Blueberry Protein Muffins

These egg white muffins are the perfect remedy to tackle this blue Monday. You'll love discovering these different flavors and textures and how easy they are to make.

for 1 person

TOPPING

• 6 tbsp. granulated sugar
• 32 g Dark brown sugar
• 1 tsp. cinnamon

CUPCAKES

• 1 cup Cake flour (not self-rising)
• 1 tbsp. Vegan protein - Vanilla gingerbread
• 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 teaspoon Pure vanilla extract
• 96 g Sour cream
• 170 g Blueberries

ICING

• 1 stick unsalted butter
• 225 g cream cheese 
• 0.5 teaspoon Pure vanilla extract
• 2 cups 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)

Preparation

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

Step 2: Make the cupcakes: Preheat oven to 350 degrees Fahrenheit with the rack in the upper third of the oven. Line the cups of a standard muffin tin with liners. Sift together the flour, baking soda, baking powder, and protein powder and salt. Beat the butter and granulated sugar with a mixer on medium speed until pale and fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla, scraping down the sides of the bowl as you go. Reduce the speed to low and beat in the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour. Fold in the blueberries.

Step 3: Divide batter among baking cups. Add topping and press to adhere batter. Bake until cupcakes are golden brown and a toothpick inserted into the center comes out moist, 20 to 21 minutes. Remove cupcakes from pan and cool completely on wire racks.

Step 4: Make the frosting: Beat the butter and cream cheese with a mixer on medium speed until pale and fluffy, about 2 minutes. Reduce the speed to low and gradually beat in the vanilla and sugar. Increase the speed to medium and beat for 1 minute. Spoon the jam on top of the frosting and, without stirring, spoon the frosting into a disposable piping bag.

Step 5: Cut a 3/4-inch opening in the tip and pipe circles of frosting on top of each cupcake.

Step 6: Although the cupcakes are best eaten immediately, they can be stored in the refrigerator for up to 6 hours and brought to room temperature 45 minutes before serving.