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A stack of golden blueberry protein muffins with a creamy cheesecake center

Blueberry Cream Cheese Protein Muffins

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Calories: 178
Ingredients Method

Ingredients
  

  • 1.5 cups oat flour
  • 2 scoops (60g) vanilla whey protein powder
  • 1.5 tsp baking powder
  • 1/4 tsp sal t
  • 2 large egg s
  • 1 cup non -fat plain Greek yogurt
  • 1/3 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 4 oz light cream cheese, softened
  • 2 tbsp erythritol or stevia blend

Method
 

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with non-stick liners.
  2. In a medium mixing bowl, whisk together the oat flour, protein powder, baking powder, and salt.
  3. In a large mixing bowl, whisk the eggs, Greek yogurt, almond milk, maple syrup, and vanilla extract until a smooth emulsion is formed.
  4. Fold the dry ingredients into the wet ingredients using a spatula until just incorporated; avoid over-mixing to maintain texture.
  5. Gently fold in the fresh blueberries.
  6. In a separate small bowl, combine the softened cream cheese and sweetener, whisking until smooth.
  7. Fill each muffin cup halfway with the batter, then place 1 teaspoon of the cream cheese mixture in the center of each.
  8. Distribute the remaining batter over the cream cheese centers to cover them completely.
  9. Bake for 20-22 minutes, or until the tops are golden and a toothpick inserted into the cake portion comes out clean.
  10. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack for final cooling.