Blueberry Cheese Muffins (Printable Version)
Soft muffins with juicy berries and smooth cheese, all with an extra hit of protein so they're extra tasty and filling.
# What You'll Need:
→ Fruit
01 -
80 g fresh blueberries
→ Wet Ingredients
02 -
30–50 ml zero-cal sweetener or your favorite liquid style
03 -
28 g light canola butter, melted
04 -
46 g egg whites
05 -
1 large egg
06 -
1 container fat-free cream cheese
07 -
1/2 teaspoon vanilla extract
→ 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 your muffins hang out in the pan for a little while, then set them on a wire rack to finish cooling.
02 -
Put the muffins in the hot oven. Bake for about 15 to 20 minutes. Once they’re golden around the edges and a toothpick comes out clean, they’re good.
03 -
Scoop batter into the 9 muffin liners, spreading it out so they’re all pretty even.
04 -
Toss in your blueberries and gently stir. Try not to mix too much so they don’t get squished.
05 -
Pour in your liquid sweetener at this stage. If you go with a powdered style, add a tad of almond milk till your mix looks just right.
06 -
Dump in the baking powder, protein powder, and pancake mix. Blend it all in but don’t overwork it.
07 -
Mix the cream cheese, whole egg, egg whites, butter (melted), and vanilla extract in a big bowl until there’s no lumps.
08 -
Fire up your oven to 175°C, which is 350°F. Get your muffin tin ready with parchment or paper liners.
09 -
Let the cream cheese, egg, and egg whites sit out so they’re not cold. That way they blend easier.
# Additional Notes:
01 -
If cream cheese and eggs are at room temp, your batter gets super creamy without clumps.