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Freshly baked blueberry cream cheese protein muffins on a cooling rack with a creamy center visible
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Blueberry Cream Cheese Protein Muffins

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 165kcal

Ingredients

  • 2 cups oat flour
  • 60 g vanilla whey protein powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sal t
  • 1 cup non -fat Greek yogurt
  • 2 large egg s
  • 1/3 cup unsweetened almond milk
  • 1/3 cup erythrito l
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 4 oz light cream cheese, softened
  • 2 tbsp erythritol (for cream cheese filling)

Instructions

  • Preheat oven to 350°F (175°C) and grease or line a 12-cup muffin tin.
  • In a large mixing bowl, whisk together oat flour, protein powder, baking powder, baking soda, and salt.
  • In a medium bowl, blend Greek yogurt, eggs, almond milk, 1/3 cup sweetener, and vanilla extract.
  • Incorporate the wet ingredients into the dry ingredients, stirring until just combined.
  • Gently fold the blueberries into the muffin batter.
  • In a small bowl, mix the softened cream cheese with 2 tablespoons of sweetener until smooth.
  • Distribute half of the muffin batter into the tin, add a dollop of the cream cheese mixture to each center, and cover with the remaining batter.
  • Bake for 18 to 22 minutes until a toothpick inserted into the muffin edge comes out clean.
  • Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack.