Blueberry Cream Cheese Protein Muffins
Soft, slightly tangy muffins filled with blueberries and creamy cream cheese, perfect for breakfast or snacks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 1 cup cream cheese, softened
- 1/2 cup protein powder
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease the cups.
- Beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs, milk, and vanilla extract to the cream cheese mixture. Mix until homogeneous.
- Whisk together the flour, protein powder, baking powder, and salt in a separate bowl.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the blueberries if using frozen, fold quickly to avoid staining the batter.
- Divide the batter evenly among the lined muffin cups, filling them about 3/4 full.
- Bake for 20–25 minutes, until a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a rack to cool completely.
Notes
Store in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator. Can be frozen for up to 3 months.