Blueberry Cheese Muffins (Print-Friendly Version)
# What You'll Need:
→ Dairy and Proteins
01 -
8 oz container of no-fat cream cheese
02 -
1 big egg
03 -
46 g liquid egg whites
04 -
28 g light canola butter softened
→ Dry Stuff
05 -
120 g buttermilk protein pancake mix
06 -
20 g vanilla-flavored protein powder
07 -
2 g baking powder
→ Sweeteners and Flavors
08 -
Half a teaspoon of vanilla extract
09 -
30-50 ml of syrup without skin or other sweetener you like
→ Fruits
10 -
80 g fresh blueberries
# Step-by-Step Directions:
01 -
Take the cream cheese, whole egg, and egg whites out of the fridge so they warm up for easier mixing.
02 -
Turn your oven on to 175°C or 350°F.
03 -
In a bowl, beat together the cream cheese, egg, egg whites, vanilla, and soft butter until smooth.
04 -
Stir in the pancake mix, vanilla protein powder, and baking powder gently until everything is blended.
05 -
Add your favorite sweetener. If it's a syrup, it already gives enough moisture. For powdered sweetener, add a bit of almond milk to keep the batter just right.
06 -
Carefully fold in the blueberries so you don’t squish them.
07 -
Spoon the batter into a muffin pan lined with parchment paper, making about 9 muffins.
08 -
Put the pan in the oven and bake for 15 to 20 minutes until the edges turn golden and a toothpick comes out clean.
# Helpful Notes:
01 -
Warming cream cheese and eggs makes the batter smoother and your muffins turn out better.