Blueberry Cheesecake English Muffins

Who says you can’t have dessert for breakfast? These pack a hefty protein punch to keep you full until lunch.

Blueberry Cheesecake Muffins
 Brian Klutch

Nutritional info per serving

542 calories, 30g protein, 54g carbs, 25g fat

Prep time

5 min.

Cook time

20 min.

  • 2 cups frozen blueberries
  • 2 tsp grated lemon zest
  • 1 tsp ground cinnamon
  • ½ tsp ginger powder
  • Salt
  • 2 tsp cornstarch
  • 2 cups light ricotta cheese
  • 2 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 8 tbsp almond butter
  • 4 whole-grain English muffins, toasted

Place blueberries, ¼ cup water, lemon zest, cinnamon, ginger powder, and a pinch of salt in a medium-size saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, for 15 minutes. In a small bowl, stir cornstarch into 2 tbsp water until dissolved; stir into blueberry mixture and heat for 1 minute, or until sauce is thickened.

In a bowl, stir together ricotta, maple syrup, and vanilla extract.

To serve, spread 1 tbsp almond butter on each English muffin half. Top muffins with a dollop of ricotta mixture and blueberry sauce.