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–+ servings
a pyramid of high protein blueberry cheesecake muffins
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4.90 from 28 votes

Blueberry Cheesecake Muffins

Low fat blueberry muffins filled with protein cheesecake. 
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Cuisine: American
Keyword: high protein cheesecake muffins
Servings: 9 muffins
Calories: 135kcal
Author: Mason Woodruff

Ingredients

Blueberry Muffins

  • 1 C 120g All Purpose Flour
  • 1/4 C Granular Sweetener I used Swerve Granular
  • 1 tsp Baking Powder
  • 2 large Eggs
  • 3/4 C 168g Vanilla Fat Free Greek Yogurt
  • 1/4 C 60g Unsweetened Apple Sauce
  • 3/4 C 120g Fresh Blueberries, if frozen, microwave 45-60 seconds first and expect slightly blue muffins

Cheesecake Filling

  • 4 oz Fat Free Cream Cheese or 1/3 fat
  • 1/4 C 56g Vanilla Fat Free Greek Yogurt
  • 2 scoops 56g Protein Powder, I used Bowmar Nutrition Blueberry Cheesecake

Instructions

  • Preheat an oven to 350F and place 9 silicone muffin cups on a baking sheet or spray 9 slots in a 12-muffin tin with nonstick cooking spray.
  • Mix the muffin ingredients together in a large bowl before folding in the blueberries. Set aside.
    blueberry muffin batter mixed together
  • Microwave the cream cheese for 60 seconds before stirring in the Greek yogurt and protein powder. Mix until smooth.
    cream cheese and Greek yogurt in a mixing bowl with protein powder on top
  • Add 2 tablespoons of the muffin mixture to each of the baking cups, filling them about 1/3 full. IMPORTANT: Do your best to limit the amount of blueberries on the bottom layer to avoid a soggy bottom and have more blueberries on top after the muffins bake. 
  • Spoon about a tablespoon of the cream cheese mixture on top of the muffin layer.
    the protein cheesecake filling on top of the first layer of blueberry muffin batter
  • Spoon the remaining muffin mixture on top of the cream cheese layer.
    the top layer of blueberry muffin batter in silicone baking cups
  • Bake for 20-22 minutes or until the tops are golden brown.
  • Remove to cool. The muffins are best when fully cooled and refrigerated for 30-60 minutes to allow the cream cheese filling to set.

Notes

  • Each muffin has 2 Smart Points.
  • Each muffin has 17g net carbs or 22g of carbs with Swerve. If you use something like baking stevia, each muffin should have 17g of carbs. 
  • If you have ingredient substitution questions about all purpose flour, cream cheese and Greek yogurt, or the Swerve/sweetener, check the FAQ for each ingredient in the post above. 

Nutrition

Serving: 1muffin | Calories: 135kcal | Carbohydrates: 17g | Protein: 12g | Fat: 1.5g