Blueberry Cream Cheese Muffins (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 120 g buttermilk protein pancake mix
02 - 20 g vanilla protein powder
03 - 2 g baking powder

→ Wet Ingredients

04 - 1/2 teaspoon vanilla extract
05 - 1 container fat-free cream cheese
06 - 1 large egg
07 - 46 g egg whites
08 - 28 g light canola butter, melted
09 - 30–50 ml zero-calorie syrup or preferred liquid sweetener

→ Fruit

10 - 80 g fresh blueberries

# Instructions:

01 - Allow fat-free cream cheese, egg, and egg whites to reach room temperature to ensure even mixing.
02 - Set oven to 175°C (350°F). Line a muffin tin with parchment paper or paper liners.
03 - In a large bowl, cream together cream cheese, whole egg, egg whites, vanilla extract, and melted canola butter until smooth.
04 - Add buttermilk protein pancake mix, vanilla protein powder, and baking powder to the wet mixture. Mix until just combined.
05 - Stir in zero-calorie syrup or your preferred liquid sweetener. If using a powdered sweetener, add a small amount of almond milk to achieve a cohesive batter.
06 - Gently fold fresh blueberries into the batter without overmixing.
07 - Divide batter evenly among 9 prepared muffin cups.
08 - Bake in preheated oven for 15–20 minutes, or until muffin edges are lightly golden and a tester inserted into the center comes out clean.
09 - Allow muffins to cool in the tin for several minutes before transferring to a wire rack.

# Notes:

01 - Bringing cream cheese and eggs to room temperature ensures a smooth, lump-free batter.

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