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–+ servings
Patricia Krouse

Blueberry Cream Cheese Protein Muffins

These muffins are a soft, tangy treat packed with protein, thanks to the pancake mix and protein powder. Perfect for portable breakfasts or as a gym-fuel snack.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 9 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 120 g Butter Milk protein pancake mix Can swap for plain oat or whole-wheat pancake mix.
  • 20 g vanilla protein powder Any vanilla protein powder works; reduce sweetness if using sweetened powder.
  • 2 g baking powder
  • 1/2 tsp vanilla extract
  • 1 container fat-free cream cheese Let come to room temperature.
  • 1 whole egg Room temperature.
  • 46 g egg whites Room temperature.
  • 28 g light canola butter Melted or softened.
  • 30–50 ml skinny syrup Or another liquid sweetener of choice.
  • 80 g fresh or frozen blueberries If frozen, do not thaw.

Method
 

Preparation
  1. Remove cream cheese, whole egg, and egg whites from the fridge. Let them sit at room temperature for 20–30 minutes.
  2. Preheat your oven to 350°F (175°C). Line a muffin tin with parchment or use a nonstick spray.
  3. In a bowl, beat the room-temperature cream cheese until smooth. Add the whole egg, egg whites, vanilla extract, and the light canola butter. Cream together until homogeneous and slightly airy.
  4. Add the pancake mix, vanilla protein powder, and baking powder. Stir until just combined — don’t overmix.
  5. Add your sweetener. If using skinny syrup, it will help hydrate the batter; if using powdered sweetener, add 1–2 tablespoons of almond milk to reach a thick but scoopable batter.
  6. Gently fold in the blueberries so they’re evenly distributed.
  7. Divide the batter evenly into the prepared muffin tin (you should get about 9 muffins). Smooth the tops slightly.
Baking
  1. Bake for 15–20 minutes, or until muffin edges are lightly golden and a toothpick inserted into the center comes out mostly clean.
  2. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 10gFat: 4gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 3g

Notes

Serve warm with extra cream cheese or honey; pair with Greek yogurt for a balanced breakfast. Store in an airtight container in the fridge for up to 4 days or freeze for 3 months.

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