Go Back

Blueberry Cheesecake Protein Muffins - Light, Juicy, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Dry Ingredients 1 3/4 cups white whole wheat flour (or regular all-purpose)
  • 1/2 cup vanilla whey or plant-based protein powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional)
  • Wet Ingredients 2 large eggs, room temperature
  • 3/4 cup plain Greek yogurt (2% or 0%)
  • 1/3 cup neutral oil (avocado or light olive) or melted coconut oil
  • 1/3 to 1/2 cup pure maple syrup or honey (adjust to taste)
  • 1/2 cup milk of choice (dairy or unsweetened almond)
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon zest (optional but great with blueberries)
  • Blueberries 1 1/2 cups fresh blueberries (or frozen, unthawed)
  • 1 teaspoon flour for tossing berries (helps prevent sinking)
  • Cheesecake Swirl 4 ounces cream cheese, softened (light or regular)
  • 2 tablespoons Greek yogurt
  • 2 tablespoons maple syrup or powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Lightly mist the liners with cooking spray to prevent sticking.
  2. In a medium bowl, whisk the flour, protein powder, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the eggs, Greek yogurt, oil, maple syrup, milk, vanilla, and lemon zest until smooth. Don’t overmix.
  4. Add the dry ingredients to the wet bowl. Fold gently with a spatula until just combined. A few small lumps are fine.
  5. Toss blueberries with 1 teaspoon flour, then fold into the batter. Reserve a few berries for the tops if you like a pop of color.
  6. Make the cheesecake swirl: In a small bowl, beat cream cheese, Greek yogurt, maple syrup, vanilla, and a pinch of salt until creamy and smooth.
  7. Fill each muffin cup about 2/3 full with batter. Add a spoonful (about 1 teaspoon) of cheesecake mixture on top of each. Use a toothpick or butter knife to gently swirl.
  8. Top with a few extra blueberries if reserved. Bake 16–20 minutes, or until a toothpick inserted into a muffin (avoiding the cheesecake pocket) comes out with just a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool fully so the cheesecake swirl sets.