protein-packed blueberry coffee cake muffins with a creamy center
if you’re looking for the perfect high-protein muffin that tastes like dessert but fuels you, these blueberry coffee cake muffins are everything.
they’re soft, fluffy, and bursting with juicy blueberries, plus they have a creamy, cheesecake-like center and a buttery cinnamon streusel topping.
whether you need a grab-and-go breakfast, a post-workout snack, or just something to satisfy your sweet tooth without the sugar crash, these muffins check every box.
taste & texture
imagine biting into a fluffy, tender muffin that’s slightly sweet, with warm cinnamon flavors and pops of juicy blueberries.
then, right in the center, you get a creamy, cheesecake-like surprise that makes these muffins extra indulgent.
the streusel on top adds a slight crunch, balancing out the soft and moist interior. these muffins are truly next-level when it comes to texture and flavor!
how to make a vegan version
want to make these plant-based? easy!
- swap the greek yogurt for a thick dairy-free yogurt (coconut).
- replace the eggs with flax eggs (2 tbsp ground flax + 5 tbsp water, let sit for 5 minutes).
- sub the cream cheese filling for a dairy-free alternative like kite hill or violife.
these swaps keep the muffins high in protein while making them totally vegan-friendly.
why these muffins are packed with protein
each muffin has about 10g of protein, making them a great choice for keeping you full and energized. here’s why:
- protein powder: adds an extra protein boost without making them dry or chalky.
- greek yogurt: keeps the muffins moist while adding protein and a slight tang.
- eggs: help with structure and also increase the protein content.
- almond flour & oat flour: provide healthy fats, fiber, and a little extra protein.
how to make them
these muffins come together in a few simple steps:
- mix the dry ingredients – oat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, and a little coconut sugar.
- whisk the wet ingredients – greek yogurt, eggs, applesauce, melted coconut oil, and vanilla.
- combine & fold in blueberries – mix everything together just until combined, then gently stir in fresh or frozen blueberries.
- make the cream cheese filling – blend cream cheese with vanilla and a little cornstarch to help it set while baking.
- assemble the muffins – fill muffin liners with batter and add a small spoonful of cream cheese filling.
- top with streusel – mix together almond flour, oat flour, cinnamon, coconut sugar, and melted coconut oil to create the crumble.
- bake – 23-25 minutes at 350°f until golden and fluffy.
why these muffins are perfect for breakfast or a snack
these muffins are balanced in protein, carbs, and fats, making them an ideal way to start your day or refuel after a workout.
unlike store-bought muffins that are loaded with sugar and refined flour, these give you sustained energy without the crash.
plus, they’re easy to meal prep and grab on busy mornings!
storage tips
- fridge: store in an airtight container for up to 5 days.
- freezer: freeze individually for up to 2 months. just thaw in the fridge overnight or microwave for 20-30 seconds before eating.
- meal prep tip: make a double batch and keep extras in the freezer for a quick, protein-packed snack anytime!
if you love blueberry muffins but want something higher in protein, lower in sugar, and still incredibly delicious, these are a must-try. let me know if you make them! 
Protein-Packed Blueberry Cream Cheese Coffee Cake Muffins
Course: Breakfast, Muffins
APPROXIMATE MACROS per serving (12)
Calories: 207
Protein: 10.4g
Carbs: 18.8g
Fat: 9.8g
Ingredients
-
batter:
1 1/2 cups oat flour
1/2 cup vanilla or unflavored protein powder (whey or plant-based)
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/3 cup coconut sugar or granulated monk fruit
3 large eggs
1 cup unsweetened greek yogurt (dairy or plant-based)
1/4 cup unsweetened applesauce
2 tbsp melted coconut oil or avocado oil
1 tsp vanilla extract
1 cup fresh or frozen blueberriescream cheese filling:
6 oz light cream cheese or dairy-free cream cheese
1 tsp vanilla extract
1 tsp cornstarchstreusel topping:
1/4 cup almond flour
2 tbsp oat flour
1 tbsp coconut sugar or granulated monk fruit
1 tsp cinnamon
1 tbsp melted coconut oil or avocado oil -
VEGAN version
-
swap the greek yogurt for a thick dairy-free yogurt (coconut).
replace the eggs with flax eggs (2 tbsp ground flax + 5 tbsp water, let sit for 5 minutes).
sub the cream cheese filling for a dairy-free alternative like kite hill or violife.
Directions
- preheat oven to 350°f and line a 12-cup muffin tin with liners or grease well. in a large bowl, whisk together oat flour, protein powder, almond flour, baking powder, baking soda, cinnamon, salt, and coconut sugar.
- in another bowl, whisk together eggs, greek yogurt, applesauce, melted oil, and vanilla extract until smooth. add wet ingredients to dry and mix until just combined. fold in blueberries.
- in a small bowl, mix cream cheese, vanilla extract, and cornstarch until smooth. fill each muffin cup halfway with batter, add a small spoonful cream cheese filling.
- in another small bowl, mix streusel ingredients until crumbly. sprinkle over each muffin. bake for 22-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- let cool for 10 minutes before removing from the tin. store in the fridge for up to 5 days or freeze for longer storage.
