Blueberry Cream Cheese Protein Muffins

Blueberry Cream Cheese Protein Muffins: A Healthy and Delicious Treat

Looking for a tasty snack that satisfies your sweet tooth while keeping your health goals on track? These Blueberry Cream Cheese Protein Muffins are the perfect solution! Packed with protein and bursting with fresh blueberries, these muffins are moist, flavorful, and easy to make. They are ideal for breakfast on-the-go, post-workout fuel, or a wholesome dessert.

Ingredients

Dry Ingredients:

• 120g buttermilk protein pancake mix
• 20g vanilla protein powder
• 2g baking powder

Wet Ingredients:

• 1 container (approx. 8 oz) fat-free cream cheese, softened
• 1 large egg, room temperature
• 46g egg whites
• 28g light canola butter, softened
• ½ teaspoon vanilla extract
• 30-50ml skinny syrup or sweetener of your choice
• Splash of almond milk (optional, if needed for consistency)

Add-ins:

• 80g fresh blueberries

Directions

1. Prepare Ingredients:

• Remove the cream cheese and egg from the refrigerator and allow them to come to room temperature. This helps the cream cheese blend smoothly with the other ingredients.

2. Preheat Oven:

• Preheat your oven to 350°F (175°C).
• Line a muffin tin with parchment paper or muffin liners.

3. Mix Wet Ingredients:

• In a large mixing bowl, beat together the softened cream cheese, room-temperature egg, egg whites, light canola butter, and vanilla extract until smooth and well combined.

4. Add Dry Ingredients:

• Gradually add the buttermilk protein pancake mix, vanilla protein powder, and baking powder to the wet mixture.
• Stir until fully incorporated, but avoid overmixing to keep the muffins tender.

5. Sweeten the Batter:

• Add 30-50ml of skinny syrup or your preferred sweetener to the batter.
• If using a powdered sweetener and the batter is too thick, add a splash of almond milk to achieve the desired consistency.

6. Fold in Blueberries:

• Gently fold in the blueberries, being careful not to overmix or crush them.

7. Fill Muffin Tin:

• Divide the batter evenly among the prepared muffin cups. This recipe yields about 9 muffins.

8. Bake:

• Bake in the preheated oven for 15-20 minutes.
• The muffins are done when the edges turn golden brown and a toothpick inserted into the center comes out clean.

9. Cool and Enjoy:

• Allow the muffins to cool in the tin for 5 minutes.
• Transfer them to a wire rack to cool completely before serving.

Tips and Tricks

• Room Temperature Ingredients: Ensuring the cream cheese and egg are at room temperature makes for a smoother batter and better texture.
• Sweetener Choices: Skinny syrup adds both sweetness and moisture. If you opt for a powdered sweetener, adjust the liquid ingredients by adding a bit of almond milk to maintain consistency.
• Blueberry Options: Fresh blueberries work best, but frozen ones can be used in a pinch. If using frozen, do not thaw them before adding to the batter.
• Storage: Store the muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month.

Nutritional Information (per muffin)

• Calories: 120 kcal
• Protein: Approximately 8g (depending on the protein powder used)
• Servings: 9 muffins

Why You’ll Love These Muffins

These Blueberry Cream Cheese Protein Muffins are not just another muffin—they’re a delicious fusion of taste and nutrition:

• High Protein: Perfect for muscle recovery and keeping you full longer.
• Low in Calories: At just 120 calories per muffin, they fit well into a balanced diet.
• Easy to Make: Simple ingredients and quick preparation make these muffins a breeze to whip up.
• Versatile: Great for breakfast, a snack, or a healthy dessert option.

Enjoy these muffins with a cup of coffee in the morning or as a satisfying snack any time of the day. They’re a delightful way to incorporate more protein into your diet without sacrificing flavor.