It is a keeper recipe. If you are struggling to get enough protein each day, these muffins will help a bit in that regard.
These delightful golden colored muffins are bursting with juicy blueberries and have enough protein to make them a good choice for breakfast. With more protein in one muffin than a large egg, these delicious muffins are practically guilt-free. This is a recipe that I will return to again and again through the years, of that I am certain.
If you like you can change these up by using chocolate whey protein and sugar free chocolate chips instead of blueberries. Make sure your protein powder tastes good. You can make these swaps to change up the flavor of these muffins from time to time.
The amount of blueberries in these muffins is a lot - to the max! You can reduce the amount to 8 oz, if desired and that will also reduce the carbs per muffin.
I used a regular-sized muffin tin. A medium-sized mixing bowl will be used for the dry ingredients. No need for a mixer or food processor for this easy recipe as the batter is very simple. Make a well in the dry ingredients and add the wet ingredients. The consistency is quite thick due in part to the frozen berries. The grams of protein is what makes these muffins a bonus - not just for dessert, but also for a substantial and healthy breakfast. No white sugar in these muffins either. The oat flour in my bake mix makes our low-carb baking taste more normal and oat flour over time brings down cholesterol. Oat flour is paleo. It was discovered they ground oats 2,000 years ago!
Use a toothpick or knife inserted in the center of a muffin to test for whether the muffins are baked. After refrigeration in an airtight container, the muffins don't become very dense, but I like to nuke them in the microwave for 10 seconds and then enjoy them again with softened butter or my Healthy Butter Spread. I haven't tried putting these in the freezer, but I cannot see why they would not freeze well. I am eating them too fast to freeze!
The texture of these muffins is light but not what I would call fluffy.
You will love the wholesome ingredients in these tender protein packed blueberry muffins that are moist and sweet with juicy blueberries. The protein is coming from the whey protein powder, eggs and yogurt, and some in the bake mix. The flavor is delicately vanilla and blueberry.
Spoon the batter up to about 3/4 in each muffin cup. These muffins being so high in protein and wholesome ingredients would make a good part of meal prep for dessert. Keep them in the fridge, but they taste best at room temperature. They make a nice, healthy quick snack. Of all my blueberry muffin recipes, this is now one of my faves.
INGREDIENTS:
11/2 cups Gluten-Free Bake Mix 2, (425 mL)
OR Keto Bake Mix {Use 1/4 cup (60 mL) more}
1/2
cup vanilla whey protein (125 mL)
2 tbsp allulose (30 mL)
11/2 tsp baking powder (7 mL)
1/2
tsp baking soda (2 mL)
2 large eggs
3/4
cup plain Greek yogurt (175 mL)
Liquid sweetener to equal 1/2 cup (125 mL) sugar
1/3
cup light olive oil (75 mL)
1 tsp vanilla extract (5 mL)
10 oz frozen unsweetened blueberries (300 g)
2 tbsp cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (30 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C). Grease a 12-cup muffin pan well or line with paper
cupcake holders.
In
medium bowl, combine 11/2 cups (375 mL) Gluten-Free Bake Mix 2, OR Keto Bake Mix, vanilla whey protein, allulose, baking powder and baking soda.
In another medium bowl, whisk eggs well. Whisk in Greek yogurt, liquid sweetener, olive oil and vanilla extract. Make a well in the dry ingredients and pour this mixture into the well. Mix well. In bowl, toss blueberries with 2 tbsp (30 mL) Gluten-Free Bake Mix 2, OR Keto Bake Mix.
Fold blueberries into muffin batter. Fill 12 muffin cups about 3/4 full. Bake 15 minutes. In the last 5 minutes cover lightly with foil as these muffins brown quickly.
Yield: 12 servings
1
serving
167.1
calories
6.9
g protein
12.1
g fat
0.8 g fiber
5.8
g net carbs