Blueberry Birthday Cake Muffins

Blueberry Birthday Cake MuffinsThese muffins pack quite a blueberry punch! The citrus flavors are so inviting. The texture is spongy, and they are perfect for breakfast alone or with a yogurt. Of course, they are great for a snack anytime! They are low carb, high protein, and gluten free.


1 cup Whole Grain Soy Flour
1 cup About Time Birthday Cake Protein Powder *
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Baking Soda
2 tablespoons of sugar free sweetener (I used ideal No Calorie Sweetener)
1 cup Sour Cream
1/2 cup Butter, melted
2 tbsp Heavy Cream
3 Eggs
Zest of 1 Orange
1 ½ cups Frozen Blueberries


  1. Preheat oven to 350°F.
  2. Combine all dry ingredients in a medium bowl.
  3. Add the blueberries to the dry ingredients and mix until coated.
  4. In a separate bowl, blend the sour cream, butter, heavy cream, eggs, and orange zest.
  5. Fold the blueberry mixture into the wet ingredients. The batter will be thick.
  6. Scoop into paper-lined cupcake tins.
  7. Bake for 20 minutes or until golden brown and a toothpick inserted in middle comes out clean.

Recipe Makes:  18 muffins
Serving Size: 1 muffin
Nutrition Summary:  Calories: 139.3, Fat: 10.1 g, Carbs: 4.5 g, Protein: 8 g
Nutritionals calculated using the SparkRecipes Recipe Calculator.

* You can substitute with Vanilla flavored protein powder (Look for serving size 1 scoop = approximately 25 g protein)

Original Recipe, Culinary Styling and Photography by Kimberly Ritchie
Note: This recipe was inspired by a recipe for Peach Sour Cream Muffins.

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