Blueberry Protein Muffins (Printable Version)
# What You'll Need:
→ Fruit
01 -
80 g blueberries, fresh
→ Wet Ingredients
02 -
28 g melted light canola butter
03 -
1 container cream cheese, fat-free
04 -
46 g liquid egg whites
05 -
1 large egg
06 -
1/2 teaspoon vanilla extract
07 -
30–50 ml zero calorie syrup or another liquid sweetener you like
→ Dry Ingredients
08 -
2 g baking powder
09 -
20 g protein powder, vanilla
10 -
120 g buttermilk protein pancake mix
# Steps to Follow:
01 -
Leave your muffins in the tin to cool for a bit, then pop them out onto a wire rack.
02 -
Cook in your hot oven for 15 to 20 minutes. Once the muffin tops start to turn golden and a toothpick comes out clean, you’re set.
03 -
Scoop the mixture into 9 muffin liners, trying to get them as even as possible.
04 -
Toss those blueberries into the batter and stir them in without smashing them up.
05 -
Mix in your zero-calorie syrup or sweetener of choice. If you're using a powdered one and batter feels too thick, splash in a bit of almond milk to fix it up.
06 -
Dump your buttermilk pancake mix, protein powder, and baking powder into the wet bowl. Stir just until you don’t see any more dry bits.
07 -
Grab a big bowl and beat together the cream cheese, regular egg, egg whites, vanilla extract, and that melted butter until everything’s blended.
08 -
Heat up your oven to 175°C (350°F). Lay down some parchment or pop liners into your muffin tin.
09 -
Let your cream cheese, the egg, and those egg whites sit out until they're not cold anymore. That way, they’ll mix together nicely.
# Additional Tips:
01 -
If your cream cheese and eggs aren’t cold, you’ll easily get a smooth batter with no lumps.