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Blueberry Cream Cheese Protein Muffins

Delightful muffins made with cream cheese and blueberries, perfect for a healthy snack or breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 9 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 container fat-free cream cheese Make sure it's at room temperature.
  • 1 large egg Let it come to room temperature.
  • 46 g egg whites
  • 1/2 tsp vanilla extract
  • 28 g light canola butter
  • 30-50 ml sugar-free syrup or another sweetener of your choice Adjust based on desired sweetness.
Dry Ingredients
  • 120 g protein pancake mix
  • 20 g vanilla protein powder
  • 2 g baking powder
  • 80 g blueberries Fresh or frozen.

Method
 

Preparation
  1. Set out cream cheese and egg to come to room temperature.
  2. Preheat oven to 350°F (175°C).
  3. In a mixing bowl, cream together cream cheese, egg, egg whites, vanilla extract, and canola butter until fluffy.
  4. Add protein pancake mix, vanilla protein powder, and baking powder, stirring gently until well combined.
  5. Fold in blueberries carefully.
Baking
  1. Line a muffin tin with parchment paper and divide batter evenly into 9 cups.
  2. Bake for 15 to 20 minutes, or until edges are browned.

Notes

Store in an airtight container in the fridge for up to a week. Reheat in the microwave before serving.