggs, Greek yogurt, softened cream cheese, honey (or maple syrup), and vanilla extract until you achieve a smooth and creamy consistency. It’s okay if there are small lumps in the cream cheese!
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl of dry ingredients. Carefully fold them together with a spatula until just combined. Remember, be gentle—overmixing can make your muffins dense!
5. Add the Blueberries:
Now it’s time to fold in the blueberries! Gently add them to the batter, being careful not to crush them. If you’d like, save a few blueberries to place on top of the muffins before baking.
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups. Make sure to fill them about 2/3 full. Top each muffin with a few extra blueberries for a lovely presentation!
7. Bake:
Bake in the preheated oven for 20-25 minutes. They’re ready when they are golden on top and a toothpick inserted in the center comes out clean. Watch them closely towards the end of the baking time!
8. Cool:
Once baked, take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy:
These muffins are best served warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage. Enjoy the delightful burst of blueberries and creamy goodness!
Can I Use Different Types of Flour?
Absolutely! While oat flour gives a nice texture and flavor, you can substitute it with all-purpose flour or even whole wheat flour. Just keep in mind that different flours may alter the texture slightly, with whole wheat possibly making the muffins denser.
What Can I Use Instead of Honey or Maple Syrup?
If you’re looking for a sugar-free option, you can use a sugar substitute like stevia or erythritol, following the conversion instructions on the package. You could also use agave syrup or coconut sugar if you prefer a different flavor.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container in the fridge for up to 4 days. For longer storage, you can freeze them. Just make sure they are completely cooled before wrapping them tightly in plastic wrap and then placing them in a freezer bag. They’ll be good for up to 3 months!
Can I Use Other Fruits Instead of Blueberries?
Definitely! You can replace blueberries with raspberries, chopped strawberries, or even diced bananas. Just be cautious with fruit that has a higher moisture content to avoid affecting the batter’s consistency.
