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Blueberry Surprise Muffins


Blueberry protein muffins with a surprise lemon cheesecake-like center. Delish!

I found this recipe in the Body By Eats cookbook and decided I HAD to try it. It has no flour. Let's get this blueberry in the kitchen.

Yields 9 muffins

Ingredients

  • 3 eggs
  • 3 tbsp oil (coconut, canola)
  • 1/4 cup heavy cream
  • 5 scoops vanilla whey protein powder (1 scoop approx 30 grams)
  • 2 tsp baking powder
  • 1/3 cup artificial sweetener (I used stevia, approx 1 tsp, could also use honey)
  • 1/2 cup blueberries
  • 3 oz fat free cream cheese
  • 1/4 tsp cinnamon
  • 1 tbsp lemon zest
  • 5 second spray non-stick spray
Photo by Eggland's Best Photo by Eggland's Best

Directions

  1. Preheat oven to 375° F. Line 9 muffin tins with cups and spray with non-stick cooking spray.
  2. Mix cream cheese, cinnamon, and lemon zest together in a small bowl. Cover and set in the fridge.
  3. Combine the eggs, oil, and heavy cream into a medium or large bowl; whisk together until mixed well.
  4. Add the vanilla protein powder, baking powder, and sweetener. Stir until just combined. Don’t over stir because protein powder can be temperamental.
  5. Gently fold in the blueberries. Get out the cream cheese mixture from fridge. Spoon 1/2 the batter into the prepared muffin tins. Scoop about 2 tbsp of the cream cheese mixture into the center of each muffin. Fill prepared muffin with remaining batter.
  6. Bake for 10 minutes or until no longer wet looking on top.
Delish! The cream cheese filling is sort of gooey yet cheesecakey.

Nutritional Info

Per serving Calories: 173 Fat: 10 g Carbs: 5 g Protein: 17 g Recipe courtesy of Body By Eats by Leigh Peele.

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