Blueberry Protein Muffins

These protein muffins are perfect for a quick and light breakfast. I always keep a batch in the freezer for those mornings when a muffin and a cup of coffee is all I have time for. Enjoy!

Ingredients make 9 muffins

2 large eggs -room temperature

1/2 cup sugar

2 tsp vanilla

3/4 cup 35% whipping cream -room temperature

1 3/4 cups Flourish vanilla protein pancake mix

1 tsp baking powder

1 cup frozen wild blueberries

Directions

- Place the frozen blueberries on paper towels so they defrost a bit and some of the blueberry juice gets absorbed by the paper towels.

- Line a muffin tin with paper liners.

- Pre-heat the oven to 400 degrees F.

- Whisk together the eggs, the sugar, and the vanilla.

- Whisk in the whipping cream.

- Mix together the protein pancake mix and the baking powder.

- Gradually whisk the dry ingredients into the wet ingredients. Don’t over mix.

- Fold in the blueberries. Don't over mix.

- Fill the muffin tin with batter, leaving some space at the top.

- Bake for 16-18 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.

- Place the muffins on a wire rack to cool.