Blueberry Cream Muffins (Printable Version)
Soft muffins bursting with blueberries and creamy cheese, pumped with protein so they're extra tasty and satisfying.
# What You'll Need:
→ Fruit
01 -
80 g fresh blueberries
→ Wet Ingredients
02 -
46 g egg whites
03 -
1/2 teaspoon vanilla extract
04 -
1 large egg
05 -
28 g light canola butter, melted
06 -
1 container fat-free cream cheese
07 -
30–50 ml zero-calorie syrup or liquid sweetener you like
→ Dry Ingredients
08 -
2 g baking powder
09 -
20 g vanilla protein powder
10 -
120 g buttermilk protein pancake mix
# Step-by-Step Guide:
01 -
Let the muffins chill out in the tin for a bit, then pop them onto a rack to finish cooling before digging in.
02 -
Toss the muffin tin into the hot oven. Let them bake for 15 to 20 minutes until the tops get golden and a toothpick comes out clean.
03 -
Spoon the mix into 9 muffin cups you’ve already lined or greased. Try to keep them even so they bake right.
04 -
Gently stir in those blueberries. Don’t go wild or they’ll break and turn your batter purple.
05 -
Pour in your sweetener of choice—zero-calorie syrup works great. If you’re swapping for a powder sweetener, add just a splash of almond milk to make sure the mix isn’t too thick.
06 -
Dump your dry stuff into the wet bowl: baking powder, pancake mix, protein powder. Give it a mix but don’t stress if it’s not perfectly smooth.
07 -
In a separate bowl, blend cream cheese, eggs, egg whites, melted butter, and vanilla until you get a silky mix. Use a whisk or hand mixer if you’ve got one.
08 -
Fire up your oven to 175°C (350°F) and set muffin liners or parchment in your tin—makes cleanup way easier later.
09 -
Let your cream cheese and eggs chill out on the counter to lose the fridge chill. Mixing will go smoother this way.
# Additional Notes:
01 -
Room temperature cream cheese and eggs blend together way easier, so your batter stays nice and smooth.