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–+ servings
Blueberry Cream Cheese Protein Muffins

Fluffy Blueberry Cream Cheese Protein Muffins to Energize Your Day

These Healthy Blueberry Cream Cheese Protein Muffins are perfect for a nutritious breakfast packed with protein and low in fat.
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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
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Butter Milk Protein Pancake Mix Substitute with gluten-free pancake mix if needed.
  • 1 scoop Vanilla Protein Powder Feel free to use any flavored protein powder.
  • 2 teaspoons Baking Powder Opt for gluten-free baking powder for a gluten-free version.
  • 1 teaspoon Vanilla Extract Using pure vanilla extract makes a difference.
  • 8 ounces Fat-Free Cream Cheese Can be swapped with vegan cream cheese for a dairy-free option.
  • 1 large Egg For an egg-free version, consider using flaxseed meal mixed with water.
  • 2 large Egg Whites Feel free to use one additional egg if preferred.
  • 1/4 cup Light Canola Butter Melted coconut oil works well for a dairy-free substitute.
  • 1/2 cup Sweetener (Skinned Syrup or Other) Adjust according to preference or use alternatives like honey, agave, or stevia.
  • 1 cup Blueberries Fresh or frozen blueberries can be utilized.
Optional Toppings
  • 1/4 cup Cream Cheese Spread Perfect when paired with muffins.
  • 1/2 cup Chopped Nuts or Chocolate Chips Add for extra crunch or sweetness!

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions for Blueberry Cream Cheese Protein Muffins
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners.
  2. In a large mixing bowl, combine the butter milk protein pancake mix, vanilla protein powder, baking powder, and vanilla extract.
  3. In a separate bowl, mix together the fat-free cream cheese, egg, egg whites, and light canola butter until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring with a spatula until just combined, then gently fold in the blueberries.
  5. Divide the muffin batter among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 8gFat: 3gSaturated Fat: 1gCholesterol: 10mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure the cream cheese is at room temperature for easy mixing. Avoid overmixing to maintain fluffiness. You can use either fresh or frozen blueberries.

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