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Blueberry Cream Cheese Protein Muffins

Delicious Blueberry Cream Cheese Protein Muffins for Breakfast

Try these Blueberry Cream Cheese Protein Muffins for a delightful breakfast that's high in protein and flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 8 oz Fat-Free Cream Cheese Adds creaminess and protein; low-fat cream cheese is a suitable substitute.
  • 1 large Egg Provides structure and moisture; a flax egg works as a vegan alternative.
  • 2 large Egg Whites Lightens the texture and boosts protein; use whole eggs if preferred.
  • 1/2 cup Light Canola Butter Contributes moisture and a tender crumb; olive oil is a great alternative.
  • 1/2 cup Skinned Syrup Sweetens the muffins; maple syrup or agave work well too.
  • 1 cup Blueberries Offer freshness and natural sweetness; frozen blueberries are perfect if fresh ones aren't available.
  • 2 teaspoons Vanilla Extract Adds depth of flavor; consider almond extract for a different twist.
  • 1 tablespoon Baking Powder Acts as a leavening agent for fluffiness; make sure it’s fresh for optimal results.
  • 1 scoop Protein Powder Significantly boosts protein content; choose a flavor like vanilla that complements the muffins.

Equipment

  • Muffin Tin
  • mixing bowls
  • Electric mixer
  • whisk

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Combine the fat-free cream cheese, egg, egg whites, and light canola butter until smooth and creamy.
  3. Slowly pour in the skinned syrup and vanilla extract. Stir until combined.
  4. Whisk together the protein powder, baking powder, and any additional dry ingredients in a separate bowl.
  5. Gradually add the dry mixture into the wet mixture, stirring just until combined.
  6. Fold in the blueberries delicately with a spatula.
  7. Divide the batter among the lined muffin cups, filling each about 2/3 full.
  8. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

These muffins can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.

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