Blueberry Protein Muffins

These protein muffins are the perfect remedy to overcome that blue Monday. You'll love the different flavors and textures and how easy they are to make..

90 Minutes


for 1 person

  • 6 tbsp. Granulated sugar 
  • 32 g Dark-brown sugar
  • 1 tsp. Cinnamon
  • 1 cup Cake flour (not self-rising)
  • 1 tbsp. Vegan protein - Vanilla macaroon
  • 0,25 tsp. Baking soda
  • 1 tsp. Baking powder
  • 0,5 tsp. Salt
  • 1 Stick unsalted butter
  • 1 cup Granulated sugar
  • 2 Large eggs
  • 1 tsp. Pure vanilla extract
  • 96 g Sour cream
  • 170 g Blueberries
  • 1 Stick unsalted butter
  • 225 g Cream cheese
  • 0.5 tsp. Pure vanilla extract
  • 2 cups Confectioners sugar
  • 32 g High-quality blueberry jam
  • (32 g = 1/4 cup)
  • (64 g = 1/2 cup)
  • (85 g = 2/3 cup)
  • (96 g = 3/4 cup)
  • (128 g = 1 cup)


Step 1: Make the topping: Mix together granulated and brown sugars and cinnamon.

Step 2: Make the cupcakes: Preheat oven to 180cel with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder and protein powder and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.

Step 3: Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.

Step 4: Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag.

Step 5: Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake.

Step 6: Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

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