High-Protein Blueberry Bagels with Blueberry Cream Cheese
These high-protein blueberry bagels are soft, slightly sweet, and bakery-worthy, finished with a swirl of homemade blueberry cream cheese that turns breakfast into a little treat.
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I’m not a morning person, but I am a breakfast person. Especially when breakfast feels like a little treat without taking much effort. That’s exactly why these high-protein blueberry bagels have become a staple around here.
This recipe came together on a weekend when I had extra blueberries and zero interest in running to the store. I started playing around with almond flour and Greek yogurt, added a quick homemade blueberry jam, and somehow landed on bagels that feel like they came from a local bakery but are surprisingly easy to pull off at home.
The texture is soft, slightly sweet, and satisfying without feeling heavy. They’re the kind of breakfast that works just as well for a slow morning as it does grabbed on the way out the door. And once you add the blueberry cream cheese, it’s hard not to keep sneaking back to the fridge for another bite.
I love keeping these high-protein blueberry bagels on hand for brunch with friends or for those mornings when I want something cozy, comforting, and already taken care of.
Why these blueberry bagels work
Greek yogurt pulls a lot of weight here. It adds protein and moisture without needing yeast, so you still get a soft, satisfying bagel without turning this into a whole weekend project.
The mix of almond and oat flours keeps things tender instead of dense. These are the kind of bagels you actually want to eat, not the dry hockey pucks that haunt a lot of healthier bakes.
Making a quick jam is what makes the blueberry flavor pop. It concentrates the berries so you taste them in the bagel and the cream cheese, without having to pile on extra sweetness.
And baking them low and steady is the quiet trick. Everything sets evenly, the inside stays soft, and you don’t end up with a dry exterior and a gummy middle.
"I never knew you could make bagels so easily"
These are so much fun to make because they're simple and taste so good. Who needs to run out for bagels on the weekends anymore? These are it.
High-Protein Blueberry Bagels with Blueberry Cream Cheese
Ingredients
For the blueberry jam
- 1 ½ cups fresh or frozen blueberries
- 2 tablespoons honey
For the bagels
- 1 cup almond flour
- 1 cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup blueberry jam
- 1 large egg beaten, for egg wash
For the blueberry cream cheese
- ½ cup cream cheese softened
- 2 to 3 tablespoons blueberry jam
Instructions
Make the blueberry jam
- Add the blueberries and honey to a small saucepan over medium heat. Simmer for 8 to 10 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Mash gently with a fork, then let cool completely.
Make the bagels
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the almond flour, oat flour, baking powder, and salt. Add the Greek yogurt and cooled blueberry jam and mix until a sticky dough forms.
- With slightly wet hands, divide the dough into four portions and shape into bagels. Place on the baking sheet and brush the tops with beaten egg.
- Bake for 30 to 35 minutes, until golden and set. Let cool before slicing.
Make the blueberry cream cheese
- Stir together the cream cheese and 2 to 3 tablespoons of blueberry jam until smooth and lightly marbled.
- To serve, slice the bagels, toast if you like, and spread generously with blueberry cream cheese.
Notes
- Let the jam cool fully before mixing it into the dough so the bagels hold their shape.
- If the dough feels sticky, lightly wet your hands instead of adding more flour.
- These are great toasted the next day, especially with an extra swipe of that berry-streaked cream cheese.
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