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Blueberry Cream Cheese Protein Muffins That Fuel Your Day

Delicious Blueberry Cream Cheese Protein Muffins that are healthy, protein-rich, and quick to prepare, perfect for breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Butter Milk Protein Pancake Mix Substitute with whole wheat flour or oat flour for a healthier twist.
  • 1 scoop Vanilla Protein Powder Feel free to swap with another flavored protein powder for variety.
  • 1 tbsp Baking Powder
  • 1 tsp Vanilla Extract Using pure vanilla extract really elevates the taste.
  • 8 oz Fat-Free Cream Cheese Greek yogurt is a great substitute for a tangy kick.
  • 1 large Egg Replace with a flax egg for a vegan-friendly version.
  • 2 large Egg Whites These can be omitted if you prefer denser muffins.
  • 1/4 cup Light Canola Butter Melted coconut oil is a fantastic alternative.
  • 1/4 cup Skinny Syrup or Sweetener Adjust to taste; use honey or maple syrup for a natural option.
  • 1 cup Blueberries If using frozen blueberries, dust with flour to prevent sinking in the batter.
Optional Toppings
  • 1 cup Greek Yogurt Enhance the protein even more.
  • 2 tbsp Honey or Maple Syrup Makes delightful additions to your muffins.

Equipment

  • Muffin Tin
  • Mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. In a large mixing bowl, combine the butter milk protein pancake mix, vanilla protein powder, baking powder, and vanilla extract. Whisk until well blended.
  3. In another bowl, mix the fat-free cream cheese, egg, egg whites, and light canola butter until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Fold in the fresh blueberries, distributing them evenly.
  6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
  7. Bake for 15-20 minutes until golden brown. Check for doneness with a toothpick.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 18mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These muffins are best enjoyed fresh, but can be stored in an airtight container for a few days.

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