Description
Protein-packed blueberry cream cheese muffins blend wholesome ingredients for a nutritious breakfast treat. Protein and natural sweetness combine to create a delightful morning snack you’ll crave again and again.
Ingredients
Scale
- 1 egg
- 46 g (1.6 oz) egg whites
- 8 oz (226.8 g) fat-free cream cheese
- 80 g (2.8 oz) blueberries
- 120 g (4.2 oz) buttermilk protein pancake mix
- 20 g (0.7 oz) vanilla protein powder
- 2 g (0.07 oz) baking powder
- 28 g (1 oz) light canola butter
- 30–50 mL (1–1.7 fl oz) skinny syrup or sweetener of your choice
- ½ tsp vanilla extract
Instructions
- Preparation: Extract cream cheese and eggs from refrigerator, permitting them to equilibrate to room temperature for optimal blending consistency.
- Oven Setup: Preheat oven to 350°F and line muffin tin with parchment liners, ensuring even surface coverage.
- Wet Ingredient Fusion: Whip cream cheese, whole egg, egg whites, vanilla extract, and light canola butter into a smooth, homogeneous emulsion using electric mixer.
- Dry Ingredient Integration: Gradually fold buttermilk protein pancake mix, vanilla protein powder, and baking powder into creamy mixture, eliminating potential lumps through vigorous yet careful stirring.
- Sweetener Incorporation: Blend preferred sweetener, utilizing skinny syrup or almond milk to maintain moisture balance and enhance overall flavor profile.
- Blueberry Infusion: Gently fold blueberries into batter, employing delicate techniques to preserve fruit integrity and prevent structural disruption.
- Baking Process: Evenly distribute batter across muffin compartments, targeting approximately nine uniform muffins, then transfer tin to preheated oven.
- Cooling and Finalization: Bake for 15-20 minutes until edges transform to golden brown, confirming doneness through clean toothpick test. Rest muffins in tin for five minutes before transferring to wire cooling rack for complete temperature stabilization.
Notes
- Temper Ingredients Properly: Bring cream cheese and eggs to room temperature for smoother mixing and better texture.
- Prevent Blueberry Bleeding: Gently fold blueberries to avoid crushing, maintaining distinct fruit pockets in the muffins.
- Check Moisture Balance: Add almond milk or skinny syrup when using powdered sweetener to keep muffins soft and tender.
- Master Baking Doneness: Use toothpick test and watch for golden edges to ensure perfectly baked muffins without overbaking.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 115
- Sugar: 2 g
- Sodium: 170 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 20 mg