Protein Muffin Recipes – Learn under Experts :-These protein muffins with blueberries that are healthy are simply delicious. This recipe is the definition of breakfast perfection—it’s substantial, tender, and packed with additional protein and juicy blueberries.
Protein Muffin Recipes – Learn under Experts
The mix-ins for this recipe are customizable. You may customize a muffin that is just for you by adding as many ingredients as you like. Are you not a fan of blueberries? Replace them with fresh strawberries or even chocolate chips. Add glazes, toppers, you name it. Alternatively, take a completely different approach and try our Whole Wheat Pumpkin Cheesecake Muffins or Strawberry Oatmeal Muffins, which are equally healthy and delicious.
INGREDIENTS
- 1 ¼ cup whole wheat flour
- 1 cup all purpose flour + extra to coat blueberries if you are using frozen instead of fresh
- ¼ cup vanilla protein powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup + 1 tablespoon sugar
- ½ teaspoon salt
- 2Â large egg, lightly beaten
- ⅔ cups canola oil
- 1 cup Greek yogurt, full fat
- ¼ cup + 2 tablespoons milk
- 1 ½ cup fresh or frozen blueberries
INSTRUCTIONS
Preheat the oven to 375 degrees. Use paper or silicone liners to line a muffin tray. Mix together flour, protein powder, baking powder, baking soda, sugar, and salt in a medium-sized mixing basin. Stir and reserve. Whisk together the eggs, oil, yogurt, and milk in a sizable mixing bowl or the bowl of a stand mixer. Blend until silky.
NOTE: DO NOT COMPLETE IF USING FRESH BLUEBERRIES. Combine 1 tablespoon flour and blueberries in a small mixing dish. Toss in the coat. Mix the dry components with the wet ingredients when they are prepared. Blend until barely mixed. The consistency of yogurt differs among brands. Add one more tablespoon of milk if necessary. Though thick, the batter shouldn’t be dry.
Mix the blueberries into the batter gently. Spoon batter into each lined muffin cup using a big scoop. Since these muffins don’t rise very much, you can almost fill the cups to the brim. Bake for 17–21 minutes, or until a toothpick inserted into the muffins comes out slightly crumbled. The muffin tops ought to be golden brown.
NOTES
To Freeze: Place muffins in a single layer on a baking sheet after letting them cool fully. Put the baking sheet in the freezer for three to four hours, or until the muffins are completely frozen. Muffins can be kept frozen for up to six months if kept in an airtight freezer bag. Muffins can either thaw overnight in the refrigerator or by letting them come to room temperature on the counter.
ALSO SEE :Chorizo Pasta With Spinach Recipe – Learn Like a Pro
Nutrition Facts
- Serving Size 1 Muffin
- Serves 12
- Amount Per Serving
- Calories 292
- % Daily Value*
- Total Fat 14.5g 19%
- Cholesterol 34.9mg 12%
- Sodium 141.2mg 6%
- Total Carbohydrate 31.8g 12%
- Sugars 11.5g
- Protein 9.2g 18%
- Vitamin A7%Vitamin C4%
STORAGE
Healthy blueberry muffins can be stored in an airtight container at room temperature for up to 3 days. Refrigerated muffins will stay soft and fresh for up to 5 days. Warm in the microwave before serving.
These blueberry protein muffins freeze well. Remove cooled muffins from muffin pan and arrange them into a single layer on a sheet pan and freeze overnight. In the morning, remove the muffins from freezer, add them to an airtight freezer bag and place them back in the freezer. Properly frozen muffins will stay fresh for up to 6 months.
TOP TIP
Greek Yogurt consistencies can vary from brand to brand. If you batter seems is too thick to scoop, add an extra tablespoon of milk.
