Blueberry Cream Cheese Muffins (Printable Version)
# What You'll Need:
→ Proteins and Dairy
01 -
1 container (8 oz) fat free cream cheese
02 -
1 large egg
03 -
46 g liquid egg whites
04 -
28 g light canola butter
→ Dry Ingredients
05 -
120 g Butter Milk Protein Pancake mix
06 -
20 g vanilla protein powder
07 -
2 g baking powder
→ Flavorings and Sweeteners
08 -
1/2 teaspoon vanilla extract
09 -
30-50 ml skinned syrup or preferred sweetener
→ Fruits
10 -
80 g fresh blueberries
# How to Make It:
01 -
Remove cream cheese, egg, and egg whites from refrigerator and allow to come to room temperature to ensure smooth mixing.
02 -
Set oven temperature to 350°F (175°C).
03 -
In a mixing bowl, cream together fat free cream cheese, whole egg, egg whites, vanilla extract, and softened canola butter until smooth.
04 -
Add pancake mix, vanilla protein powder, and baking powder to the wet mixture. Mix gently until fully combined.
05 -
Pour in sweetener of choice. If using liquid sweetener like skinned syrup, it provides adequate moisture; if using powdered sweetener, consider adding a splash of almond milk to maintain batter consistency.
06 -
Gently fold fresh blueberries into the batter to avoid crushing.
07 -
Divide batter evenly into a parchment-lined muffin pan, filling approximately 9 portions.
08 -
Bake in preheated oven for 15-20 minutes or until edges are golden brown and a toothpick inserted in the center comes out clean.
# Additional Tips:
01 -
Allowing cream cheese and eggs to reach room temperature ensures a smoother batter and better texture.