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Introduction
The humble blueberry muffin has long been a beloved staple in cafes and bakeries, but this protein-packed version takes the classic treat to new heights of nutrition and flavor. With roots dating back to the early 20th century, when muffins were first popularized as a convenient on-the-go breakfast option, these Powerhouse Blueberry Protein Muffins pay homage to that legacy while embracing modern health-conscious trends. The unique combination of protein-rich ingredients like Greek yogurt and protein powder, along with the vibrant burst of fresh or frozen blueberries, creates a truly special treat that satisfies both taste buds and fitness goals.
Ingredients
• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) unsweetened almond milk, or milk of choice
• 1/3 cup (80ml) vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh or frozen blueberries
• 1/2 cup (60g) vanilla protein powder
• 1/4 cup (30g) ground flaxseed or chia seeds
Step 1:
Preheat your oven to 400°F (200°C) and grease or line a 12-cup muffin tin with paper liners.
Step 2:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, granulated sugar, and protein powder.
Step 3:
In a separate bowl, whisk together the almond milk, vegetable oil, egg, and vanilla extract.
Step 4:
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined, being careful not to overmix.
Step 5:
Gently fold in the fresh or frozen blueberries and ground flaxseed or chia seeds.
Step 6:
Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
Step 7:
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 8:
Remove the muffins from the oven and let cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Q: Can I use a different type of milk?
A: Yes, you can substitute the almond milk with any other plant-based milk or regular dairy milk.
Q: Can I use a different type of protein powder?
A: Yes, you can use any flavored protein powder you prefer, such as chocolate or peanut butter, instead of vanilla protein powder.
Q: Can I make these muffins without protein powder?
A: While the protein powder contributes to the overall protein content and texture of the muffins, you can omit it if needed. The muffins may be slightly less dense without it.
• For a vegan version, substitute the egg with a flax egg or commercial egg replacer.
• You can use any plant-based milk instead of almond milk.
• If using frozen blueberries, do not thaw them before adding to the batter.
• For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend.
• You can substitute the vanilla protein powder with another flavored protein powder of your choice.
• This recipe is vegetarian and can be made vegan. It is also suitable for those following a high-protein diet.
Serve these muffins warm or at room temperature. They make a great breakfast on-the-go or a satisfying snack.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Prepare the dry and wet ingredients separately while the oven preheats to save time. Have all ingredients measured and ready before starting.
- Do not overmix the batter once the wet and dry ingredients are combined, as this can lead to tough and dense muffins.
- Check the muffins a few minutes before the recommended baking time, as oven temperatures may vary.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent the batter from turning purple.
For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. For a vegan option, substitute the egg with a flax egg or commercial egg replacer.
These muffins pair well with a cup of coffee, tea, or a smoothie for a balanced breakfast or snack.
Blueberries are in peak season during the summer months, making this recipe perfect for that time of year. However, frozen blueberries can be used year-round.
This recipe contains wheat (from the all-purpose flour), egg, and tree nuts (from the almond milk). It can be made gluten-free and vegan with the appropriate substitutions.
