I love creating innovative recipes and these protein muffins are a personal favorite. Combining whole wheat flour, vanilla protein powder, and fresh blueberries with unsweetened applesauce, almond milk, and fat free cream cheese results in a giant, fluffy treat that packs a nutritious punch. Each bite feels like a delightful twist on baking.

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I’ve been experimenting in my kitchen lately and stumbled across something that completely blew my mind- Blueberry Cream Cheese Protein Muffins! I was kinda skeptical at first, but mixing 1 cup whole wheat flour with 1/2 cup vanilla protein powder, 2 tsp baking powder and 1/4 tsp salt really kicked the base into gear.

My new fave hack is using 1/2 cup fat free cream cheese instead of regular, it adds a ton of protein and the tangy twist is just unbeatable. I mixed in 2 large eggs, 1/2 cup unsweetened almond milk, 1/3 cup honey, 1/2 cup unsweetened applesauce and a splash of vanilla extract which made the batter smooth and ready for action.

When I gently folded in 1 cup fresh blueberries, I knew I was onto something epic. The muffins came out giant and fluffy as heck, making them the perfect low carb snack and a fun twist on protein baking.

Give ‘em a try, you won’t regret it!

Why I Like this Recipe

I like this recipe because it turned out to be a real game changer. First, I love using fat free cream cheese in my muffins. It adds a ton of extra protein and gives a really neat flavor that I just can’t get enough of. Second, these muffins come out giant and fluffy which is super exciting for me; every bite is like a soft, satisfying explosion of taste. And third, mixing whole wheat flour with vanilla protein powder makes me feel a bit more responsible while still enjoying something that tastes awesome. Honestly, every time I whip up these muffins I feel proud I’m indulging in something delicious yet a little bit healthy too.

Ingredients

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Whole wheat flour adds fiber and hearty carbohydrates to fuel a steady day.
Vanilla protein powder boosts muscle repair and satiety with extra flavorful protein.
Eggs provide essential proteins and fats that help with overall nutrition.
Almond milk offers a milk alternative that is free of dairy with subtle nutty notes.
Applesauce adds moisture and mild sweetness without refined sugars.
Fat free cream cheese gives tang and creaminess while keeping calories low.
Blueberries deliver antioxidants and natural tartness, boosting flavor and freshness.

Ingredient Quantities

1 cup whole wheat flour

1/2 cup vanilla protein powder

2 tsp baking powder

1/4 tsp salt

2 large eggs

1/2 cup unsweetened almond milk

1/3 cup honey

1/2 cup fat free cream cheese, softened

1/2 cup unsweetened applesauce

1 tsp vanilla extract

1 cup fresh blueberries, rinsed and drained

How to Make this

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1. Preheat your oven to 375°F and lightly grease or line your muffin tin.

2. In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup vanilla protein powder, 2 tsp baking powder, and 1/4 tsp salt.

3. In another bowl, beat the 2 large eggs then stir in 1/2 cup unsweetened almond milk, 1/3 cup honey, 1/2 cup fat free cream cheese (softened), 1/2 cup unsweetened applesauce, and 1 tsp vanilla extract until smooth.

4. Pour the wet ingredients into the dry ingredients, stirring gently until just blended.

5. Fold in 1 cup fresh blueberries carefully so you don’t break them up too much.

6. Spoon the batter into the muffin tin showing almost to the top but not overflowing.

7. Bake in the preheated oven for about 18-20 minutes, until a toothpick inserted in the center comes out clean.

8. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a rack.

9. Enjoy the gaint, fluffy muffins while they’re warm or at room temperature.

Equipment Needed

1. Oven – Needed for baking the muffins at 375°F
2. Muffin tin – For holding the muffin batter while it bakes; it should be lightly greased or lined
3. Large bowl – To whisk together the dry ingredients
4. Secondary bowl – For beating the eggs and mixing in the wet ingredients
5. Whisk – Used to mix the dry ingredients and beat the eggs
6. Measuring cups – Essential for measuring liquids like almond milk, applesauce, and honey, as well as dry ingredients
7. Measuring spoons – Needed to accurately measure small ingredients like baking powder, salt, and vanilla extract
8. Spatula – To stir the wet and dry mixes together and to fold in the blueberries gently
9. Toothpick – To check if the muffins are baked through (it should come out clean)
10. Cooling rack – For transferring the muffins to cool after they come out of the pan

FAQ

Q: What makes these muffins healthier than regular muffins?

A: These muffins pack in whole wheat flour, protein powder, and unsweetened almond milk, plus applesauce replaces some of the fat – making them a smarter treat.

Q: Can I use a different protein powder if I don't have vanilla?

A: Yeah, you can swap it out for any other protein powder, but the flavor might change a bit.

Q: Do these muffins freeze well?

A: They sure do! Just pop them in an airtight container and they’ll keep for about a month. Thaw ‘em before eatin' for best texture.

Q: Can I replace the honey with another sweetener?

A: Yup, you can substitute honey with maple syrup or agave nectar – just be aware it could tweak the taste a little.

Q: Any tips to help the muffins rise properly?

A: Make sure your baking powder is fresh and measure out each ingredient exactly, cause too much or too little can make the muffins turn out dense.

Blueberry Cream Cheese Protein Muffins Recipe Substitutions and Variations

If you don’t have vanilla protein powder, you can use unflavored protein powder or whey protein as an alternative
If unsweetened almond milk isn’t available, try substituting with cashew milk or even oat milk
In place of honey, maple syrup or agave nectar works pretty good
If you can’t find fat free cream cheese, consider using Greek yogurt or full fat cream cheese instead

Pro Tips

1. Dont overmix the batter once you add the wet into the dry ingredients; a few lumps is ok so your muffins come out nice and fluffy.
2. Gently fold in the blueberries to avoid smashing them, cause if they break up too much, the color and texture can be all over the place.
3. Use a consistent scoop or spoon to fill the muffin cups, so they bake evenly and you dont end up with some muffins that are too flat or too tall.
4. Let the muffins sit in the pan for a few minutes after baking before moving them onto a rack; this helps them set a bit and reduces the risk of breakage.

Blueberry Cream Cheese Protein Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

173

kcal

Equipment: 1. Oven – Needed for baking the muffins at 375°F
2. Muffin tin – For holding the muffin batter while it bakes; it should be lightly greased or lined
3. Large bowl – To whisk together the dry ingredients
4. Secondary bowl – For beating the eggs and mixing in the wet ingredients
5. Whisk – Used to mix the dry ingredients and beat the eggs
6. Measuring cups – Essential for measuring liquids like almond milk, applesauce, and honey, as well as dry ingredients
7. Measuring spoons – Needed to accurately measure small ingredients like baking powder, salt, and vanilla extract
8. Spatula – To stir the wet and dry mixes together and to fold in the blueberries gently
9. Toothpick – To check if the muffins are baked through (it should come out clean)
10. Cooling rack – For transferring the muffins to cool after they come out of the pan

Ingredients

1 cup whole wheat flour
1/2 cup vanilla protein powder
2 tsp baking powder
1/4 tsp salt
2 large eggs
1/2 cup unsweetened almond milk
1/3 cup honey
1/2 cup fat free cream cheese, softened
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 cup fresh blueberries, rinsed and drained

Directions

Preheat your oven to 375°F and lightly grease or line your muffin tin.
In a large bowl, whisk together 1 cup whole wheat flour, 1/2 cup vanilla protein powder, 2 tsp baking powder, and 1/4 tsp salt.
In another bowl, beat the 2 large eggs then stir in 1/2 cup unsweetened almond milk, 1/3 cup honey, 1/2 cup fat free cream cheese (softened), 1/2 cup unsweetened applesauce, and 1 tsp vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, stirring gently until just blended.
Fold in 1 cup fresh blueberries carefully so you don't break them up too much.
Spoon the batter into the muffin tin showing almost to the top but not overflowing.
Bake in the preheated oven for about 18-20 minutes, until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a rack.
Enjoy the gaint, fluffy muffins while they're warm or at room temperature.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.