Why You’ll Love This Recipe

High in protein, perfect for active lifestyles
Moist and tender texture with creamy pockets of cheese
Naturally sweetened with your choice of sweetener
Quick to mix and bake for an easy breakfast or snack
Packed with antioxidants from fresh blueberries
Low sugar option that still satisfies muffin cravings

Ingredients (Makes 9 muffins)

2 oz cream cheese, at room temperature
1 whole egg, at room temperature
2 egg whites, at room temperature
1 teaspoon vanilla extract
2 tablespoons butter, softened
½ cup pancake mix (like Kodiak Cakes or similar protein-packed mix)
½ cup protein powder (vanilla or unflavored, whey or plant-based)
1 teaspoon baking powder
2–4 tablespoons sweetener of choice (adjust to taste)
½ cup fresh blueberries

Directions

Set out the cream cheese, egg, and egg whites to come to room temperature to ensure smooth mixing.
Preheat the oven to 350°F (175°C).
In a mixing bowl, cream together the cream cheese, whole egg, egg whites, vanilla extract, and butter until smooth.
Add the pancake mix, protein powder, and baking powder to the wet ingredients. Mix until just combined. Do not overmix.
Add your sweetener. If using a liquid sweetener, it will help add moisture. If using powdered sweetener, add a small amount of almond milk to achieve the right batter consistency.
Gently fold in the blueberries.
Line a muffin tin with parchment paper or use a silicone muffin pan. Divide the batter evenly into 9 muffin cups.
Bake for 15-20 minutes, or until the edges start to turn golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool before removing them from the pan.

Servings and Timing

Makes: 9 muffins
Prep time: 10 minutes
Bake time: 15-20 minutes
Total time: Approximately 30 minutes

Variations

Substitute blueberries with raspberries or chopped strawberries.
Use flavored protein powder like vanilla or berry for extra taste.
Add a sprinkle of cinnamon or lemon zest for enhanced flavor.
Swap butter for coconut oil or a dairy-free alternative.
Use sugar-free syrup or sweetener alternatives to adjust the sweetness level.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days to keep them fresh longer.
Freeze muffins individually wrapped for up to 2 months.
Reheat in the microwave for 20-30 seconds or warm in an oven before serving.

FAQs

Can I use full eggs instead of egg whites?
Yes, you can use all whole eggs, but the muffins may be slightly richer and denser.

What protein powder works best?
Whey, casein, or plant-based protein powders work well; choose one that suits your dietary preferences.

Can I make this recipe dairy-free?
Substitute cream cheese and butter with dairy-free alternatives to make it dairy-free.

How do I keep the muffins moist?
Using cream cheese and adding a bit of almond milk (if needed) helps keep them moist.

Can I use frozen blueberries?
Yes, but do not thaw before folding them into the batter to prevent the batter from becoming too wet.

Is it necessary to bring cream cheese and eggs to room temperature?
Yes, it helps achieve a smooth batter and prevents lumps.

Can I add nuts or seeds?
Yes, add chopped nuts or chia seeds for extra texture and nutrition.

How sweet are these muffins?
Sweetness depends on your choice and amount of sweetener; adjust to your taste.

Can I double the recipe?
Yes, double the ingredients and bake in two muffin tins or batches.

How long do these muffins last?
They last up to 5 days refrigerated or 2 months frozen.

Conclusion

Blueberry Cream Cheese Protein Muffins combine wholesome ingredients with a rich, moist texture and a burst of fresh blueberry flavor. Quick to prepare and packed with protein, they’re a perfect healthy breakfast or snack option that will keep you energized and satisfied. Whether you’re meal prepping or need a grab-and-go treat, these muffins deliver deliciousness and nutrition in every bite.