Blueberry Protein Muffins with Cheesecake Icing

Blueberry Protein Muffins with Cheesecake Icing

Blueberry Protein Muffins with Cheesecake Icing

Easy scale ***Moderate
(Can also be made Gluten-Free)

Who doesn’t love a blueberry muffin? If you’ve ever said you don’t love blueberry muffins, then you simply aren’t human. Not only are these muffins mouthwateringly delicious, they are every bit as convenient, and way cheaper (and better for you) than protein bars. You can toss them in a container and take them to work or the gym as a post-workout snack. They are engineered to have a great amount of protein, a moderate amount of good carbs, and a small amount of good fats. Plus, blueberries contain a ton of antioxidants that help you recover from a workout. It doesn’t get much better than that—unless you put cheesecake on top!



  • 1 cup of oat flour or gluten free oat flour
  • 2 stevia packets
  • 3 scoops of EFX Sports Protein 6 – Vanilla
  • 1 scoop of EFX Sports Isolate – Vanilla
  • ¼ cup of unsweetened applesauce
  • 1/3 cup nonfat Greek yogurt
  • 1 tsp. baking powder
  • ½ cup egg whites
  • ¾ cup of blueberries, fresh or frozen
  • 2 tbsp. extra virgin olive oil
  • 1 pinch of sea salt
  • Nonstick spray

(Cheesecake Icing)

  • 2 ounces low fat cream cheese or Neufchatel cheese
  • 1 scoop EFX Sports Protein 6 – Vanilla
  • 2 tbsp. blueberries
  • 1/8 cup Greek yogurt

Preheat the oven to 350. Spray a muffin tin well with nonstick spray. Mix all of the ingredients for the muffins in a big bowl until smooth (except the blueberries). Now stir in the blueberries. Pour the batter into the muffin tin and place it in the oven to bake for 25 minutes. Poke one with a knife or toothpick. If it comes out clean, they are done. Let them cool completely before putting on the cream cheese icing.

You can make the cream cheese icing while the muffins are cooking. If you microwave the blueberries for about ten seconds, it’lll bring out that nice purple juice that will add color to your icing (which is, of course, optional). Put the icing ingredients in a bowl and mix with a hand mixer until smooth. Put the icing in the fridge until the muffins are cool enough to put the topping on, then serve. I guarantee you’ll be the life of the post-workout party with these!

Makes 6 muffins

Calories: 203
Protein: 22.4 g
Fat: 6.2 g
Carbs: 14.5 g
Fiber: 1.5 g

Calories: 48
Protein: 5.6 g
Fat: 1.8 g
Carbs: 1.85 g
Fiber: .5 g

Calories: 251
Protein: 28 g
Fat: 8 g
Carbs: 16.35 g
Fiber: 2 g