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.
Preparation
Step 1: Make the topping: Mix together granulated and brown sugars and cinnamon.
Step 2: Make the cupcakes: Preheat the oven to 180cel with a rack in the upper third of the 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 downsides of the 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 the 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 the 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 for up to 6 hours and brought to room temperature 45 minutes before serving.
